This marinade will turn any steak—skirt, sirloin, London broil, even pricey New York strips—into something worth raving about.

I adore the kick that wasabi gives to anything in its path. Get it in powder form and add slowly to dressings or mayonnaise, or if anyone you know goes to Japan, get them to bring you back the toxic green stuff in a tube....

This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu...

Barbecue expert Steven Raichlen shares his recipe for a whole roasted pig with fragrant Balinese spices, including lemongrass, ginger, galangal, turmeric, and hot chiles.

The summer roll is a big win for the health-conscious because the roll is almost fat-free, and the sauce, while sporting a little peanut butter, is not highly caloric. One dipped bite yields an explosion of...

This spiced-up Asian-inspired sauce is perfect for dipping French fries or crudité, or for drizzling over seared chicken or fish.

In our never-ending quest for the best burger, we think we've hit on an outstanding version that requires nothing more than a trip to the supermarket and a short sojourn in the freezer for the bacon....

Consider this recipe as a loose template to be altered according to what you’ve got lying around. You can substitute cooked pasta and rice for the potatoes, and cooked greens for the raw. Play around...

South Indian rice is parboiled during processing, which creates a more nutritious but harder grain that needs to be boiled like pasta for 40 minutes. The grains are puffy and separate, and they absorb the...

This is the South Indian equivalent of cake: essential at every wedding, birthday, and holiday. Indians like to serve it warm and soupy. This recipe is part of our menu for Sadhya, a South Indian feast....