Thai-Style Vegetable Stir-Fry with Garlic and Black Pepper
In the Thai kitchen, raak phak chee kratiem prik Thai is an aromatic, flavor-packed paste of garlic, black pepper, and cilantro root. It often is used to season meat and seafood, but in this recipe we combine the ingredients (we substitute cilantro stems for hard-to-find roots) to add punch to a simple vegetable stir-fry. Napa […]
Slow Cooker Wet Burritos
Behold the delicious glory of Slow Cooker Wet Burritos. Throw the beef into a slow cooker until it’s cooked to perfection, roll some burritos, top them with cheese, bake and GO TO TOWN. Plus, the Wet Burritos recipe is so easy to double and triple if you need more!
Pumpkin Cheesecake Bars
For these bars, we wanted to get the flavor of a gingersnap crust (which can bake up unappealingly hard) using graham crackers. The simple solution was to add ground ginger to the crackers to spice them up.
Yelapa-Style Chocolate Pie
In Yelapa, on the west coast of central Mexico, Chelly Rodriguez is known as the Pie Lady. For more than two decades, she’s been selling home-baked pies by the slice, to be eaten out of hand while lounging or strolling on the beach. Food writer and recipe developer Paola Briseño-González re-created Rodriguez’s chocolate pie […]
Chicken Paprikash
Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the […]
Butter Chicken
Butter chicken is inherently delicious—even in its most streamlined and simplified form, it's tasty. But with just a little more effort, it becomes superlative. The goal of this recipe is to hit all the characteristic notes of butter chicken—mildly spiced tomato-based sauce; tender, charred chicken pieces; a mother’s love’s worth of butter and cream folded […]
Woodman’s-Style Clam Chowder
After tasting the award-winning New England clam chowder at the immensely popular Woodman's of Essex in Massachusetts, we wanted to see if we could bring a recipe inspired by their version to home kitchens everywhere. At Woodman's, the team uses freshly shucked clams, relying on the quality of those bivalves to set their chowder apart. […]
Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives
While stir-fried lo mein is typically noodles with some vegetables for flavor and color, this version comes out with veggies and noodles in almost equal proportions. That means it’s packed with more flavor, in this case cabbage charred until sweet, along with meaty shiitake mushrooms, and big stalks of chives.
Greek Meatballs with Tomato Sauce (Soutzoukakia)
Known as soutzoukakia, these cigar-shaped meatballs are seasoned with cumin and garlic, then simmered in tomato sauce. The dish has origins in Smyrna, a former Greek settlement and now the Turkish city of Izmir on the Aegean coast. Our recipe is based on the soutzoukakia we learned from Alexandra Manousakis and Afshin Molavi of Manousakis […]
Mulligatawny Soup
Mulligatawny is a classic Indian recipe whose name originates from the Tamil words miḷagu, and taṇṇi; literally, "pepper-water". It’s still incredibly popular in India and has spread throughout western Europe and into the United States.While this soup has been adapted to include more ingredients, at its heart it is simple and delicious and definitely a […]
Greek Baked Vegetables (Briam)
The Greek baked vegetable dish known as briam is an example of lathera (also spelled ladera)—vegetable-centric dishes that feature a generous amount of olive oil (lath in Greek). In briam, potatoes give the dish weight and substance, but it’s the summer produce—such as zucchini, tomatoes, garlic, and herbs—that are the main attraction. Because potatoes take […]
Caramelized Onions
We started our caramelized onions in a covered nonstick skillet over high heat with ¾ of a cup of water. The water and steam helped the onions quickly soften. Then we removed the lid, lowered the heat to medium-high, and pressed the softened onions into the bottom and sides of the skillet to allow for […]
Pasta with Caramelized Onions, Pecorino Romano, and Black Pepper
This quick pasta gets its bold flavor from a handful of simple ingredients. Caramelized onions provided complex sweetness. We accented that sweetness by blooming coarsely ground black pepper in butter before stirring it into the onions, and we finished the dish with sharp and savory Pecorino Romano and fresh-tasting parsley.
Greek-Style Baked White Beans in Tomato Sauce (Gigantes Plaki)
Gigantes plaki, or Gigante beans baked in tomato sauce, is a Greek classic. The delicious version we tasted at Manousakis Winery on the island of Crete had us eager to re-create the dish ourselves. But we quickly learned that dried Gigante beans, a type of large, white runner bean—they are not lima beans, contrary to […]
Chicago Thin-Crust Pizza
You know Chicago deep‑dish pizza. Now meet its slimmer, crunchier sibling. The trick for making an ideal Chicago Thin-Crust Pizza—a thin, crisp alternative to its doughy cousin—at home was to make the dough in a food processor. Because of the high speed of the blade, the processor brought the dough together quickly, which prevented […]
Vegan Baja-Style Cauliflower Tacos
We thought that battered cauliflower bites, drizzled with a cool and creamy vegan sauce, were the perfect stand-in for the fish. We wanted to avoid the mess of deep-frying, so we cut the cauliflower into large florets and roasted them. To boost their flavor, we dunked the pieces in canned coconut milk seasoned with garlic […]