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Matzo Ball Soup: Fluffy Dumplings in Golden Chicken Broth

Matzo ball soup is chicken soup with a dumpling made from matzo meal, which is ground matzo, the unleavened bread eaten at Passover. You have probably had it at a deli, but if you haven't you should definitely try it.

bySamantha Ferraro

Crispy-Skin Filipino Chicken Adobo

Filipino adobo is arguably the national dish of the Philippines. Chicken braised in soy, vinegar, garlic, and bay leaves until tender, then seared for crispy skin. Flavor disproportionate to simplicity.

Fried Herring on Crispbread with Remoulade

Herring fried in butter and oil, piled onto crispbread with remoulade, red onion, dill and lemon. A Stockholm market-hall lunch classic.

byKalle Bergman

TRAVEL, HOTELS & RESTAURANTS

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.

bySharan Kuganesan

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.

bySharan Kuganesan

Nika Vacheishvili's guest house and winery in Ateni, Shida Kartli

Nika Vacheishvili's guest house and winery in Ateni, Shida Kartli

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.

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.

bySharan Kuganesan

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.

byJordi Luque Sanz

Irish Lamb Stew with Lamb Shoulder, Potatoes and Thyme

Irish lamb stew is lamb shoulder, potatoes, carrots, onions, and thyme, simmered low and slow until the potatoes break down and thicken the broth. No wine, no tomato paste, no shortcuts.

byHonest Cooking

Ghormeh Sabzi: Persian Herb Stew with Lamb and Dried Limes

Imagine a lamb stew where the vegetables are a mountain of herbs fried until almost black-green, with kidney beans and a sour kick from dried limes.

Risotto with Arborio, Warm Broth and a Cold-Butter Finish

Classic Italian risotto made by stirring warm broth into Arborio rice until creamy, then finished with cold butter and Parmigiano for that perfectly glossy texture.

byVeronica Lavenia

Nigerian Egusi Soup with Spinach and Palm Oil

On paper, egusi soup sounds odd: ground melon seeds fried in palm oil with peppers, beef and leafy greens, cooked into a Nigerian stew thick with soft, nutty curds.

Horseradish Dip with Garlic, Mustard and Honey

Freshly grated horseradish softened with sour cream and mayonnaise, with garlic, whole grain mustard and a little honey. Half an hour in the fridge and it is ready for grilled meat.

byKalle Bergman

Dublin Coddle: Irish Sausage, Bacon and Potato Stew

Sausages and bacon in the same pot as the potatoes, with no browning at all? Yes.

How to Make Hasselback Potatoes

The classic Swedish sliced oven baked potato recipe - Hasselback Potatoes - is as elegant as it is comforting. From NORTH - Scandinavian Cooking, a cookbook by Kalle Bergman.

byKalle Bergman

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.

byAlyssa Holder

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.

byKalle Bergman

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.

byStacey M Doyle

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.

byKalle Bergman

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.

byJulia Mueller

Pumpkin Smoothie Bowl: Thick, Spoonable and Vegan

Pumpkin smoothie bowl with oats, almond butter, maple syrup, cinnamon, and pumpkin pie spice. Topped with pecans, pumpkin seeds, chia, and hemp. Thick and spoonable.

byVicky Cohen and Ruth Fox

Mushroom Stroganoff with Cremini and Shiitake

Cremini and shiitake mushrooms seared hard in butter, then braised in a sour cream and Dijon sauce with onion, thyme and smoked paprika. The vegetarian stroganoff, on the table in about 40 minutes.

byHonest Cooking

Beef Enchilada Casserole with Black Beans and Corn

Seasoned ground beef with black beans and corn, layered with corn tortillas, red enchilada sauce and three cups of cheese, then baked under foil. All the flavor of enchiladas without rolling a single one.

byNancy Lopez-McHugh

Lingonberry Jam: Two Ingredients, No Cooking

A raw lingonberry jam made from just two ingredients: lingonberries and sugar, left to sit until the sugar dissolves into a syrup. No cooking, no canning.

byKalle Bergman

How to Make Fresh Egg Pasta

Fresh egg pasta has a silky texture and rich flavor that dried pasta cannot match. The dough requires firm kneading for eight to ten minutes to develop gluten, followed by a quick thirty-minute rest.

byVeronica Lavenia

Seared Chicken and Black Bean Soup

Chicken thighs, canned black beans, canned tomatoes with green chiles, and a few pantry spices, seared and simmered into a smoky soup in about forty minutes.

byHonest Cooking

Kåldolmar: Swedish Cabbage Rolls with Lingonberries

Swedish cabbage rolls of blanched leaves wrapped around beef and pork with rice, baked and served with mashed potatoes and lingonberry jam -- by way of the Ottoman Empire.

byKalle Bergman

Five-Minute Apple Cinnamon Oatmeal

Oatmeal simmered with applesauce, honey, maple syrup, cinnamon, and vanilla. Topped with walnuts, apple slices, and raisins. Five minutes, one pot.

byMariela Alvarez Toro

Frikadeller (Pork and Veal Meatballs)

Frikadeller are Danish meatballs made from a half-and-half mix of ground pork and veal, shaped oval and pan-fried, then served with potatoes, gravy, and pickles.

byKalle Bergman

Honey Bourbon Glazed Pork Chops

A hard sear in cast iron, then a bourbon-honey glaze that reduces sticky and smoky-sweet. The alcohol burns off, but the bourbon's warmth stays behind in a way plain honey never gives you.

byHonest Cooking

Herbed Ricotta Stuffed Shells

Stuffed shells are the comfort food cousin of lasagna. Jumbo pasta shells filled with a herbed ricotta mixture, tucked into marinara, and baked under a blanket of melted mozzarella.

byVeronica Lavenia

Tuscan Kale and White Bean Soup Recipe: Parmesan Rind Broth

A Tuscan soup with bacon, cannellini beans, kale, carrots, garlic, and a Parmesan rind simmered in chicken broth. Mini penne cooked in the broth. White wine vinegar before serving.

byElizabeth Yontz

Baked Pork Chops with Herb Crust

Baked Pork Chops with Herb Crust

Baked Pork Chops with Herb Crust

Bone-in pork chops get a Dijon-and-panko herb crust, baked hot on a wire rack until the coating shatters and the meat stays juicy. Ready in thirty minutes.

byKalle Bergman

Small Danish Cookies: Almond Shortbread for the Christmas Tin

This is the first of three small Danish cookies from my cookbook: a classic almond shortbread, cut thin and baked just six minutes for a delicate, crisp bite.

byKalle Bergman

Basic: No-Knead Bread

No-knead bread revolutionized home baking by proving that time can replace the work of kneading. A long, slow fermentation develops gluten and flavor while you sleep or go about your day.

byKalle Bergman

Basic: Lard Flour Tortillas with a 20-Minute Rest

Homemade flour tortillas are soft, pliable, and taste nothing like the cardboard-textured ones from the store. The dough is simple to make, but the twenty-minute rest period is essential.

byNancy Lopez-McHugh

Classic: No-Cream Spaghetti Carbonara

Real carbonara has five ingredients and no cream: spaghetti, guanciale, egg yolks, Pecorino Romano, and black pepper. The sauce comes from eggs, cheese, and pasta water alone.

byKalle Bergman

Dry-Braised Beef Rendang with Kerisik

Rendang is not a curry. It is a dry-braised dish from the Minangkabau people of West Sumatra, where beef simmers for hours in coconut milk and spice paste until the liquid evaporates and the meat is left coated in a dark, intensely spiced crust.

byKalle Bergman

20-Minute Thai Red Curry with Shrimp

Thai red curry with shrimp, on the table in twenty minutes. The curry paste already has lemongrass, galangal and chiles in it, so all you add is coconut milk and vegetables.

byKalle Bergman

Sweet Potato and Chickpea Coconut Curry Bowl

A coconut curry vegetable bowl makes you forget you are eating vegetables. Sweet potato, chickpeas, and spinach in a rich curry sauce that is weeknight fast and fully plant-based.

byKalle Bergman

Breaded Eggplant Parmesan

Eggplant Parmesan done right is every bit as satisfying as chicken Parmesan. Tender, creamy eggplant with a crispy breadcrumb crust, layered with tomato sauce and melted mozzarella.

byKalle Bergman