Photo by Iain Bagwell; written by Elaine Johnson
Indian-Spiced Sockeye and Grilled Potato Salad
Think of this two-part recipe as a much healthier version of fish-and-chips, grilled instead of fried, and with flavorful turmeric and other spices as a bonus.
Thomas J. Story
Hanoi-Style Salmon with Turmeric and Dill
Roasted salmon noodle bowls (or spring rolls) with five fresh herbs and two dipping sauces? Yes, please.
Photo by Annabelle Breakey; written by Amy Machnak
Pumpkin Curry Empanadas
Savory-sweet Indian spices take these hand-held pumpkin pies into delicious appetizer territory.
Recipe: Pumpkin Curry Empanadas
Alex Farnum
Tuna Coconut Curry
Yes, you’re going to be at it a little while toasting, grinding, and sautéing the seasonings for this curry sauce. But the complex flavors are worth it.
Recipe: Tuna Coconut Curry
Turmeric Cauliflower Rice
Turmeric spices up a light and flavorful side dish that acts like a starch but is actually a vegetable.
Recipe: Turmeric Cauliflower Rice
Thomas J. Story
Winter Greens Curry
A generous tablespoon of turmeric—with brown sugar for balance—underscores the earthy flavor of mustard greens and kale.
Recipe: Winter Greens Curry
Annabelle Breakey
Broccolini and Chickpea Dal
Starting with dried chickpeas versus canned gives you a deeper, sweeter flavor in this dal. Soak them overnight, and the next day, they’ll cook up tender with spices in less than an hour.
Recipe: Broccolini and Chickpea Dal
Ballpark Beer Mustard
Making mustard from scratch takes just 10 minutes, plus overnight for the mixture to stand, and you can try out a different beer each time you make it. Turmeric and dry mustard create the cheery color.
Recipe: Ballpark Beer Mustard
Leigh Beisch
Curried Spinach with Fresh Cheese (Sag Paneer)
Curious to try making your own cheese? Indian paneer is one of the easiest, and it’s amazing with Indian-spiced spinach, or saag.
Peden & Munk
Photo by Dan Goldberg; food Styling by Dan Becker
Chicken Tagine with Pine-nut Couscous
Fragrant spices create layers of flavor in this Moroccan dish, but it cooks in a fraction of the time it would take to make a traditional tagine.