Three-for-One

Green Beans with Toasted Almonds, Browned Butter and Whole Spices

Ground seeds and spices—as well as fragrant toasted almonds—give classic green beans amandine gets a bold update with plenty of texture. The browned butter amplifies the nuttiness of the almonds, adds a touch of richness and ties everything together.

By Julia RackowOctober 8, 2018

Green Beans with Fennel-Tomato Sauce

The Italians know their legumes. This version of fagiolini alla fiorentina is green beans unlike any others—fresh and healthful, rich with tangy, tomatoey flavor.

By Julia RackowOctober 8, 2018

Green Beans with Mushrooms and Sherry-Mustard Vinaigrette

We borrowed some of the flavors from classic green bean casserole to create this simple, bright green bean side. The soy sauce in the vinaigrette boosts the natural umami of the mushrooms, and a mixture of chopped and sliced mushrooms makes the dish m

Libyan Beef and Chickpea Soup

Sharba libiya translates as “Libyan soup,” and it is considered one of the country's national dishes. Hunks of beef or lamb and dried mint are common in traditional versions. Our version takes a faster approach using meatballs made with beef. We also

By Diane UngerAugust 6, 2018

Cod and Harissa Tagine

Moroccan tagines prepared with whole fish inspired this simple skillet dinner. With fresh fennel, garlic, a few choice seasonings and spicy harissa, the cooking liquid is infused with a bold flavor and fragrance. Mild and flaky cod fillets work beauti

By Courtney HillAugust 6, 2018

Harissa Shakshuka with Grape Tomatoes

The spiciness of harissa varies from brand to brand, so it's a good idea to taste yours to determine how much to add to the shakshuka, or you could use the lesser amount called for and, if you like, offer additional harissa at the table. Bring the ski

By Diane UngerAugust 6, 2018

Cantonese Shrimp with Fluffy Eggs

Cantonese shrimp with eggs is typically made as a stir-fry in a wok, but we found a nonstick skillet well-suited to the task. Instead of Chinese chives, which are traditional, we used an entire bunch of scallions for savory, oniony flavor and vibrant

Spicy Portuguese Shrimp with Garlic (Shrimp Mozambique)

This is our take on camarão a moçambique, or shrimp Mozambique. Despite the name, the dish is in fact Portuguese—Mozambique was once a Portuguese colony and the source of the piri piri chilies traditionally used to spice up the shrimp. For our version

By Phoebe MaglathlinJune 4, 2018

Trinidad Pepper Shrimp

Trinidad pepper shrimp, a stir-fry that pairs fruity habañero chili with ginger and soy sauce, is a result of the Chinese influence on the local cuisine. Chinese immigrants began to arrive in Trinidad in the early 19th century. Ketchup may be an unexp

By Courtney HillJune 4, 2018

Herbed Bulgur Pilaf with Shallots & Crispy Spiced Chickpeas

Bulgur—cracked and partially cooked wheat—is cooked pilaf-style with a generous amount of shallots. Lemon, dill and chives, added at the end, brighten the dish and complement the nuttiness of the grain. For textural contrast and a flavor accent, we fi

By Courtney HillApril 2, 2018

Chickpea and Cucumber Salad (Chana Chaat)

“Perfect summer dish,” one reader calls this chickpea and cucumber salad: our go-to, garden-fresh antidote to summer heat, based on the popular Indian street snack.

By Julia RackowApril 2, 2018

Braised Chickpeas and Spinach with Smoked Paprika and Garlic (Guisat de Cigrons)

This Spanish-inspired chickpea stew gets deep flavor from fire-roasted tomatoes and a good dose of smoked paprika and garlic. Toasted panko and chopped smoked almonds sprinkled on just before serving adds nice textural contrast.