Tandoori Chicken Burgers - a tandoori chicken burger served on naan with a mint yogurt sauce and topped with cucumber, cilantro, and red onion. These are flavorful and delicious.

I’m so excited about this recipe, as you’ve probably heard! I was cheeky enough to call it the ‘best butter chicken ever’ because my 16 year old son insisted it was the best he’d ever tasted, and said that I HAD to call it ‘the best ever’, and I HAD to teach him how to make […]

This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! Get ready to have every other type of rice ruined for you. If you’re a stranger to the magical world of crispy Persian rice, or tahdig, let me tell you it’s a game changer. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked. Given the fact that Nowruz (Persian New Year) is right around the corner, there’s never a better time to give this recipe a try! When I met my husband, I was thrusted into the world of Persian cooking, discovering a new frontier of rich stews and vibrant rices. I became determined to master tahdig for him, so I started shadowing his mother and aunt in the kitchen to learn their ways. While I might not be trying to become an ASMR influencer, I’ve now dedicated a huge chunk of my Instagram to videos documenting the sounds of crunchy rice (give the people what they want!). To put it simply, you par cook rice, then mix some with yogurt, egg, saffron and butter to lay on the bottom of the pot before you add the rest of the rice. You then rely on sound and smell to tell when the bottom has become golden brown perfection. This variety (my husband’s favorite) adds sliced potato first for a crispy starch on starch masterpiece that you’ll be picking at long before it hits the table to serve with any Persian stew or kebab (maybe my recipe for Fesenjan, a Persian pomegranate and walnut stew?!). Here are some tips to help you find success on your first go: 1. Rinse your rice well before soaking in salt water. You want to get off any excess starch, as well as letting the rice start to absorb some of that salty water. 2. Use a cheap non-stick pot! It always works better for an even crust that never sticks. 3. Trust your other senses! This is a Bird Box moment, so you want to make sure you hear a slow and steady sizzle and then pull it when the rice smells toasted and fragrant (it will resemble fresh popcorn!). Give potato tahdig a go. There’s never a better time for starch madness.

When you go through chemo you tend to get very tired, but with these Make-Ahead Recipes you can still eat well during treatment.

Your family just. doesn't. like. fermented foods. I know... shocking. ;) Yet, actually, this is very common! So I'm bound and determined to help you succeed! Let's continue on our ever-important quest to add more beneficial bacteria to our guts, this time with 43 probiotic-filled, fermented condiments! Because, for real, who doesn't like ketchup? [by Lindsey Dietz]

This is a large pavlova that takes minimum time to prepare, in that it is an all-in-one mix.

This Chicken Souvlaki recipe is easy to cook in the oven or on the grill, and tastes DELICIOUS when loaded up in a pita with all of your favorite toppings!

Try Gordon Ramsay's delicious chilli beef lettuce wraps recipe plus other drinks party ideas and beef recipes

Recipe by Julia Zouev. Photography & styling by Tanya Zouev. When my Babushka was alive, she would ask me not to think too much. She used to say, “Let a horse do all the thinking, it has a big head”. Well I’m not sure I would leave all my thinking to an equine, but it was … Continue reading Babushka Eggplants (Georgian-Style Eggplants Stuffed with Carrot, Parsnip & Capsicum)

You can't miss trying burek when in the Balkans - and you'll fall in love. So, here is an easy to make Croatian burek recipe.

Join us for an easy tutorial on how to make a roux and how to use the technique to improve your cooking and your recipes.

This Cheesecake, just like many other recipes that I make, brings me back to my childhood. It was a welcome sight for a weekend breakfast or sometimes even dinner. I loved it hot straight out of the oven, or cold with a glass of milk. It was a delicious snack in the afternoon after I’d come...Read More »

A Gluten Free Flourless Almond and Coconut Cake that’s moist, tender and incredibly delicious. It takes just few minutes to whip up this recipe, best for busy days. I love this cake, the texture of this cake is ethereal – it’s so moist and buttery with the rich flavor from the almonds and coconut. ItsRead more

I can't remember why I call this my New Orleans coleslaw now (I've been making it, or a version of it, for so long), but I think it has something to do with all the wonderful pecan trees I saw when I was there. For US cup measures, use the toggle at the top of the ingredients list.

Giada's Chicken Milanese is perfectly crispy, and a tasty side "sauce" of cherry tomatoes and fennel completes the dish.

Thai/Laos style mince pork salad recipe Larb! Sometimes it spells Larb, Laab, Laap...But only thing that they have common is, they are DELICIOUS!

I love this Grilled Vietnamese Chicken in Pho, on rice or in salads. The marinade permeates the chicken to make it succulent and delicious.

Lately I’ve been revisiting my Thai cookbook, and rediscovering Thai flavors from my visit to Chiang Mai, in northern Thailand. At a local Thai restaurant, some friends and I have fallen in l…

With a creamy lemon cheesecake filling, this easy peasy no bake Lattice Slice makes the perfect dessert! This recipe includes both regular and thermomix ins

Now you can make delicious congee with slow-cooked flavor from scratch in 20 min? This exciting technique cuts the usual congee cooking time in half or more!

Pork belly cooked to perfection. The result makes the somewhat tedious preparation easily worth going through.

This green curry contains a tremendous amount of flavor, without the nightshades. Use it to top any protein or freeze for later!

You'll never look at cabbage the same way again once you've tasted this Japanese Izakaya style "yamitsuki" cabbage! Crunchy pieces of fresh cabbage tossed in sesame seeds and seasonings to create the ultimate umami bomb. Even if you don't like cabbage, I guarantee this dish will change your mind!

You’ll be surprised by how easy it is to whip up a batch at home with ingredients you already have in your pantry.

خورش کرفس Celery stew (Khoresh Karafs) is another healthy and delicious Iranian dish. It's a combination of meat, evenly sliced celery, finely chopped parsley, a little bit of mint (preferably fresh), freshly squeezed lime juice, and the right amount of seasoning. In my opinion, what makes Iranian food tasty, especially for most of the casseroles and stews (khoresh), is the slow cooking process and the taking time to let the food simmer to bring out the flavors and as we say in Iran, (ja biofteh). Khoresh-e karafs like ghormeh sabzi and fesenjoon will be fully cooked in 1 1/2 to 2 hours. However, it is better to cook them on the lowest heat setting for an additional hour at least. Most of us Iranians agree that the next day khoresh leftovers usually taste better. So, you may want to plan ahead for your next meal and cook them in advance. Khoresh Karafs - Celery Stew Ingredients: Serves 4-6 1 pound meat (beef or lamb), washed and cut into cubes 1 large onion, peeled and chopped 1 head of celery, washed, cut into 1-inch pieces 2 bunches fresh flat-leaf parsley, finely chopped 1 bunch fresh mint, finely chopped or 2-3 tablespoons dried mint 2 large cloves of garlic, minced 2-3 tablespoons lime/lemon juice (can be adjusted to your liking) 1/2 teaspoon turmeric Salt and pepper to taste Vegetable oil Water Method: In a large pot, saute chopped onions in 3 tablespoons of vegetable oil over medium-high heat until they become light golden brown. Add the garlic and saute for an additional 2-3 minutes. Add the turmeric and the meat, stir and brown the meat on all sides. Add salt and pepper to taste. Then add 2-3 cups of water, bring to a boil, reduce the heat to medium-low, cover, and cook. In a large frying pan, heat 2-3 tablespoons of oil over medium-high heat, saute celery until soft, add parsley and mint, stir well and saute for another 3-4 minutes. Add the sauteed vegetables to the pot, adjust the seasoning, add more water if needed, cover and continue cooking for another hour and a half or when the meat is fully cooked. Add the lime juice toward the end of cooking. Serve with rice and salad. Enjoy!

I love this Grilled Vietnamese Chicken in Pho, on rice or in salads. The marinade permeates the chicken to make it succulent and delicious.

This stress-free recipe for a delicious Beetroot and Feta Cheese Pasta only takes 10 minutes to make, ideal for a quick lunch or an easy midweek vegetarian supper.

This Portuguese Malassadas recipe is great, I have eaten these on different occasions and it's one of the best I have tried.

Recipe video above. The marinade for the chicken is so sensational that I use it even when I'm not making Gyros! This is fantastic for entertaining because you can just lay it all out for guests to help themselves. The smell when the chicken is cooking is incredible - you can really smell the oregano and garlic!

Our best Saint Patrick's Day recipes include corned beef and cabbage, beef stew, shepherd's pie, and bangers and mash. In addition to entrées, we're sharing recipes for soda bread, Irish cream, appetizers, and desserts.

I call this a pudding cake because its texture is simply a mixture between pudding and cake, though lighter by far than that could ever imply. Think, rather, of a mousse without fluffiness: this is dense but delicate with it. And it’s heavenly at blood heat, when the gooey chocolate sits warmly around the sour-sweet juicy raspberries embedded in the cake, like glinting, mud-covered garnets. This should be eaten an hour or so after it comes out of the oven. It gets more solid when cold, and loses some of that spectacular texture. If you have any left, wrap it in foil and heat it up in the oven, or warm it up a slice at a time in the microwave before eating it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

I first made this ham salad recipe for a shower, and everyone raved about it. Now when I go to a potluck, I take it—along with copies of the recipe. —Patricia Reed, Pine Bluff, Arkansas

RECIPE VIDEO ABOVE. The smell of Middle Eastern spices while this is cooking is totally intoxicating!! Try this Lamb Kofta recipe once, and you'll be addicted for life! Traditionally cooked over charcoal, brilliant on the BBQ, but I usually cook these midweek on the stove. **great recipe for gatherings, DIY spread, make ahead**

This delicious Peanut Chicken Traybake, mixed with gnocchi, onions and broccoli, is a crowd-pleasing recipe that makes an easy midweek dinner.

Yes, you can have Thai takeout right at home! This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice!

This Parisian-style flan dessert is a recipe that'll whisk you away to France!

This vegan crunchwrap is INSANE! You can stuff this bad boy with whatever you like - I made it with sofritas tofu and cashew queso. SO GOOD! Favorite vegan recipe to date.

Thanks to their light and fluffy texture and low-carb appeal, even those who don't care for cottage cheese adore Kathleen's Cottage Pancakes!

Discover Holland's best kept secret: its food! The Dutch Table is the most extensive online resource for traditional Dutch food recipes.

Super easy and versatile Korean dipping sauce