We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.
Author: Molly Baz
This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.
Author: Paul Grimes
Author: David Rosengarten
Author: Katie Lee Joel
Author: Joan Nathan
Author: Gertrude Burnom
Author: Lidia Bastianich
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
Author: Dawn Perry
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity glazed chicken. (Spoiler alert: Your opinion of pineapple could change forever.)
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Author: David Guas
Author: Lisa Fain
Author: Rick Rodgers
Author: Helene Cypress
Quickly shallow-frying the chicken halves in shallot oil after they've been roasted locks in their juices and results in beautiful golden brown and crispy skin. Served with garlicky boiled potatoes, then...
Author: Kat Boytsova
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main dish
Author: Andy Baraghani
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.
Author: Emeril Lagasse
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
Author: Sandi Nelson
Author: Sheri Castle