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
Risotto is a creamy Italian rice dish where short-grain rice is gradually cooked with warm broth and stirred frequently to release starch. The result is a luxurious, flowing sauce that coats tender rice.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Bistecca alla Fiorentina: Florentine T-Bone Steak
Learn about the history of the tender Florentine steak, where to enjoy it in the region, and how to cook it at home. Grab some friends and dig in.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.