Main

Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.

Sumac, lemon, mint, and sesame give an upgrade to humble ground chicken in this chicken meatballs recipe.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

Not to be mistaken for American flapjacks (a.k.a. a stack of pancakes), these British oat bars make a fantastic on-the-go breakfast or snack.

These grilled fish tacos will be a hit at any BBQ. Serve with guacamole and pico de gallo.

Baking salmon in a low oven keeps the fillets moist and tender for an elegant meal that’s virtually guaranteed to become a staple in your repertoire.

Think of this easy vegetarian casserole as a kosher for Passover spanakopita or green lasagna—it’s similar to a style of matzo pie called mina in Sephardic homes.

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

This classic Spanish recipe from cookbook author Claudia Roden makes a celebratory seafood and rice dish flavored with sweet paprika and golden saffron.

Simple classic matzo brei can go two ways: savory or sweet. This versatile recipe for the ultimate Passover comfort food lets you decide how to take it.

Use either mung bean or soybean sprouts for this stir-fry—mung bean sprouts are more tender and crisp.

Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.

Poaching the chicken not only prevents overcooking, it also gives the meat a silky texture.

Once it is cooked, the melon is mostly unrecognizable, and it’s fun seeing if people can guess what this pasta sauce’s secret ingredient is.

This is a very elegant sauce that is traditionally served with seafood-filled ravioli, but linguine with pink shrimp sauce is just as delicious.

Diced zucchini provide a surprisingly delicious variation of this classic Roman pasta sauce.

This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling.

Dungeness crab is ideal, if you can get it, otherwise use any good, sweet-tasting, meaty crab in this crab linguine recipe from Giuliano Hazan.

These oven-baked wings get a blast of sweet-salty flavor from a blend of maple syrup and soy sauce and a one-two punch of heat from ginger, wasabi, and ra-yu sesame chili oil (sometimes labeled “la-yu”). 

These chicken wings are as golden and crispy as can be—without the hassle of deep-frying.