Recipes by Ingredient

Braised Egyptian Greens With Crispy Chicken (Egyptian Molokhia)

Braised Egyptian Greens With Crispy Chicken (Egyptian Molokhia)

By KAT CRADDOCK
Tunisian Molokhia

Tunisian Braised Veal With Dried Greens (Tunisian Molokhia)

By KAT CRADDOCK
Cold Yogurt and Herb Soup with Chickpeas

This Cold Yogurt Soup is Instant Air Conditioning

By SAVEUR EDITORS
Pickled Perilla Leaves

How to Cook With Perilla and Shiso, the Super-Fragrant Herb We Can’t Stop Eating

By KAT CRADDOCK
Pickled Perilla Leaves

Marinated Perilla Leaves (Kkaennip-jangajji)

By KAT CRADDOCK
(Re)Consider the Lobster: How to Grill the World’s Most Regal Crustacean

(Re)Consider the Lobster: How to Grill the World’s Most Regal Crustacean

By STACY ADIMANDO
Zongzi

Chinese Sticky Rice Dumplings (Zongzi)

By MEI ZENG
Cast-Iron Plum Tarte Tatin

Cast-Iron Plum Tarte Tatin

By ASH HEEGER
Farmer Sausage w Pepper Relish

Grilled Farmer Sausage With Pepper Relish (Boerewors Rolls With Chakalaka)

By ANDY FENNER
Samp & Beans Recipe

Samp and Beans With Smoked Pork Lard

By ANDY FENNER
Grilled lamb sirloin recipe

Grilled Lamb Sirloin With Salsa Verde

By ANDY FENNER
Coal-Roasted Butternut Squash

Grilled Butternut Squash

By ASH HEEGER
Octopus Salad with Pickled Lemons

Octopus Salad With Pickled Lemons

By ASH HEEGER
A Ramp-Hunting Lesson in an Upstate New York Cemetery

A Ramp-Hunting Lesson in an Upstate New York Cemetery

By ALEX TESTERE
Mixed Spring Vegetables With Almond Cream

Mixed Spring Vegetables With Almond Cream

By LAURENT GRAS
Vegetables

A General Theory for Cooking Great Vegetables

By MITCHELL DAVIS

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