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.
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.
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.
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.
Step by Step Guide to Making Tuscan Pici Pasta
Pici, or "Fat Spaghetti," is a a traditional Tuscan pasta that is easy to make, as it takes only a handful of ingredients and steps to make.
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.
Watermelon Lemonade: Blended, Strained and Cold
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.
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.
Black Bean-Pumpkin Burgers with Cilantro Yogurt Sauce
Black bean and pumpkin patties bound with whole wheat crumbs and chipotle, pan-fried until crisp, and topped with a bright cilantro yogurt sauce on a toasted roll.
Southern Chicken and Waffles
Chicken and waffles pairs a buttermilk-hot-sauce-marinated, seasoned-flour-fried chicken thigh with a crisp waffle, finished with maple syrup and hot sauce.
Chorizo and Saffron Arancini
These arancini start with a saffron risotto: Arborio rice cooked with caramelized shallots, Spanish chorizo, dry white wine, and saffron chicken stock, then folded with Manchego and piquillo peppers before frying.
Thai Panang Curry
Panang curry is the thicker, richer, nuttier Thai curry. Less soupy than green or red, with a concentrated sauce that clings to the chicken and vegetables.
Vietnamese Vermicelli Bowl (Bun)
Cold rice vermicelli topped with charred grilled pork, pickled carrots and daikon, fresh herbs, crushed peanuts, and nuoc cham dressing. Every bite is crunchy, savory, and fresh.
Chili-Glazed Pork with Sweet Potato Hash
Chili-rubbed pork tenderloin is broiled and basted twice with maple syrup for a caramelized glaze, served alongside a skillet hash of grated sweet potato, shallots, and baby spinach.
Italian Sausage Skillet with Broccolini
An Italian sausage skillet with mushrooms, eggplant, cherry tomatoes, broccolini, oregano, basil, and Parmesan. Cooked in one pan in twenty-five minutes.
One-Pot Creamy Garlic Tuscan Pasta
This one-pot pasta cooks penne right in chicken broth and milk, which builds a creamy sauce from the starch alone, finished with sun-dried tomatoes, spinach, and Parmesan.
Lebanese Chicken Fatteh
Fatteh is a Lebanese layered dish, criminally underknown outside the Middle East: crispy pita on the bottom, poached chicken and chickpeas in the middle, under a garlicky yogurt sauce.
Homemade Pumpkin Pie with Bourbon Whipped Cream
This pumpkin pie starts with fresh pumpkin flesh, sweetened condensed milk, sour cream, eggs, and a spice blend of cinnamon, nutmeg, ginger, and coriander, topped with bourbon whipped cream.
Koshary (Egyptian Lentils and Rice)
Koshary is Egypt's national dish: a layered bowl of rice, brown lentils, macaroni, and chickpeas, topped with a spiced tomato sauce and crispy fried onions.
Slow Cooker Italian Wedding Soup
Italian wedding soup has nothing to do with weddings — the name means the marriage of meat and greens. This slow cooker version makes the meatballs impossibly tender with almost no effort.
Smashed Cucumber Salad with Chicken
Smashing cucumbers with a knife makes them absorb dressing better. This version adds seared chicken thighs and a sesame-chili-garlic dressing that is bright, spicy, and addictive.
Vasilopita: Greek New Year’s Cake
Vasilopita is a Greek New Year's cake named after Saint Basil, baked with a lucky coin inside. The batter uses butter, sugar, eggs, ground almonds, orange zest, and brandy.
Polenta Stuffing with Sausage and Crispy Sage
Broiled polenta squares stand in for bread cubes in this stuffing, tossed with pork sausage, dried cranberries, pistachios, and crisped sage leaves.