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.
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.
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.
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.
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.
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.
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.
Kransekage: Danish Marzipan Bites with Icing and Berries
Kransekage is a Danish almond cookie tower traditionally served at New Year's -- this version turns it into individual iced bites, each topped with a berry.
Tarragon Green Goddess Chicken Salad
Green Goddess dressing turns plain chicken salad into something people actually get excited about. Bright, tangy, and loaded with fresh herbs.
Basic: Lump-Free Bechamel Sauce
Butter, flour and warm milk, about ten minutes, most of them spent whisking. Two things prevent lumps: warm the milk first, and add it gradually while you keep whisking.
Charred Corn Elote Nachos
Elote nachos combine Mexican street corn and loaded tortilla chips: melted Monterey Jack, charred corn, chipotle lime crema, cotija, and lime, ready in under twenty minutes.
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.
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.
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.
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.
This Under-the Radar Napa Estate Has Been Making Cult Cabernet for Three Decades
Nemerever Vineyards feels like a time capsule; a window into what Napa Valley looked like before velvet ropes and reservation waitlists.
Beef Bulgogi Lettuce Wraps
Bulgogi -- Korean fire meat -- is thin-sliced beef marinated in soy, Asian pear, and sesame, then seared hard and wrapped in lettuce with rice and gochujang.
Smoked Mackerel Salad With Honeydew Chili Salsa
Smoked mackerel served with a salsa of diced honeydew melon, tomatoes, red chili, grated ginger, olive oil, and lemon juice. Grilled baguette on the side.
Cast Iron Steak Fajita Bowl
Thin-sliced flank steak seared hard in a cast iron skillet with charred peppers and onions, served over cilantro-lime rice with sour cream, guacamole, and pico de gallo.
Basic: White, Blond and Brown Roux
A roux is equal parts fat and flour cooked together until they form a smooth paste that thickens whatever liquid you add to it. How long you cook it decides both its thickening power and its flavor.
Crispy Chicken Teriyaki (No Cornstarch)
Authentic teriyaki is not the sticky, overly sweet glaze most Westerners know. In Japan, teriyaki is a cooking technique, teri means gloss, yaki means grilled or broiled.
Seared Mushroom Matar Curry
Mushroom matar is a vegetarian Indian curry built on cremini mushrooms seared hard for meaty flavor, then simmered with peas in a tomato-onion gravy spiced with garam masala.
Chocolate Chip Cookies with Flaky Sea Salt
The chocolate chip cookie is the most iconic American baked good, and making them from scratch is a rite of passage for every home baker.
Creamy Polenta with Roasted Vegetables
Creamy polenta is the Italian answer to mashed potatoes, smoother and more versatile. Topped with roasted vegetables and balsamic, it is simple dinner that tastes sophisticated.
Skillet Chicken with Sun-Dried Tomatoes
Thin chicken cutlets seared in a skillet, then finished in a creamy sauce with sun-dried tomatoes, garlic, and spinach. Twenty minutes, start to finish, and it tastes like a restaurant.
Beer-Battered Fish and Chips
Thick cod fillets in a shatteringly crisp beer batter, alongside twice-fried chips that are crunchy outside and fluffy inside, finished with malt vinegar.
Crispy Tofu Stir-Fry
Most people who say they do not like tofu have only had it soft and bland. Pressed, cubed, and fried until crispy, then tossed with vegetables in savory-sweet sauce, this is tofu at its best.
Slow Cooker Chicken Tortilla Soup
Chicken tortilla soup in the slow cooker is a dump-and-go recipe that actually delivers real flavor. Everything goes in raw, and by dinnertime you have smoky, spiced broth.
Crispy Mongolian Beef with Green Onions
Mongolian beef is Chinese-American restaurant cooking at its most direct: thin slices of beef coated in cornstarch, fried crispy, and tossed in a sweet-savory sauce of soy, brown sugar and loads of green onions.
Baked Lebanese Kibbeh with Pine Nuts
Kibbeh is Lebanon's national dish: a shell of seasoned bulgur and lamb wrapped around a filling of spiced lamb, pine nuts, and onions. The baked version layers like a savory pie and cuts into diamonds.
No-Cook Spicy Tuna Rice Bowl
Sushi-grade tuna diced and tossed with sriracha mayo, sesame, and soy, served over seasoned sushi rice with avocado, cucumber, and edamame. Ten minutes, zero cooking.
Pumpkin Sauce Spaghetti and Meatballs
Pumpkin puree blended into a crushed tomato sauce with a touch of cream, poured over seared Italian sausage meatballs and capellini, finished with parmesan and mozzarella.
Potato and Cottage Cheese Pierogi
Pierogi are Polish dumplings of potato, cooked onion, and cottage cheese wrapped in a simple flour-and-water dough, then boiled and served with sour cream and currant jelly.
Basic: Fudgy Crackly-Top Brownies
Fudgy brownies with shiny, crackly tops are one of the most satisfying desserts to make.
Yogurt-Marinated Chicken Gyros
Chicken gyros start with yogurt-marinated thighs charred on the grill, sliced, and piled into warm pita with cool tzatziki, tomato, and onion. Under an hour, mostly hands-off.
Pork Schnitzel with Spaetzle
Pork cutlets pounded thin, breaded in fine dry breadcrumbs, and fried in butter until the crust puffs away from the meat. Served with buttered spaetzle, lemon, and a cucumber salad.