Hold the mouth-searing heat, but keep the flavor with these marinated chicken wings. Plum, hoisin, and soy sauce provide sweet and spicy Asian flavors.
For a quick snack or a party appetizer, herb-marinated olives are easy to make with a variety of olives and herbs. Just toss together and serve.
Chicken, water chestnuts, and scallions are dressed in a ginger-soy sauce then wrapped with butter lettuce leaves in this Chinese specialty.
A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.
Earthy root vegetables become kissed with sweetness and a subtle spiciness when lightly roasted. Roasting turns the interiors into soft, silky morsels.
From the former Portuguese colony of Mozambique comes fiery prawns, subtly sweet coconut rice, and a soothing coconut and peanut sauce.
This simple marinade made of black pepper, fresh coriander (cilantro) roots, garlic, and fish sauce works its magic in a savory yet subtle way.
Perhaps the most iconic and indispensable ingredient in Moroccan cooking, the preserved lemon is perhaps the easiest thing to make ever.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail