Cookish

Turkish-Style Noodles with Butter, Walnuts and Feta

Türkiye’s buttery pasta dish cevizli erişte is a riot of flavor and texture like none other: creamy feta, toasted walnuts, lemon, and heat.

By Dimitri DemopolousApril 25, 2023

Cherry and Chocolate Crumble Semifreddo

Easier than ice cream cake, but just as delicious.

By Courtney HillOctober 4, 2023

Pan-Seared Brussels Sprouts with Feta and Honey

Feta! Honey! Red pepper flakes! We give brussels sprouts lively flavor pops and char in the skillet for smoky caramelization.

By Phoebe LobkowiczAugust 9, 2023

Berbere-Spiced Chicken Skewers

These vibrant chicken skewers get deep flavor from berbere, Ethiopia’s signature spice blend. Made with dried alliums, chilies and warm spices, berbere features complex flavor and a rich, earthy aroma. Look for it in spice shops or well-stocked grocer

By Phoebe LobkowiczApril 4, 2023

Crispy Chickpea, Cucumber and Mint Salad

A type of savory street snack popular in South Asia, chaat comes in many varieties. They all feature a mix of contrasting flavors and textures, from sweet, tart and spicy to creamy and crunchy. Chickpeas fried in oil and seasoned with curry powder bri

By Laura RussellApril 4, 2023

Cumin Rice with Caramelized Onions

Jeera (or zeera) rice is an everyday dish in Pakistan and India. In her book “Made in India,” Meera Sodha includes a unique, especially delicious version that incorporates deeply caramelized onions. Their rich savory-sweetness is a perfect complement

By Dimitri DemopolousFebruary 1, 2023

Roasted Chicken with Avocado-Cilantro Sauce

This avocado sauce, guasacaca, is made for golden, crisp-skinned chicken: cooling, creamy, herbaceous, with a kick of chili heat.

By Courtney HillFebruary 1, 2023

Italian Chicken Sausage and White Beans with Escarole

This one-pot meal pairs leafy, subtly bitter escarole with creamy white beans, fennel seed and sausage. We drain only one can of the cannellini beans; the liquid in the second can is added to the pot to create a full-bodied broth. Serve with hunks of

By Rose HattabaughOctober 13, 2020

Broiled Ginger and Yogurt Shrimp

A creamy marinade of greek yogurt seasoned with fresh ginger, paprika, lemon zest and honey clings to and caramelizes this flavorful shrimp.

By Rose HattabaughDecember 6, 2022

Pasta with Roasted Poblano Sauce

This is a simplified spin on a recipe from “Oaxaca” by Bricia Lopez, co-proprietor of Guelaguetza restaurant in Los Angeles. Roasted poblano chilies give the pasta a pleasant, earthy heat, while Mexican crema and milk add a richness that balances. If

By Courtney HillFebruary 5, 2021

Harissa-Spiced Beef with Dates and Couscous

In this recipe, we use harissa, a North African spice paste, as the flavor base for a simple skillet-cooked meat sauce, as well as to season the couscous that’s served alongside. Scallions play a dual role in this dish—the whites are caramelized to le

By Courtney HillFebruary 5, 2021

Blueberry Crumble with Oats and Tahini

In this twist on an American classic, we add tahini to boost flavor in a buttery oat mixture that bakes on top of juicy blueberries. Be sure to use quick-cooking oats; old-fashioned oats won’t soften quite enough. Ripe fresh berries are best but froze

By Rose HattabaughJune 23, 2020

Curried Beef Skewers

We gave these curried beef skewers a Southeast Asian flavor profile by mixing curry powder, savory fish sauce and bright, citrusy lime. Grated fresh ginger and garlic add plenty of kick, too. If you like, trim the ends off 2 medium shallots, then peel

By Courtney HillJune 24, 2020

Arugula and Avocado Salad with Jalapeño Vinaigrette

Using pickling liquid in a salad dressing is an easy way to boost flavor while also adding acidity. In this vinaigrette, pickled jalapeños bring heat while their liquid lends an extra dose of green-chili earthiness. The pumpkin seeds and avocado offer

By Julia RackowJune 23, 2020

Jicama and Mango Salad with Chili-Lime Vinaigrette

Jicama is a root vegetable with a mild, refreshing flavor and a light, crisp texture that shreds nicely. To peel the jicama, use a paring knife to cut into chunks and peel each piece, as the skin can be difficult to remove with a standard vegetable pe

Chicken and Orzo Soup with Garlic and Paprika

This bright red chicken and orzo soup gets rich, Turkish-inspired flavor from tomato paste, garlic, sweet paprika, and a touch of dried mint.

By Julia RackowApril 13, 2020

Curried Carrot Salad with Golden Raisins

When vegetables such as carrots are shredded, cell walls break down and sugars and other compounds are released, resulting in sweeter, more intense flavor. In this recipe, shredded carrots are allowed to stand for 20 minutes in the dressing to slightl

Skillet-Charred Brussels Sprouts with Apple, Pecans and Pecorino

The classic combination of apples, nuts and salty cheese provides lots of textural contrast as well as flavor complexity to charred sprouts. A touch of sherry vinegar adds both woodsy notes and an acidity that brings all the elements together. This di

By Courtney HillApril 13, 2020

Beet and Carrot Salad with Horseradish and Dill

Shredded red beets and carrots tossed with lemon juice, horseradish and good measure of fresh dill make a salad that’s vibrant in both flavor and color. The beets do not need to be peeled before shredding, but do scrub them well, then pat them complet

Roasted Carrots with Turmeric-Honey

Try to use carrots that are similarly sized so they cook at the same rate. However, if the top halves of some are very thick, simply cut those sections in half lengthwise. We liked these carrots with cumin seeds, but an equal amount of whole coriander

By Courtney HillFebruary 10, 2020

Beef and Pine Nut Kofte

These Turkish-style kofte (meatballs—or, in this case, patties) get their fine, tender texture and rich flavor from processing the beef with ground pine nuts, parsley and spices. Moistening your hands when shaping the mixture helps minimize sticking.

By Rose HattabaughFebruary 10, 2020

Almond, Caper and Herb–Crusted Chicken Cutlets

Chopped capers and fresh herbs create a flavorful undercoat for the nutty, crunchy crust on these chicken cutlets. Look for cutlets that weigh about 4 ounces each and are about ¼ inch thick. This way, they’ll cook quickly and evenly. As an accompanime

By Julia RackowFebruary 10, 2020

Tomato-Zucchini Tart with Za’atar and Feta

Frozen puff pastry sheets make this elegant and impressive vegetable tart easy to pull together. We use za’atar, a Middle Eastern herb blend, to add a perfect flavor accent for the vegetables. Poking holes in the rolled-out pastry helps it rise evenly

Korean Fire Chicken

For this simple spin on Korean buldak, which translates as “fire chicken,” you will need a large broiler-safe skillet. Gochujang, or Korean fermented chili paste, is a key ingredient. Look for it in the international aisle in supermarkets or in Asian

By Diane UngerDecember 18, 2019

Beet and Pumpkin Seed Salad

Canned or refrigerated prepared beets make quick work of this robust salad. The sweet-and-sour dressing gets texture and richness from pumpkin seeds mixed with honey and vinegar. To keep the salad tasting bright and fresh, be generous with the honey a

By Courtney HillDecember 18, 2019

Charred Corn with Coconut, Chilies and Lime

In this recipe, inspired by Andy Ricker’s grilled corn from his book “Pok Pok,” cut corn kernels pair with coconut to make a delicious savory-sweet side that’s perfect for cookouts or potlucks. The natural sugars and fat in the coconut milk speed the

By Julia RackowDecember 18, 2019

Scallion Noodles

These noodles come together in minutes using a combination of high-flavor pantry items. After draining the noodles, make sure to rinse them to remove excess starch and to cool them to room temperature. Allowing the noodles to stand for 10 minutes afte

Miso-Walnut Soba with Bok Choy

Nutty soba noodles get a double hit of umami, with just six ingredients.

By Courtney HillAugust 10, 2020

Whole-Wheat Fusilli with Pancetta and Cauliflower

This recipe matches whole-wheat pasta with a whole head of cauliflower (chopped into small pieces), cooking them together in a single pot to yield a hearty, satisfying dish with minimal fuss. Pancetta and garlic infuse the mix with savory flavor, whil

By Rose HattabaughAugust 10, 2020

Pasta with Kale, Garlic and Lemon

The inspiration for this pasta dish comes from “The River Cafe Cook Book” by Rose Gray and Ruth Rogers. The kale is quickly blanched, then whirred in a food processor to make a vibrant puree for coating al dente noodles. The kale’s green, mineral note

By Rose HattabaughJuly 22, 2020

Chili-Garlic Roasted Whole Cauliflower

Turn a whole head of cauliflower into a hefty main, with crispy-saucy Indo-Chinese flavors.

By Courtney HillJuly 22, 2020

Charred Ginger-Lime Chicken

We use a broiler to add char to boneless chicken thighs, then toss the just-cooked chicken with a few aromatics. As the chicken cools, it absorbs some of the flavors and its heat slightly softens the sharp notes of the ginger. For a bit of chili heat,

By Courtney HillJuly 15, 2020

Salt and Pepper Butterscotch Pudding

This recipe gives an old standby a big flavor lift. Salt accentuates the buttery caramel flavor of the butterscotch, black pepper adds savory depth and complexity, and ground ginger offers notes of warm spice. For individual desserts, portion the just

Bucatini with Sweet Corn and Scallions

Peak-season fresh corn gives this creamy-yet-light pasta dish a beautiful vegetal grassiness. OR This creamy, no-cream pasta sauce balances corn’s sweetness with a buttery, savory flavor base.

Smoky Chili-Garlic Pork Burgers

This recipe will make you a pork burger convert—succulent pork uniquely accommodates loads of spicy-sweet-garlicky flavor, with very little effort.

By Calvin CoxJune 23, 2020

Beef, Spinach and Feta Gozleme

Gozleme is a Turkish stuffed flatbread. Made the traditional way, large, thin sheets of unbaked dough are filled then cooked on a griddle-like pan. For ease, we use flour tortillas, fill them with a simple mixture of beef, spinach and feta, then toast

Steak Salad with Walnuts and Goat Cheese

Fruity, tangy pomegranate molasses complements the meaty seared steak and peppery watercress. OR Fruity, tangy pomegranate molasses is a superb complement to the meatiness of seared steak and peppery watercress. This is simple steak salad, masterfully

Tomato and Watermelon Salad with Basil and Goat Cheese

This is a salad for the height of summer, when tomatoes and melons are at their peak. The sweet fruit mingles with savory shallot, whose pungency is tempered by a short soak in white balsamic vinegar. Fresh basil (or mint) adds color and herbal notes,

By Courtney HillJune 8, 2020

Chicken and Rice Soup with Napa Cabbage

For this meal in a bowl, store-bought chicken broth gets a big flavor boost and a good dose of umami from either Chinese black bean-garlic sauce or spicy chili-bean sauce (called toban djan); look for jars of these ingredients in the international ais

By Julia RackowApril 29, 2020

Lebanese-Style Chicken and Rice with Vermicelli

This meal-in-a-skillet of chicken, rice and toasted noodles is a fusion of two Lebanese classics: riz bi sharieh (rice and vermicelli pilaf) and riz ala’ dajaj (chicken and rice). If vermicelli is difficult to find, capellini works well, too. We espec

By Courtney HillOctober 13, 2020

Foil-Wrapped Salmon with Avocado and Cilantro Salad

This unusual cooking method for salmon ensures moist, evenly cooked fillets cooked to medium doneness, but doesn’t make a mess on the stovetop, nor does it require firing up the oven. A quick marination in soy sauce helps season the fish throughout. F

By Courtney HillOctober 13, 2020

Pork Chops with Peanut–Red Chili Salsa

Simple pork chops are the perfect foil for big flavor, be it fruity, spicy or savory. This dish packs it all, in a spicy-nutty-sweet-tangy salsa, slathered on top.

By Courtney HillOctober 13, 2020

Thai Slashed Chicken

We borrowed some of the flavors from the Thai dish called gai yang and applied them to chicken parts that have been slashed for better seasoning and quicker cooking. Cilantro is used two ways here—the stems are minced for the marinade and the leaves g

Red Cabbage and Parsley Salad with Toasted Walnuts

This colorful chopped salad, full of contrasting flavors and textures, comes together quickly thanks to the food processor. If you prefer, the cabbage and parsley can be chopped with a chef’s knife. Either way, the nuts or seeds are best chopped by ha

By Julia RackowOctober 13, 2020

Miso–Spiced Rum Bananas Foster

We’ve given bananas foster, an American classic, a big flavor update. Honey sweetens while adding floral nuances and miso balances with a delicious savoriness. We use spiced rum as a one-ingredient way to infuse the buttery sauce with flavor and aroma

Curry-Roasted Eye of Round

Tomato paste is the base for this seasoning mix; its sweetness and acidity accentuate the warm, spicy notes of the curry powder. It also adds color to the roast, which does not develop dark caramelization because of the low oven temperature. For best

Coconut–Red Curry Shredded Pork

Thai red curry paste packs a handful of intense, aromatic ingredients, so it allows you to achieve complex flavor with just a few spoonfuls. Some brands are spicier than others, so if you’re sensitive to chili heat, use the lesser amount; you can stir

Skillet-Charred Brussels Sprouts with Dates and Pickled Peppers

With bitterness from the Brussels sprouts’ char, sweetness from chopped dates and mild spiciness and tanginess from pickled peppers, this side dish packs a lot of flavor in every forkful. Chopped parsley adds fresh, grassy notes that keeps things in b

By Courtney HillOctober 13, 2020

Pasta with Pistachio–Aged Gouda Pesto

Aged Gouda is a different cheese than the mild, semi-firm variety. With a firm, dry texture similar to Parmesan and a nutty flavor that hints at caramel and chocolate, aged Gouda is an excellent choice for making pesto. In this recipe, we pair the che

By Courtney HillOctober 13, 2020

Bacon and Red Wine–Braised Kidney Beans

Based on a French dish called haricots rouges à la vigneronne, they boast rich, bold, beef bourguignon-like flavors without the stew meat.

By Courtney HillOctober 13, 2020

Foil-Wrapped Salmon with Apple, Carrot and Horseradish Salad

Salmon fillets that are 1 to 1¼ inches are optimal here, but if the ones you purchase are thinner or thicker, shorten or increase the cooking time by a minute or so. You can also adjust the timing if you are aiming for salmon that’s rarer or more well

By Courtney HillOctober 13, 2020

Pulled Chicken with Tomatoes, Chilies and Cilantro

Mild and lean chicken breasts have long muscle fibers that are great for shredding. In this recipe, a tomato-based sauce spiked with chilies adds savory-sweet-spicy flavor, and a splash of oil at the end of cooking boosts richness. If using canned gre

By Julia RackowOctober 13, 2020

Semifreddo with Mandarin Oranges and Biscuits

These frozen biscuit-cream sweets may look like they’re from a patisserie, but they’re one of the easiest desserts we’ve made.

By Courtney HillOctober 13, 2020

Pork Meatballs with Lemon Grass and Dill

The inspiration for these meatballs comes from Southeast Asia (dill, though more a Western herb, is used in the cooking of northern Vietnam). If you can find ground galangal, it’s great in place of the ground ginger; it lends a citrusy, uniquely South

Fennel and Celery Root Salad with Pecans and Grainy Mustard

Sweet fresh fennel and crunchy celery root nicely complement each others’ flavors and textures. Once cut, celery root oxidizes, so shred it after the fennel, then immediately toss the vegetables with the dressing to prevent discoloration. This salad i

Roasted Eye of Round with Black Olives and Anchovies

Black olive tapenade made into a seasoning paste with anchovies, garlic and thyme lend this roast bold Mediterranean flavor. If you prefer, instead of tapenade, use 6 tablespoons chopped pitted black olives plus 2 tablespoons chopped drained capers. C

Skillet-Charred Brussels Sprouts with Sesame and Scallions

These Brussels sprouts are salty-sweet, with umami from fish sauce and subtle spiciness from Sriracha. Loads of toasted sesame seeds add a nuttiness that accentuates the toasty notes from the sprouts’ deep char. This is an excellent side to any Asian-

By Courtney HillOctober 13, 2020

Pasta with Parsley, Caper and Hazelnut Pesto

With salty, tangy pecorino Romano as the cheese, this pesto is chock-full of bold ingredients, but the leaves from a full bunch of grassy, verdant parsley helps keep the flavors in check. Be sure to use flat-leaf parsley, as it’s more flavorful than c

By Courtney HillOctober 13, 2020

Star Anise and Soy Shredded Pork

In this take on pulled pork, star anise perfumes the pork with its warm, sweet fragrance, while soy sauce adds savory depth. To help lift the richness, we include a little vinegar—rice vinegar does nicely, but balsamic vinegar adds sweet notes that mi

Black Bean Stew with Chorizo and Roasted Tomatoes

Made with canned black beans, this chili-like stew can be on the table in about 30 minutes. Poblano chilies add earthy, green-chili flavor but they don’t pack much heat; if you’re seeking spiciness, include a chopped jalapeño or two when sautéing the

Spiced Chicken and Cashew Meatballs

Roasted cashews ground in a food processor with a few seasonings add richness and bold flavor to these oven-cooked meatballs. Ground cardamom lends subtle citrus, mint and floral notes, while garam masala adds a warm, well-rounded spiciness; use which

By Rose HattabaughOctober 13, 2020

Roasted Pork Shoulder with Turmeric and Lemon Grass

When developing this recipe, we had in mind the Balinese spit-roasted pig called babi guling, which is seasoned with a long list of spices and aromatics. We start by making a paste with fresh lemon grass, shallots and turmeric, then add garam masala t

Foil-Wrapped Salmon with Cucumber and Scallion Salad

When grocery shopping, look for salmon fillets that are 1 to 1¼ inches thick; if they are thinner or thicker, or for salmon that’s rarer or more well done than medium (which is what the timing below yields), adjust the cooking time down or up. Cool cu

By Courtney HillOctober 13, 2020

Shaved Carrot Salad with Olives and Parsley

This is a play on the classic Moroccan carrot salad. Instead of shredding, we shave the carrots into thin ribbons, then wilt them in the microwave before dressing them with olive oil, lemon and honey. When shopping, look for large carrots, as they’re

By Julia RackowOctober 13, 2020

Couscous with Chickpeas, Dates and Scallions

This simple dish with a North African savory-sweet-spicy flavor profile requires no cooking beyond boiling water. Canned chickpeas add substance to fine-textured couscous and a good measure of fruity, peppery olive oil lends richness and carries all t

By Rose HattabaughOctober 13, 2020

Sautéed Beef with Mushrooms and Tarragon

This sauté was inspired by a Georgian beef and tomato stew called chashushuli. We took a few liberties to make this a simple one-pan dinner, but the flavors remain rich and satisfying. We opted to use a beef strip or ribeye steak because these cuts do

Za'atar Chicken and Eggplant Traybake

Za’atar is a Middle Eastern seed, herb and spice blend. We use it as a seasoning for chicken and eggplant roasted together on the same baking sheet. Surrounded by the chicken and eggplant, garlic cloves at the center of the baking sheet become soft an

Mustard-Roasted Cauliflower

This recipe balances the sweet, nutty flavor of cauliflower roasted on a searing-hot baking sheet with the tanginess of whole-grain and Dijon mustards spiked with honey and lemon.

Spicy Pork and Tofu with Sichuan Pepper

Sichuan peppercorns give this simple dish a tongue-tingling quality, while the Chinese chili-bean sauce called toban djan provides spiciness and umami. To bring out the flavor and aroma of the peppercorns, toast them in a small skillet over medium unt

Barley Risotto with Leeks and Mushrooms

Traditional risotto transforms simple grains of starchy rice into a luxuriously creamy dish. We do something similar with barley. Pearled barley, the type used here, has had its husk and bran removed so the grains cook more quickly than whole-grain. T

Honey-Caraway Parsnips with Cider Vinegar

In this recipe and the ones that follow, vegetables are simmered in a small amount of water in a covered pot, then the lid comes off so the moisture fully evaporates. This cooks the vegetables quickly while producing clean, concentrated flavors withou

By Courtney HillOctober 13, 2020

Yogurt Panna Cotta with Honey and Turmeric

This creamy make-ahead dessert gets its distinct spiced flavor from an earthy blend of turmeric, black pepper and cinnamon, plus honey for sweetness.

By Rose HattabaughOctober 13, 2020

Roasted Butternut Squash with Hoisin and Chives

Hoisin mixed with rice vinegar and sesame oil makes a salty-sweet-tangy-nutty dressing for tender chunks of roasted butternut squash. You can purchase already peeled and cut squash from the grocery store, but keep in mind that if the pieces are smalle

Fennel-Crusted Chicken and Scallion Traybake

Tender, silky, lightly charred scallions serve as an accompaniment to spice-crusted chicken, as well as a flavoring for the roasted lemon pan sauce. For best texture, crush the fennel seeds with a mortar and pestle or with the bottom of a skillet—don’

By Julia RackowOctober 13, 2020

Toasted Pearl Couscous with Butternut Squash and Cranberries

Toasting pearl couscous before cooking it with liquid brings out the pasta’s wheaty, nutty notes and an enticing aroma. In this recipe, we pair the couscous with butternut squash for creamy texture and subtle sweetness, then add pops of flavor with ca

By Courtney HillOctober 13, 2020

Roasted Pepper and Walnut Salad with Mint and Feta

For this salad, we borrowed flavors from muhammara, a Syrian roasted pepper and walnut spread. The vibrant colors and complex flavors and textures belie how simple it is to put together. If you can find jarred roasted peppers packed in olive oil, use

Korean-Style Spicy Pork

In dwaeji bulgogi, or Korean spicy grilled pork, thinly sliced pork, often fatty pork belly, is marinated in a savory-sweet mixture of gochujang and soy sauce. We, however, opt for easier-to-find pork shoulder, cook it in a skillet on the stovetop and

Broiled Caribbean Mahi Mahi

This recipe was inspired by the grilled wahoo we learned to make in Barbados. To simplify prep, we narrowed the long list of herbs and aromatics used to season the fish to just scallions and fresh thyme. And instead of a pre-grill marinade, we keep th

Broccoli with Browned Butter and Almonds

Paired with butter and toasted almonds, broccoli gets the “amandine” treatment in this recipe. When sautéing the shallots and almonds in the butter, be sure to cook the mixture long enough so the milk solids that separate out from the butter turn gold

By Courtney HillOctober 13, 2020

Jerk-Spiced Chicken and Pineapple Traybake

Fresh pineapple, juicy chicken, and chili heat bring big flavor on the sheet pan.

By Julia RackowOctober 13, 2020

Citrus and Spice Strawberry Compote

This compote is only lightly sweetened so the focus is on the surprisingly delicious combination of fruity, floral strawberries and the spicy, savory chili powder (or garam masala) and cracked black pepper. Grated citrus zest nicely ties together the

Chutney-Roasted Eggplant with Scallions

Tamarind or mango chutney mixed with honey and cumin seeds gives charred, silky-textured roasted eggplant an irresistible sweet-savory flavor. Scallion greens and chopped cashews are mixed in just before serving to give the dish color, freshness and t

Thai-Style Fried Rice with Shrimp and Eggs

For a Thai flavor profile, we season this fried rice with fish sauce and sugar, and we recommend offering lime wedges on the side to brighten the flavors with a hit of acidity. You can use cooked shrimp from the grocery-store seafood counter, or cook

Pasta with Harissa, Lemon and Yogurt

This easy pasta dish has a citrusy, spicy no-cook sauce that comes together with almost no effort. Yogurt may be a surprising pairing with pasta, but it makes for a silky-smooth sauce that’s lightly creamy and subtly tangy. Butter adds richness while

Minty Radishes and Snap Peas

Minty radishes and snap peas are why you need no-lettuce salad.

By Courtney HillOctober 13, 2020

Skirt Steak and Green Chili Tacos

We turn sautéed onion, poblano chilies and cumin-seasoned skirt steak into an easy, flavorful taco filling. Dousing it with lime juice after cooking keeps the flavors bright and balanced. For the tenderest texture, slice the steak thinly and against t

Spanish-Style Tuna Salad

This mayonnaise-free tuna salad was inspired by the colorful mixed vegetable and tuna salads served in Spain. For the richest flavor and silkiest texture, use good-quality tuna packed in olive oil. Our favorite widely available brands are Wild Planet

By Diane UngerOctober 13, 2020

Broiled Asparagus with Cardamom and Orange

Cardamom and orange bring floral and citrus notes to grassy asparagus, while butter lends richness and makes the flavors linger on the palate. We double up the orange in this dish—marmalade sweetens as it adds a touch of bitterness, and the zest and j

By Courtney HillOctober 13, 2020

Toasted Bulgur and Lentil Soup with Garlic, Lemon and Parsley

Traditional Lebanese kibbet raheb, often translated as “monk’s soup,” is hearty with both bulgur dumplings and lentils (or beans). The dish inspired this soup, which builds rich, nutty flavor and aroma by toasting coarse bulgur in olive oil before sim

By Rose HattabaughOctober 13, 2020

Cumin-Caraway Chicken and Tomato Traybake

For this recipe, we’ve used some of the ingredients that give character to harissa, a North African spice paste, to add bold flavor to simple roasted chicken parts. Crushing the cumin and caraway in a mortar with a pestle or with the bottom of a skill

By Julia RackowOctober 13, 2020

Swedish “Sticky” Chocolate Cake (Cookish)

Sweden's popular "sticky cake," or kladdkaka, is for the diehard chocolate lover.

By Rose HattabaughOctober 13, 2020

Sweet Potatoes with Cumin and Cilantro

For this recipe, orange-flesh sweet potatoes are ideal because of their vibrant color. We offset their natural sweetness with the savoriness of cumin seeds, the subtle smoky notes of ancho chili powder and chopped fresh cilantro. Serve this as a side

Mashed Sweet Potatoes with Harissa and Pistachios

In this recipe, sweet potatoes are enriched with browned butter, then are roughly mashed. We add spice with harissa, but balance it with cooling yogurt. A sprinkle of chopped pistachios adds contrasting color and texture. Serve as a side to roasted or

By Julia RackowOctober 13, 2020

Pan-Seared Steak with Red Chimichurri

Spicy, rich, herbal Argentinian chimichurri lends tons of fresh flavor to simple pan-seared steak.

By Courtney HillOctober 13, 2020

Lemon-Caper Spaghetti with Pancetta and Toasted Breadcrumbs

In this dish, bright, bracing lemon zest and juice perk up the savoriness of garlic, pancetta and capers, and a dusting of golden crisp breadcrumbs adds texture. This is a one-pot wonder: We cook the pasta in a minimal amount of water, and the starchy

Chicken Salad with Red Cabbage and Miso

A store-bought rotisserie chicken makes quick work of this simple chicken salad.

By Julia RackowOctober 13, 2020

Kedgeree

Kedgeree is an Anglo-Indian dish of curry-seasoned rice studded with smoked fish. Smoked haddock is classic, but we use easier-to-source smoked trout, which also offers the advantage of being ready to use straight from the package (smoked haddock requ

Spanish-Style Meatballs

These tapas-style meatballs, called albondigas, are rich and satisfying. Smoked paprika not only spices the meatballs, it also flavors the sauce and helps thicken it to a glaze-like consistency. For this recipes, look for firm, meaty green olives such

Steamed Lemon Chicken with Scallions and Oyster Sauce

In this recipe, the clean, mild flavor of chicken breasts meets salty-sweet oyster sauce, tangy lemons and pungent scallions that are tempered by moist steam heat. Use a Dutch oven or a similar wide cooking vessel so the chicken is in a single layer i

By Rose HattabaughOctober 13, 2020

Sweet-and-Savory Skillet-Steamed Eggplant

For this salty-sweet vegetable dish, we sear chunks of eggplant before steaming them in an umami-packed sauce until silky and tender. You will need a large skillet with a lid that fits securely and traps steam in for proper cooking. Long, slender Chin

By Courtney HillOctober 13, 2020