Heidi V.

A brightly herbal, spicy, garlicky condiment that brings spice to anything you might want to dip in it. Seriously, it goes on nearly everything.

Often overlooked at Indian restaurants, butter chicken really can be a truly captivating dish. Give this version a try and see what you think.

Our scientific theory is that bite-sized food just tastes better. Maybe it's because you're just happier when you eat it. These baby meatballs are proof.

Imagine your delight when you pull the top off a roasted pepper and discover it's full of spiced turkey and quinoa. Best. Dinner. Ever.

A sweet and savory salad, made with fennel, onion, raisins, and pine nuts. Sounds pretty extraordinary, right? It's a Mediterranean favorite.

America's Test Kitchen came up with a painless way to avoid soggy squash (squashy squashes?) that makes a lovely, zingy side dish. It's a splendid way to get your veggies.

A homemade, dairy-free version of the commercial ice-cream pop with the grandiose name and gold foil-lined package. Sorta the same. Sorta reimagined.

A staple of Syrian snacking, moutabal is smoky and richly flavored. Spread it on everything that needs a pick-me-up of the delicious kind—you'll never have a boring lunch again.

Authentic lamb meatballs like you'd get in a Middle Eastern restaurant that are easy to make at home yet really quite hard to resist.

A relatively quick and unconventional brine that ensures a surprising amount of juiciness and a surprise sauce that brings ample flavor.

The unexpected combination of cider vinegar and tarragon makes this classic French chicken dinner impressively spectacular.

Easy, healthy, and perfectly spiced, these creamy lentils are simple to whip up at a moment's notice. Lucky you.

Here's a vegan recipe for roasted eggplant slicked with a salty sweet miso-glaze that's a veritable umami-bomb. Even those of us who aren't vegan are devouring it and asking for more.

Wait until you give Bryant Terry's squash a try. Creamy and packed with flavor, this vegan recipe is also healthy as heck without tasting like it.

Tahini truffles are nutty, rich, sexy, little bites. A pleasure to share...though we wouldn’t blame you if you wanted to keep them all to yourself.

Sourdough discard somewhat magically turns into chewy, ever so slightly tangy chocolate chip cookies. Brown butter takes them over the top. And a sprinkle of salt if you like to swoon.

Flavor guru Nik Sharma wraps ground lamb in creamy mashed potatoes before lightly frying. Spicy, crunchy comfort food at it’s best.

A Vietnamese classic that comes together in minutes and bears that enticing and classic Vietnamese juxtaposition of tastes and textures and temperatures. Sigh.

A grain bowl that stands out from the rest thanks to the addition of warm spices to the bulgur and a sweetly tart blood orange vinaigrette. Healthy at its most enticing.

The familiar pita bread but made with whole grain flour and sourdough starter. Still puffs. Still amazes. In looks as well as taste.