Recipes & Menus

Dry-roasting the lentils before cooking gives the dish a wonderful smoky, earthy fragrance.

These bone-in chicken thighs are rubbed with cilantro, mint, and chiles.

Chapati is the everyday bread eaten by many families in India. Chapati flour is readily available in many South Asian grocery stores, but if you can’t find it, use sifted whole wheat flour.

When used in the right amounts, fermented and salty elements don’t overpower the other ingredients in a dessert.

This tender chocolate cake has a secret ingredient, and its name is Guinness.

Pecans take on a lovely maple taste with caramel tones when toasted, so they're amazing in this nutty maple scone recipe.

A buttery stuffing of sautéed onions, prosciutto, breadcrumbs, and Parmesan brings big flavor to this recipe for portobello mushrooms.

Enriched bread dough gets shaped into a roll and baked with a crunchy, cookie topping scored to resemble a seashell, or concha.

Crystallized ginger adds spice to this brunch staple.

Just mix everything together for this braised chicken dish and put it in the oven, and about an hour later, you have a fragrant, tangy dinner.

This is one of the most basic onigiri recipes. It also revolutionized the onigiri world.

This easy gnocchi dinner is the best of both worlds. Tomato sauce meets hazelnut pesto in this one-skillet meal.

What makes these nuts irresistible is the sourness of lemon and a scent of saffron, in addition to the salt.

This vanilla Bundt cake can be eaten out of hand as you head out the door or just as easily dressed up with whipped cream and fruit.