Alison Carroll

Feel free to swap out the vermicelli for a different noodle—this recipe is designed to be customizable.

Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.

Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.

Butterflying chicken transforms a hard-to-grill round bird into a flatter shape that is easier to crisp and cook through.

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Rose water is the little something that makes this cocktail recipe special.

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.

Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.