Textbook tikka masala. Spicy green chile enchiladas. Crab dip that makes us weak in the knees. Just a few of the recipes you’re loving on our Pinterest page. Not following us yet? Now’s the time to change that. In the meantime, take a peek at the recipes below for some inspiration.
Pan-Seared Chicken with Riesling Cream Sauce, Chanterelles, and Chard
Pan-roasting—as opposed to slow-braising—renders the chicken skin golden and the meat tender and juicy for this dish with riesling cream sauce, chanterelles, and Swiss chard. Get the recipe for Pan-Seared Chicken with Riesling Cream Sauce, Chanterelles, and Chard »
Chicken Tikka Masala
The chicken in this dish is kept separate from the sauce until the end to preserve its succulence. Get the recipe for Chicken Tikka Masala »
Korean Spicy Stir-Fried Pork Belly (Jeyuk Bokkeum)
Bokkeum is an umbrella term given to dishes—often made with inexpensive, strong-flavored cuts of meat—that are stir-fried over high heat. Pork belly is the most popular version, but other classics include octopus, mackerel, and dried anchovies. The sweet and spicy gochujang-laced marinade helps the meat caramelize as it cooks. Get the recipe for Korean Spicy Stir-Fried Pork Belly (Jeyuk Bokkeum) »
The Ultimate Crab Dip
The Ultimate Crab Dip
Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe for The Ultimate Crab Dip »
Cabbage Dolmas
Armenian Stuffed Cabbage (Dolmas)
In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. You can use this same meat-and-rice filling—and a similar steaming technique—to hollow out and stuff zucchini, eggplant, tomatoes, or peppers. Dolmas taste best warm, and leftovers can be resteamed one or more times as desired. Get the recipe for Cabbage Dolmas »
Green Chile Enchiladas
Hatch Green Chile Enchiladas
Roasted Hatch chiles are the most important ingredient for this recipe. You can purchase green chiles fresh or frozen online (find our favorite Hatch chile sources here), available in mild, medium and hot varieties. From July to October, some produce shops and farmers markets carry them fresh. As a substitute, use roasted Anaheim or other green chiles (but don’t tell anyone from New Mexico). Get the recipe for Green Chile Enchiladas »
Patty Melt
Some say that the patty melt—a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread—isn’t technically a burger, because it has no bun. We love it just the same. Get the recipe for Patty Melt »
Gin Campari Sour
Sometimes we like cocktails to have a bit of an aggressive bite; other times, we’re looking to round them out a bit. Gin, Campari, and lemon are three ingredients that pair beautifully, but all have their sharp edges. Adding an egg white helps mellow and integrate these flavors without muting them, while also contributing a silky texture and an opacity that’s quite elegant in a vividly colored drink. Get the recipe for Gin Campari Sour »
Herbed Lemon Quinoa
Herbed Lemon Quinoa
Quinoa, which is botanically a seed and not a grain, is widely accepted as a Passover-friendly starch. In this recipe from cookbook author Leah Koenig, it gets dressed up for the seder table with a mix of sweet sautéed shallots, lemon, and parsley. Get the recipe for Herbed Lemon Quinoa »