Recipes & Menus

Chewy, flaky, rich paratha is always a crowd-pleaser.

Fish fragrant sauce doesn’t actually have any fish in it, but the sweet, sour, and spicy elements in the sauce are traditionally used to cook Sichuan fish dishes, and it gives this dish its name.

Reverse the typical relationship between iced tea and ice cubes by using cubes that impart more flavor into the glass as they melt and mingle instead of diluting the drink.

The complex flavor of this dish—briny, aromatic, slightly spicy—belies the extraordinarily simple method of actually making it.

Scorpion bowls are heavily boozed, sugared, and communally shared. These updated Apéritif Scorpion Bowls keep the fun and ditch the sting.

There is something really good about crunchy lettuce and a bright shallot dressing filled with the flavor of dried oregano completed by creamy feta.

These yogurt-marinated kebabs are infused with flavor from ginger, garlic, and spices. Pick all your fixings and tuck into the perfect bite.

Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of creamy egg salad, turning this dish into a satisfying, comforting main meal.