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.
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.
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.
How to Prep and Cook Scallops Like a Pro
Scallops are delicious to eat, pretty to look at, and relatively easy to cook if you just follow a few simple rules. Chef RJ Yoakum weighs in on the most important steps to scallop success. What are the secrets to cooking scallops like you are a seasoned restaurant pro? Executive Chef RJ…
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.
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.
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.