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Go make the ultimate crab dip and perfect pan-roasted chicken

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.

Chicken
Chicken in Cream SauceBeth Galton | Food Styling: Mariana Velasquez

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
Tikka MasalaMatt Taylor-Gross

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 »

jeyuk bokkeum stir fried pork
jeyuk bokkeum stir fried porkJason Lang

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

king crab gratin
king crab gratinWilliam Hereford

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

cabbage dolmas
cabbage dolmasWilliam Hereford

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 »

Hatch Green Chile Enchiladas

Hatch green chile enchiladas
Hatch green chile enchiladasMatt Taylor-Gross

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
Patty MeltAndré Baranowski

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
Gin Campari SourMatt Taylor-Gross

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

Herbed Lemon QuinoaCory Baldwin

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 »