An easy Curried Okra recipe
Author: Jill Silverman Hough
There will never be too many ways to barbecue chicken. In this recipe, molasses and apricot jam lend a sweet and sticky glaze.
Author: Maggie Ruggiero
Using the Instant Pot, this flavorful broth-traditionally cooked for hours-is made by electric pressure cooker in a fraction of the time.
Author: Laurel Randolph
Refresh after a grueling workout or exhausting day with this electrolyte-packed water, with a natural boost of energy, vitamins, and minerals.
Author: Katherine Sacks
Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.
Author: Yasmin Newman
Author: Katherine Grasso
Author: Hiroshi Fukui
Author: Michael Tong
Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget...
Author: Anna Stockwell
Author: Farid Zadi
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
Author: Janet Fletcher
Author: Katherine Sacks
Classic carrot-coconut cake is a Southern tradition. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing...
Author: Katherine Sacks
The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.
Author: Andy Baraghani
Author: Chris Schlesinger
Author: Chris Schlesinger
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes...
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up...
Author: Kathryn Matthews
Author: Suzanne Tracht
The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.
Author: John Phillips
Most iced chai lacks that burst of spice flavor that you taste in hot chai. This recipe overcomes that challenge in two ways, and gives you a spicy cup.
Author: Leena Trivedi-Grenier
Author: Gina Marie Miraglia Eriquez
Steak kebabs, marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.
Author: Alice Liveing
Come in from the cold to this warmly spiced hot apple cider.
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping...
Author: Claire Saffitz
Oyster sauce gives this chicken stir-fry richer flavor, but you don't have to make a special trip to get it if you don't have it. Get the recipe.
Author: Chris Morocco