Coconut Curry Noodle Soup | The Woks of Life
Chickpeas with Tomatoes and Carrots | Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.
Lamb Meatballs with Red Pepper and Chickpea Sauce | Nancy Silverton got this hearty meatball recipe from Matt Molina, the former chef de cuisine at Campanile. When the meatballs are almost cooked through, she pushes them to one side of the skillet and adds the ceci (Italian for chickpeas). That way everything soaks up the flavor of the luscious roasted red-pepper sauce.
Indian-Spiced Chickpea Salad with Yogurt and Herbs | Chef Jerry Traunfeld, who traveled through India last year, flavors this creamy chickpea salad with aromatic herbs and Indian spices, among them mustard, cumin and fennel seeds.
Rice Salad with Merguez and Preserved Lemon Dressing | This boldly flavored dish is enticing, especially to those with a taste for heat. It can be prepared several hours ahead and served at room temperature.
Mango Shrimp | Vikram Sunderam marinates the shrimp twice: first in garlic and ginger, then in a more complex marinade that includes yogurt, cashews, jalapeño and mango pulp. To streamline this process at home, combine the most important ingredients into one marinade and substitute store-bought mango nectar for the pulp.
These cookies from the famed Momofuku Milk Bar take only 10 minutes to prep and deliver a soft and chewy cookie with a crispy edge. My favorite kind.
These simple Blueberry Scones are super moist and tender in every bite. Better than a bakery, trust me!
Make a Family Tree Around a certain age, kids get curious about their family members -- especially the ones they've never met. Here, we offer tons of templates for creating captivating family trees on paper, on walls, in jars, and in other unexpected ways.
25+ Cheap Makeover Ideas for Basic Vinyl Roller Shades | Apartment Therapy
Roasting a side of salmon is a quick, simple way to feed a group. Use tweezers or small pliers to remove any remaining pin bones your fishmonger may have overlooked.