Whether you're looking for seasonal dishes, vegetarian recipes or gourmet classics, our guide to recipes has you covered from breakfast through dessert (and plenty in between).

Our Favorite Recipes

Ikra (Eggplant Caviar)
Twice-cooked eggplant provides the creamy base to this luscious, smoky condiment from Mini Kabob, a restaurant in Los Angeles. Seasoned with piquant hot pepper paste, fresh cilantro, and onion, it's delicious with lavash or as a dip for the restaurant's popular Mini Kabob Potatoes.
Beef Shish Kebab
The inexpensive, tough beef cut called flap meat is full of flavor, with a coarse grain that absorbs marinades well. Marinate it 24 hours and pound it with a meat mallet for the juiciest, most tender kebabs. See How to Make Kebabs on the Grill to see the Martirosyan family's detailed step by step instructions for making the Beef Shish Kebabs and other kebabs.
Toum (Garlic Sauce)
Crushing garlic to a smooth paste in a mortar and pestle helps stabilize the emulsion for this airy, pungent whipped garlic sauce. It's a popular condiment at Mini Kabob in Los Angeles. Try it with Mini Kabob's Chicken Lule Kebab and Beef Shish Kabob, or with crudite or grilled vegetables.
Shaved Onions with Sumac and Parsley
Paper-thin slices of onion, herbaceous parsley, and tart sumac come together in this refreshing salad-meets-condiment.
Charred Jalapeños and Tomatoes
Hot coals impart a smoky flavor and mellow the jalapeños, while tomatoes soften to juicy sweetness. A wide, flat skewer is the key to preventing the tomatoes and jalapeños from rolling when rotating on the grill. See How to Make Kebabs on the Grill to see the Martirosyan family's detailed step by step instructions for making charred jalapeños and tomatoes and other kebabs. This recipe is for one skewer– just enough to provide a side of grilled vegetables as part of a larger meal - but it can easily be multiplied to make more.
Chicken Lule Kebab
The ground beef lule kebab recipe at Mini Kabob is a Martirosyan family secret, but they were willing to share their equally delicious chicken version. Freshly grinding chicken thighs with lamb fat gives these kebabs a rich, savory flavor and juicy, tender texture. The restaurant grinds all the meat in-house, and you can, too, with a grinder. (We like the KitchenAid meat grinder attachment.) Or ask your butcher. If you don't have a meat grinder, no problem: The F&W test kitchen developed an alternative (and less rich) version you can make using pre-ground meat (see Note). See How to Make Kebabs on the Grill to see the Martirosyan family's detailed step by step instructions for making the Chicken Lule Kebabs and other kebabs.

More Recipes

Trout Tartare With Fennel Remoulade, Tobiko
In this elegant tartare from chef Larry Feldmeier at The Bristol in Chicago, buttery soft fresh trout is combined with fennel, red onion, yellow bell pepper, and cucumber, and then coated in a bold dressing spiked with bright flavors like lime and ginger. Golden yuzu tobiko and crispy puffed rice top the dish off and make for a striking presentation and multiple intriguing textures. When frying the rice, make sure the oil temperature is at 425°F so that your rice puffs nicely—you can substitute in pre-puffed rice or masago (rice crackers) if you'd like to skip the frying. Make this standout dish for your next special occasion.This trout tartare from The Bristol in Chicago is elegant, flavorful, and visually striking. It's topped with yuzu tobiko and puffed fried rice.
Tunisian Brik Breakfast Pastry
Brik is a very thin, brittle pastry that shatters with each bite. It's used in Tunisian cooking, and here, is the base for a breakfast pastry stuffed with egg, potato, roasted fennel, and creamy, salty feta. Brik is easy to make, but if you prefer, you can swap in two sheets of frozen phyllo dough that have been thawed and brushed with olive oil before being layered together (phyllo will brown a little faster than homemade pastry). Fry these pastries in batches so the brik doesn't get soggy and tear. Using cold eggs is the secret to the yolks remaining runny after cooking; warmer eggs will yield a firmer yolk. The green harissa served alongside is herby, spicy, and bright; serve any leftover harissa with eggs, grilled meats, or on a sandwich.
Nina's Potato Salad

"One of our first—and favorite—Horn side dishes is our potato salad," says chef Matt Horn, of his wife Nina's popular recipe. "This is our take on the classic recipe that goes perfectly with barbecue!" This crowd-pleasing side is neither too rich nor too light, hitting the perfect balance of tart and creamy to perfectly complement a smoked brisket.