Author: Gordon Hamersley
Author: Meredith Deeds
Author: Adam Perry Lang
Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.
Author: Sohla El-Waylly
Author: Giada De Laurentis
Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.
Author: Molly Baz
Author: Tina Miller
Author: Dawn Perry
When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
Author: Ludo Lefebvre
Author: Shawn McClain
Author: Ivy Manning
Author: Octavio Becerra
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Author: Joe Thottungal
Author: Ali Larter
Author: Bon Appétit Test Kitchen
Author: Alex Brown
Author: Gina Marie Miraglia Eriquez
Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Author: Andy Baraghani
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.
Author: James Syhabout
Author: Jean Georges Vongerichten
Author: Lillian Chou
Author: Diane Rossen Worthington