The longer it marinates, the more flavor the chicken takes on. Fire up the grill or broiler and cook as many as you need to satisfy that snack craving—double or triple the recipe for larger groups. Or ...

Lemongrass is just about the only thing I have growing right now, and it’s a wonderful (and easy-to-maintain) potted plant that lends a signature flavor to many Southeast Asian dishes. You can buy it ...

One hot, steamy afternoon in Singapore, I dropped into Bumbu, a Thai-Indonesian restaurant in an old district near the famous Sultan Mosque. I hardly noticed the charming colonial ambience of the ...

A simple soup packed with protein and vegetables. This recipe is high in protein while still being low in calories, with over 51 grams (g) of protein with just 484 calories per serving. It also ...

If tomatoes are taking over your garden, whip up a rich seasonal soup spiked with mussels to use up some of your bounty. If tomatoes are taking over your garden, whip up a rich seasonal soup spiked ...

This saucy dish with fall-off-the-bone chicken gets its creaminess from coconut milk and bold flavors from a Madras curry powder, which you can make in about 10 minutes or buy. In his cookbook “On the ...

Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat. Preheat oven to 375°. Pierce squash ...

Cooking white beans in coconut milk transforms this one-pot dish from a potential support act to the main attraction on the table. This vegetarian dish actually takes its cue from one of my favorite ...