Steakhouse-Style Creamed Spinach with Shallot and Nutmeg
Fresh spinach blanched and squeezed dry, then folded into a shallot, milk and cream sauce with nutmeg, Parmesan and a squeeze of lemon. Ready in 20 minutes.
Dum Chicken Biryani with Saffron Milk and Crispy Fried Onions
Chicken marinated in yogurt and garam masala, layered under parboiled basmati and saffron milk, then sealed under foil and steamed on the lowest heat for 25 minutes.
Hot and Sour Soup with Pork, Tofu, Mushrooms and Egg Ribbons
If you have ever finished a bowl of hot and sour soup at a Chinese restaurant and wondered why yours never tastes the same at home, this one is definitely worth a try.
One Door, Two Journeys: ÓX and Amma Don in Reykjavik
Imagine crossing a single unmarked door and setting off on two journeys at once: one through time, and one through the pantry of an entire country.
Jamavar London: Michelin-Starred Taste of India in Mayfair
London has no shortage of excellent Indian restaurants, but few have made quite the impression on Mayfair’s dining scene as Jamavar. With a Michelin star to its name, interiors fit for royalty, and a menu that takes diners on a culinary tour of the subcontinent, it’s a restaurant…
What to Eat and See in Rize, Türkiye’s Black Sea Region
Explore Rize, Türkiye's Black Sea coast, from misty tea gardens and mountain villages to traditional Turkish breakfasts, simit and local cuisine.
L’Oiseau Blanc, Paris: A “Travel Book” Tasting Menu Through France
We tried L’Oiseau Blanc in Paris, through Chef David Bizet’s two-Michelin-star Travel Book tasting menu, with wine pairings and flavors from across France.
Shida Kartli: Georgia’s Wine Region of the Kings
Paul Rimple on Shida Kartli, the heart of Georgian wine: Chinuri, rare grapes like Buza and Chkapa, and the winemakers worth the drive from Tbilisi.
Spiced Cranberry and Apricot Chutney with Mustard and Nigella Seeds
Cranberries and dried apricots cooked down with mustard seeds, nigella seeds and ginger into a sharp, jammy chutney for the Thanksgiving table, a cheese board or a grilled cheese.
Lemon Pepper Chicken Drumsticks
Chicken drumsticks rubbed with lemon pepper and roasted until the skin is crispy. They cost next to nothing, are nearly impossible to dry out, and kids will eat them without complaint.
Dal Makhani: Creamy Black Lentils with Kidney Beans, Butter and Cream
You have probably ordered it at an Indian restaurant: dal makhani, whole black lentils and red kidney beans simmered for hours with tomato, butter and cream until they turn rich and silky.
Greek Chicken Souvlaki Bowls
Souvlaki bowls are the Greek answer to the grain bowl trend. Marinated chicken thighs charred and piled over rice with tzatziki and fresh vegetables.
Thai Green Curry with Chicken
Thai green curry, coconut-based, with a bright herbaceous heat from green curry paste, basil and kaffir lime leaves.
Pot-au-Feu: French Boiled Beef Dinner with Carrots, Leeks and Turnips
Pot-au-feu is a legendary French boiled dinner. Beef and root vegetables simmered gently in water until the meat is tender and the broth turns rich and clear.
How to Make Better Coffee at Home: 10 Expert Tips for a Great Cup
Let’s be honest—most of us have made some bad coffee. The kind that needs cream and sugar just to get it down. But great coffee should taste amazing on its own. With just a few small upgrades, you can make café-quality coffee at home—and never settle for stale or bitter brews again.
Severed Sun: A Bourbon Halloween Cocktail
Make the Severed Sun, a Halloween bourbon cocktail from The Haunting featuring grapefruit, ginger, sage and a blood-red Lambrusco float.
Mulled Wine Gift Bags
Muslin bags filled with cinnamon, vanilla, cloves, allspice, and cardamom for mulling wine. A 10-minute homemade gift tied to a bottle.
Warm Spiced Rum Pear Cider
A warm rum pear cider made with apple cider, sliced pears, cardamom, ginger, cinnamon, and lemon. Simmered for thirty minutes and served with rum in each mug.
Texan Morgue-a-Rita
The Texan Morgue-a-Rita is a smoky, mezcal-style margarita: blanco tequila, fresh lime, and a smoked simple syrup, rimmed with black volcanic lava salt.
Spooky Screwdriver
This Halloween cocktail layers grenadine, orange juice, and black-tinted vodka in a martini glass, poured slowly over a spoon for distinct, dramatic strata.
Strawberry Rhubarb Mint Mojitos
A strawberry rhubarb mint mojito made with homemade simple syrup, muddled mint, fresh lime juice, white rum, and club soda. Deep pink and tart.
Aloo Matar – Peas with Potatoes
Aloo matar: potatoes and peas in a spiced tomato sauce with cumin, mustard seeds, garam masala, and yogurt. Thirty minutes from cumin seeds hitting oil to dinner.
Turkey Meatloaf with Zucchini and Panade
Turkey meatloaf gets a bad reputation for being dry and bland. This version adds moisture through grated zucchini and a milk-soaked panade, and loads up on Worcestershire and mustard for flavor.
Nihari: Slow-Cooked Beef Shank Stew with Ginger and Warm Spices
Slow-cooked beef that falls off the bone in a thick, glossy gravy, spiced with ginger, fennel and warm spices: that is nihari, a classic from Pakistan and North India.
Miso Ramen with White Miso and Tahini
Miso ramen is the rich, savory, deeply comforting bowl of noodles that Japanese ramen shops have turned into an art form. This home version uses chicken broth enriched with miso, tahini, and soy sauce.
Vietnamese Lemongrass Chicken with Caramel Glaze
Chicken thighs marinated with fresh lemongrass, garlic, shallots and fish sauce, then stir-fried in a dark caramel until sticky and glossy. Serve over jasmine rice; about 10 minutes at the wok.
Gratin Dauphinois: French Potato Gratin with Cream, Garlic and Nutmeg
Thin slices of potato, baked in cream and milk with garlic and nutmeg until the top is golden and the inside is meltingly tender: that is a gratin dauphinois, the French cousin of scalloped potatoes.
One-Pot Chicken Enchilada Rice
Chicken enchilada flavor without rolling tortillas: seared chicken thighs, rice, red enchilada sauce and black beans cook together in one pot, topped with melted cheese and avocado.
Korean Beef Bowl (Bulgogi-Style)
Bulgogi-style beef bowl: thin-sliced flank steak marinated in soy, grated pear, garlic and sesame, seared in a hot skillet and piled over rice with a runny fried egg.
Kourabiedes: Greek Butter Cookies with Almonds and Powdered Sugar
Buttery, crumbly and buried in powdered sugar, kourabiedes are the cookies you will find on many Greek Christmas tables, studded with toasted almonds and so tender they almost melt.
Roasted Fennel and Apples with Cranberries and Walnuts
Fennel wedges, apples and fresh cranberries roasted until tender and caramelized, finished with toasted walnuts, shaved Parmesan and a horseradish-dill apple cider vinaigrette.
Aloo Gobi (Potato and Cauliflower Curry)
Aloo gobi is an Indian home-cooking staple built from two vegetables and a spice tin. Potatoes and cauliflower, dry-roasted with cumin, turmeric and a handful of other spices until tender and golden.
Blackened Chicken with Dirty Rice
Blackened chicken thighs seared hot in cast iron, served over dirty rice made dark and savory with chicken livers, the holy trinity, and Cajun spices.
Tosca Cake: Six Mini Almond-Caramel Cakes
With a soft, buttery base and a rich almond topping that caramelizes like a boss, this is the kind of treat that feels both homey and kinda fancy.
Classic Lobster Bisque with Cognac and Cream
Making lobster bisque at home sounds like a project, and to be perfectly honest it kind of is, but it is so worth the trouble.
Cuban Picadillo with Olives and Raisins
Sweet, salty, tomatoey and so good over a pile of white rice: that is the wonderful world of Cuban picadillo.
Panko-Crusted Baked Mac and Cheese
Baked mac and cheese with a from-scratch sauce of sharp cheddar and Gruyere, poured over elbow macaroni and baked under a buttery panko crust until golden.
Shorbat Adas: Lebanese Lentil Soup with Cumin and Lemon
Shorbat adas is delicious: a smooth, golden Lebanese lentil soup of red lentils, onion, carrot and cumin, finished with a big squeeze of lemon and a spoonful of olive oil.
Chicken Cacciatore with Olives and Capers
Chicken cacciatore, hunter's-style chicken, is the no-fuss Italian braise that has fed families for generations. Chicken pieces are browned and simmered with tomatoes, peppers, onions, olives and herbs until the meat falls off the bone.
Filipino Caldereta: Tomato Stew with Liver Spread and Olives
Turns out the liver spread is the best part of caldereta. This Filipino stew is beef or goat braised in tomato sauce until tender, then enriched with liver spread, with potatoes, carrots, bell peppers and olives.
Lingonberry-Poached Pears with Whipped Cream
Poached pears sound like something that might have been served at a dinner party hosted by Marie Antoinette in the late 1700s. And, come to think of it, they probably were.