Heidi V., Recipe Tester

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.

Craving that characteristic crust and crumb of an artisanal loaf of sourdough? We have just the beginner’s recipe for you that’s a cinch to pull off at home. Swear.

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.

Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.