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.
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.
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.
Roast Pork Tenderloin with a Honey-Mustard Glaze
Pork tenderloin is the leanest cut of pork there is, and a hard sear followed by a short roast gets it juicy and blush-pink in the center, like a cheaper filet mignon.
Bigos: Polish Hunter’s Stew with Sauerkraut and Kielbasa
Honestly, it is hard to think of a better use for a cabbage than bigos.
Lentil Soup in Acorn Squash Bowls
Lentil soup served in roasted acorn squash bowls. The squash is the bowl and part of the meal. Earthy lentils, sweet squash, thyme, and vegetable broth.
Nigerian Pepper Soup with Chicken or Goat
Nigerian pepper soup is a thin, fiery broth with a unique spice blend and scotch bonnet pepper, and the meat cooked on the bone.
How to Make Guanciale at Home
Learn how to make cured Italian-style pork jowl that can be used in a variety of dishes, including pasta carbonara, to add a delicious depth of flavor.
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.
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.
Roasted Turnips with Bacon, Garlic and Rosemary
Peeled, halved and roasted cut side down until the flat faces caramelize, then scattered with crisp bacon, smashed garlic and rosemary. Twenty-five to thirty minutes.
Sauteed Greens with Garlic, Chili and Lemon
Sauteed greens means wilting spinach, kale, or chard in olive oil with garlic and a pinch of red pepper flakes, finished with lemon and flaky salt. Ready in about 10 minutes.
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.
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.
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.
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.
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.
Dublin Coddle: Irish Sausage, Bacon and Potato Stew
Sausages and bacon in the same pot as the potatoes, with no browning at all? Yes.
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.
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.