These vegan onion bhajis are golden and crispy, made with spiced chickpea flour batter and thinly sliced onions. Served with ...

Football season calls for hearty, crowd-pleasing dishes that can feed a hungry group of fans, and these make-ahead creamy ...

The green beans are blanched first, then tossed with chile powder, ground cumin and coriander, fresh ginger, garlic, soy sauce, rice vinegar, and a little cornstarch to thicken the sauce.

Pulse garlic, cilantro, parsley, cumin, fenugreek, and 2 tsp. salt in a food processor until similar in texture to pesto. Add tahini and lemon juice; process 30 seconds (mixture will be very thick ...

There's always a way to make something spice-laden and even more lip-smacking the desi way. Chef Sanjeev Kapoor does it for the lasagna this time around ...

Stir in garlic, cumin and pepper flakes, and cook until fragrant, about 30 seconds. Remove from heat and whisk in yogurt, 1/3 cup water, lime juice and remaining 1 tablespoon oil.

Thai green curry is referred to as kaeng khiao wan, which translates to sweet green curry — but don't be misled, this is not a dessert sauce. The name refers only to its color. While other ...

Sauce: 1 large poblano pepper, seeds removed, coarsely chopped 1 large jalapeno pepper, seeds removed, coarsely chopped 2 garlic cloves, chopped 1 cup (packed) cilantro leaves and tender sprigs 1 ...

Experiment with different green herbs, and dial the spiciness and acidity level up or down to your taste. The herby green sauce yields about 1½ cups, but don’t fret if that’s too much.