White Bean and Kale Stew
Cannellini beans simmered with lacinato kale, garlic, tomatoes, and a Parmesan rind until the broth turns silky and the beans start breaking down into a natural thickener.
Dal Tadka (Red Lentil Dal)
Dal tadka is red lentils simmered with turmeric and ginger until soft and creamy, then finished with sizzling tadka of ghee, cumin seeds, garlic, and dried red chili.
Satay Chicken Skewers with Peanut Sauce
Satay chicken skewers with peanut sauce are a Thai street food classic: marinated chicken grilled until charred, served with creamy, slightly sweet peanut sauce for dipping.
Badshah Social: Mughal India Meets Brooklyn Royalty
Badshah Social brings modern Indian dining to Brooklyn near Barclays Center. Here’s what to order, from crispy spinach chaat to lamb nihari.
Amisfield’s New Chapter: Sun Peng Writes His Story in New Zealand Produce
At one of New Zealand's most celebrated restaurants, a young Malaysian-born executive chef has rewritten the menu with local produce and Southeast Asian memory.
Chatti Brings Kerala’s Toddy Shop Culture to NYC
Chatti brings the flavors and toddy shop culture of Kerala to NYC through chef Regi Mathew’s deeply personal menu of seafood, curries, cocktails and more.
The Jungle Meets Fine Dining at Kása Palma in Manila
In a restored ancestral house in Poblacion, Makati, Paris-trained chef Aaron Isip has built a Michelin-starred love letter to the waters of the Philippines. It took him fifteen years in France, three pivots, and one long detour through grief to get there.
Love Thy Neighbor: NYC’s Hidden Japanese Cocktail Bar in the West Village
Tucked into a West Village basement, Love Thy Neighbor is proof that the best spaces in the city are still the ones you have to go looking for.
Frozen Strawberry and Almond Butter Smoothie
Frozen strawberries blended with banana, almond butter, vanilla almond milk, and wheat germ. Thick, nutty, and more filling than a fruit-only smoothie.
Falafel Plate
Proper falafel is made from raw, soaked chickpeas, never canned, ground with parsley, cilantro, cumin, coriander, and garlic into a coarse, herb-flecked paste. Fried at 350F until craggy and crisp.
Fish and Chips
Fish and chips has been Britain's national takeaway since the 1860s. The batter should be light, crisp, and audibly crunchy, shattering at the first bite to reveal flaky white fish that just barely holds together.
Carbonara
Authentic carbonara is made with eggs, cured pork, hard cheese, and black pepper. The challenge is tempering the eggs so they coat the pasta in a creamy, custard-like sauce without scrambling.
Easy Cheesecake Pie with Strawberry Ice Cream
A cheesecake pie with a graham cracker crust and a cream cheese, sugar, and vanilla filling. Baked, chilled, and served with strawberry ice cream on the side.
Homemade Strawberry Conserve
Three-ingredient strawberry conserve cooked two hours with no pectin. Strawberries, sugar, and lemon juice. Deep ruby color with concentrated fruit flavor.
How to Prep and Cook Scallops Like a Pro
Scallops are delicious to eat, pretty to look at, and relatively easy to cook if you just follow a few simple rules. Chef RJ Yoakum weighs in on the most important steps to scallop success. What are the secrets to cooking scallops like you are a seasoned restaurant pro? Executive Chef RJ…
Refreshing Watermelon Lemonade
Watermelon lemonade made with fresh watermelon, lemon juice, sugar, and water. Blended smooth, strained, and served over ice. Three minutes from start to glass.
Midsummer Peach Cider Cocktail
Midsummer peach cider cocktail with Rekorderlig Pear Cider, cachaca, and peach liqueur. Three ingredients, served over ice. Fizzy, sweet, and deceptively strong.
Peach and Bourbon Limeade Slushie
Frozen peach bourbon limeade blended with fresh lime juice, sugar, and ice. Swap bourbon for rum if you prefer. A two-minute summer drink.
Summertime Spritz Wine Cocktail
Summertime spritz with muddled cucumber, blackberries, mint, Chardonnay, lemon juice, and soda water. Purple, fizzy, and herbal. A wine cocktail for warm evenings.
Roasted Rhubarb, Strawberry and Rosemary Prosecco Cocktail
A prosecco cocktail with roasted rhubarb and strawberry puree, served with a rosemary sprig. The fruit is roasted with sugar until jammy, blended, and spooned into glasses.
Raspberry Brazilian Cocktail
Raspberry caipirinha made with muddled lime, sugar, cachaca, and fresh raspberries. Dark pink, tart, and fruity. Three ingredients and two minutes.
Christmas Baking: Breads, Cakes and Sweets
Christmas baking recipes grouped by tradition, from Italian panettone to Dutch, Hungarian, and Caribbean classics.
Christmas Cookie Recipes for the Holiday Tin
Christmas cookie recipes from classic gingerbread to decorated sugar cookies and Dutch, German, and Italian traditions.
Christmas Dinner Ideas From Roasts to Sides
Christmas dinner ideas covering roast mains, make-ahead sides, and what to do with the leftovers after.
Cranberry Recipes Sweet and Savory
Cranberry recipes sorted by savory sauces, holiday baking, and drinks, from fresh sauce to babka and punch.
Shrimp Scampi
Seared shrimp tossed with butter, garlic, white wine, and lemon over linguine. Fast-cooked shrimp and a pasta-water-emulsified sauce, ready in about 20 minutes.
Chicken Fried Rice
Chicken fried rice turns leftover rice and a few basic ingredients into something people genuinely crave. What matters most is day-old rice, a screaming-hot wok, and not touching it long enough to let the grains crisp and char.
Spicy Vodka Rigatoni with Burrata
Vodka sauce had its moment in the eighties, then the internet dragged it back into the spotlight. This time with more chili flakes, a crown of burrata, and a pasta shape that actually holds the sauce. Rigatoni catches the creamy, tomato-pink sauce in its ridges and tubes, and the burrata melts into everything like a second sauce.
Grilled Cheese with Pea Shoots
Grilled cheese with cheddar, pea shoots, and mayo on the outside, cooked in a garlic-scented skillet. The pea shoots wilt just enough to stay green and sweet.
Holiday Appetizers for Effortless Entertaining
Holiday appetizers organized by what to make the day before and what to assemble fresh, from dips to crostini.
Mexican Chocolate Cake For Two
The chile here is not about heat. A large pinch stirred into melted Abuelita or Ibarra chocolate leaves a warmth at the back of the throat that keeps you going back for another forkful, in a cake sized for exactly two people and baked in one small dish.
Doritos Casserole (Taco Bake)
Doritos casserole is the ultimate guilty-pleasure dinner that kids lose their minds over and adults eat far more of than they will admit. Seasoned ground beef and pinto beans layered with crushed nacho cheese Doritos, cheddar, and a sour cream sauce.
Sunday Gravy (Italian Red Sauce with Meats)
Sunday gravy is not just a tomato sauce. It's the pot that Italian-American families put on the stove first thing Sunday morning and let simmer all day, building layers of flavor.
Japanese Curry Rice
Japanese curry rice is the ultimate Japanese comfort food. A thick, mildly spiced, slightly sweet curry served over steamed rice. It's nothing like Indian or Thai curry. It's gentler, darker, and has a savory depth from soy.
Creamy Lentil Soup
The creaminess comes from two cups of white beans pureed with lime, not from a drop of cream or dairy. The lentils stay whole for texture, the carrots are roasted rather than simmered, and curry-spiced onion carries the bowl.
Thanksgiving Desserts Beyond Pumpkin Pie
Thanksgiving desserts organized pies first, then cakes, trifles, and make-ahead alternatives beyond pumpkin pie.
Grilled Cheese Croutons
Grilled cheese croutons made from buttery, cheese-filled sandwiches with rosemary, cut into small cubes. Best in soup or scattered over salads.
Japanese Chicken Katsu Bowl
Chicken katsu is Japanese comfort food at its crunchiest. Breaded, pan-fried cutlets served over steamed rice with shredded cabbage, pickled ginger, and a drizzle of tonkatsu sauce. Panko crisps faster and absorbs less oil than Italian breadcrumbs do.
Tuna Steaks with Sesame Crust
Sushi-grade tuna seared in a sesame crust looks impossibly elegant but takes five minutes of cooking. The outside gets a nutty, toasted crunch while the center stays ruby-red and cool.
Strawberry Pancakes
Pancakes with chopped fresh strawberries folded into the batter, cooked golden on a griddle, and served with strawberry jam. Warm, jammy pockets in every bite.
Grilled Pear Salad with Arugula and Hazelnuts
A salad of eight grilled pears over baby arugula with toasted hazelnuts, dressed with honey-balsamic vinaigrette. Warm fruit, peppery greens, crunchy nuts.