Ditte Isager
This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.
Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
A take on Persian joojeh kebabs, these grilled saffron yogurt chicken thighs with herby labneh are vibrant, flavorful, and perfect for your next cookout.
These crispy cutlets feature a coconut-breadcrumb coating and sriracha mayo. Pair with a bright cuke salad to turn into a meal.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.