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coriander - Page 4 of 28

  • Moveable Feast

    Grilled Octopus Salad

    The braised octopus can be made up to one day ahead and refrigerated. Bring it to room temperature before grilling.

  • Moveable Feast

    Charred Farm Radishes with Greek Yogurt Crema

    The crema is also good served with fresh vegetables.

  • Recipe

    Middle Eastern Chickpea Burgers

    Toasty spices and chickpeas give this burger a flavor evocative of falafel. Serve it in or on a pita with some store-bought or homemade tzatziki and a salad of chopped…

  • Recipe

    Homemade Pastrami

    Making pastrami at home takes time—a little over a week, in fact—but very little effort. The long brine and slow smoking infuse the beef with flavor and keep it tender.…

  • Recipe

    Persian-Style Carrots and Black-Eyed Peas

    A mix of sweet, warming spices and a burst of saffron complement the carrots while peas absorb and reinforce the flavors in this evocative dish. I like to serve this…

  • Recipe

    Pickled Shrimp

    Giving shrimp and crisp vegetables an overnight bath in a zesty spiced brine transforms them into a bright and tangy dish. They’re fantastic served with flatbreads for a snack or…

  • Recipe

    Smoky Indonesian-Style Chicken Curry

    Aromatic and gently spicy, this slow-cooker curry is a soul-warming meal on a chilly evening. It’ll serve four with nothing else on the table, but it can stretch to eight…

  • Moveable Feast

    Lobster and Chorizo Queso Fundido

    Making your own chorizo is easier than you might imagine. Chef Saad likes the smoky, dried-cherry-like flavor that guajillo chiles add to the meat mixture, as well as the clean…

  • Recipe

    Thai Hot-and-Sour Shrimp Soup (Tom Yam Kung)

    This hearty, flavorful soup is traditionally served alongside main dishes, with plenty of jasmine rice, but it can also be served as a first course.

  • Moveable Feast

    Casarecce Ragù with Ricotta

    Casarecce is a short rolled pasta whose scroll-like shape invites sauces into its every nook and cranny. Chef Evans made his original ragù with ground goat meat and a homemade…