The New Rules

Toasted Noodles with Shrimp (Rossejat de Fideus)

Rossejat de fideus is similar to paella, but instead of rice uses slender noodles that have been toasted until richly browned. We use capellini pasta (also called angel hair) and break it by hand into rough 1-inch pieces (do this over a bowl to keep t

By Phoebe MaglathlinOctober 15, 2019

Peruvian-Style Tangy Chicken with Red Onions and Bell Pepper

Escabeche is made by soaking meat or seafood in an acidic marinade after cooking, allowing the addition of bright flavors without altering the texture of the meat. This Peruvian chicken escabeche is seasoned with aji amarillo, an orange-yellow chili u

Spicy Chinese Beef Skewers (Niu Rou Chuan)

Street vendors in China sell sizzling skewers of meat hot off the grill, rich with cumin and chilies. Some of the heady spice mixture goes onto the beef just before cooking; the rest is sprinkled on at the end. To make lamb skewers instead of beef, ca

Piperade with Fried Eggs

Piperade—which originates in Basque country—is a silky, stewy mixture of peppers, tomatoes and onions. Traditionally, the dish is spiced with piment d’espelette, a ground red chili from southwestern France, but it’s not easy to find. We approximate it

By Julia RackowOctober 15, 2019

Smashed Cucumber Salad with Peanuts, Scallions and Cilantro

Refreshing and boldly textured, with savory scallions and peanuts for crunch.

By Julia RackowOctober 15, 2019

Spiced Stir-Fried Asparagus with Coconut

In the southern Indian state of Kerala, vegetables often are stir-fried with spices and coconut. These dishes, known as thoran, generally just enough liquid to help the vegetables cook, but not so much as to create a sauce. Hence, they are called dry

Baked Persian Cauliflower Omelet

Kuku is a Persian frittata that’s customarily flavored with an abundance of fresh herbs. In this version, we add sweet, buttery cauliflower, along with onion and garlic for savoriness. A few earthy spices add depth of flavor and lemon zest keeps thing

By Julia RackowOctober 15, 2019

Spicy Curry-Cumin Pork

Portuguese influence in southern India explains the preponderance of pork in many of the region's stews. Mangalorean dukra maas was the inspiration for this spicy pork curry with tangy, fruity notes from tamarind pulp and the brightness of vinegar sti

By Laura RussellOctober 15, 2019

North African Spicy Tomato Shrimp

On the Kerkennah Islands off the coast of Tunisia, seafood often is paired with sauce kerkennaise, a spiced tomato sauce with subtle chili heat. The caraway seeds can be ground in a spice grinder, with a mortar and pestle, or even just chopped with a

By Julia RackowOctober 15, 2019

Soft-Cooked Eggs with Coconut, Tomatoes and Spinach

This dish was inspired by mutta thoran from Kerala in southern India. Instead of scrambling eggs with coconut and spices, we stir diced soft-cooked eggs into a fragrantly spiced mix of coconut, tomatoes and spinach to create a chunky, colorful curry.

By Courtney HillOctober 15, 2019

Summer Squash and Herb Salad with Almonds and Parmesan

This quick, yet elegant salad is the perfect accompaniment to grilled meats or a simple pasta dish. Crisp yet tender summer squash and crunchy toasted almonds create a salad full of contrasts, while plenty of fresh herbs take the place of traditional

By Julia RackowOctober 15, 2019

Fettuccine with Olives and Arugula

Meaty, flavor-packed olives require little effort to be transformed into a vegetarian no-cook “sauce” for pasta. We tame the bite of raw garlic and minced fresh chilies by steeping them in lemon juice, a combination that balances the olives' saltiness

By Julia RackowOctober 15, 2019

Hainanese Chicken and Rice

Though this dish is named for Hainan province in China, it’s popular in several Southeast Asian countries and is widely regarded as one of Singapore’s national foods. It’s a humble preparation but is exceptional when done well: ultra-tender, super-sil

By Diane UngerOctober 15, 2019

Spinach, Pancetta and Cream Sauce

Spinach with pancetta and cream is a luxurious topping for polenta, as well as a delicious way to work a vegetable into your meal. We let the microwave do half of the work—it wilts the leaves in just a few minutes and with little effort. If you like,

Grape Tomato Salad with Parsley and Dill

With any garden-fresh salad that stars minimal ingredients, such as summer tomatoes, light techniques make a big difference.

By Julia RackowOctober 15, 2019

Spaghetti with Garlic, Olive Oil and Chilies

Chilis, garlic, olive oil, and Parm give pasta aglio, olio e peperoncino an easy dose of big flavor.

By Phoebe MaglathlinOctober 15, 2019

Sweet Soy Sauce (Kecap Manis)

By Diane UngerOctober 15, 2019

Butter, Garlic and Anchovy Sauce

This sauce is a heady mixture of butter, olive oil, lightly toasted garlic and umami-rich anchovies. Bay and rosemary offer herbals notes and lemon juice adds brightness to balance the deep, rich flavors.

Smashed Potatoes with Soft-Cooked Eggs and Mint (Yeralma Yumurta)

Yeralma yumurta, which translates simply as potato egg from the Azerbaijani language, is a popular street food in Tabriz, in northwestern Iran. Smashed potatoes and eggs are spread onto flatbread, which is rolled up for easy eating. For our version—in

By Phoebe MaglathlinOctober 15, 2019

Pan-Seared Salmon with Red Chili-Walnut Sauce

Heating a skillet over medium-high, then lowering the temperature once the salmon is in the pan ensures a nice sear without the risk of scorching, And finishing the cooking off heat, using just the pan's residual heat, ensures the fish stays moist and

By Courtney HillOctober 15, 2019

Ginger-Chili Dipping Sauce

By Diane UngerOctober 15, 2019

Creamy Polenta with Savory Sauces

Polenta, a cornmeal porridge, can be a disappointment in the U.S., often weighed down with cheese and fat. Not to mention all that whisking. But in Italy we found a better way to make polenta with no cheese, no butter, and not much stirring. Coarse co

Miso Soup with Shiitake Mushrooms and Poached Eggs

The backbone of this simple vegetarian soup is a quick and easy broth made with nothing more than water, red miso, garlic and tomato paste. Fresh shiitake mushrooms, silken tofu and runny-yolked poached eggs add full flavor and satisfying richness. Yo

By Phoebe MaglathlinOctober 15, 2019

Cilantro, Scallion and Cucumber Salad (Lao Hu Cai)

This punchy salad with plenty of texture is our take on Chinese tiger salad (lao hu cai), a popular dish from the northern part of the country. Instead of the customary raw onion, we use scallions and grated garlic and soften their harsh flavors by st

By Julia RackowOctober 15, 2019

Indian-Spiced Potatoes and Peas with Chilies and Ginger

This boldly flavored dish is a hybrid of two Indian classics: aloo matar (a tomatoey potato and pea curry) and the potato filling used in samosas. Microwaving the potato chunks simplifies and speeds up the cooking, while finishing them in a skillet en

By Courtney HillOctober 15, 2019

Herbed Omelet with Tomatoes and Blue Cheese

Sautéed shallots and tangy-sweet grape tomatoes fill this flavorful omelet, along with a scattering of rich, creamy blue cheese. If blue cheese is too funky for your taste, substitute an equal amount of feta cheese.

Korean Spicy Chilled Noodles (Bibim Guksu)

This classic Korean dish is a pasta salad of sorts, with bold contrasting flavors and textures. Somen is the Japanese name for the type of dried wheat noodle to use here; in Korean they are called somyeon. The noodles are slender and creamy white; loo

By Diane UngerOctober 15, 2019

Pan-Seared Halibut with Spicy Mint-Lemon Sauce

This simple technique for cooking fish starts by searing the fillets, then flips them and lets them finish cooking off the burner in the pan's residual heat. Lean, mild-tasting halibut is a blank canvas for a sauce inspired by Georgian green adjika, a

By Courtney HillOctober 15, 2019

Fennel-Rosemary Pan-Roasted Pork Tenderloins

Think of this dish as a weeknight version of Italian slow-roasted porchetta. Fennel seeds and herbs are ideal seasonings for the mild, subtly sweet flavor of pork tenderloin. Serve crusty bread or mashed potatoes alongside for soaking up the sauce.

Parsley and Arugula Salad with Lemon and Sesame

Parsley is the primary leafy green in this salad; a handful of baby arugula adds a pepperiness that rounds out the herbal, grassy notes, while scallions offer pungency. Serve the salad right away, as the acidity of the lemon juice will quickly wilt th

By Julia RackowOctober 15, 2019

Peruvian Chicken, Rice and Cilantro Soup (Aguadito de Pollo)

This emerald green chicken and rice soup gets its vibrant broth from a bunch of herbaceous cilantro and sweet pops of peas.

By Courtney HillOctober 15, 2019

Zucchini and Goat Cheese Omelet

In this simple omelet, lightly caramelized shallots and tender sautéed zucchini pair nicely with creamy, tangy fresh goat cheese. Rather than sprinkle crumbled goat cheese into the omelet, we mix it into the still-hot shallot-zucchini sauté so the che

South Indian Sautéed Spinach

This simple spinach sauté, inspired by a dish called palakura vepudu, is quick to make and has a wonderfully rich aroma and flavor. The secret is infusing the dish with a tarka—spices toasted in butter to bloom their flavors and fragrances. We use cum

By Courtney HillOctober 15, 2019

Mexican Shrimp in Garlic Sauce (Camarones al Mojo de Ajo)

A massive amount of garlic and bright cut of lime build the sauce for this Mexican shrimp dish, camarones al mojo de ajo.

By Julia RackowOctober 15, 2019

Bitter Greens and Orange Salad with Walnuts and Goat Cheese

This salad is full of bold flavors, a mixture of bitter, sweet, briny and creamy. Navel oranges do well here, but colorful Cara Cara or blood oranges are great if they are in season. As for greens, use a combination of sturdy varieties so the leaves c

By Courtney HillOctober 15, 2019

Peperoncini and Cheese Pizzas with Garlic-Herb Oil

Shrimp and Lemony Ricotta Pizzas with Baby Arugula

Caraway-Dill Pan-Roasted Pork Tenderloins

For these pork tenderloins, we looked to the flavors of Eastern Europe. Crushing the caraway seeds releases their essential oils for bigger, bolder flavor. Use a mortar and pestle or the back of a heavy pan to break them up, or pulse them a few times

Pizzas with Pancetta, Fig Jam and Blue Cheese

Make pizza night feel luxurious with fig jam, pancetta, and blue cheese.

Turkish-Style Chicken Kebabs (Tavuk Şiş)

Smoky, charred chicken is expertly balanced with sweet flavors like mint and honey in our version of Turkish chicken kebabs.

Omelet with Mushrooms, Mustard and Gruyere

Earthy cremini mushrooms, sautéed until lightly browned, are brightened with white wine and mustard. Gruyère cheese and fresh chives pair perfectly with the creminis, adding gooey richness and savory allium notes. A simple vinaigrette-dressed salad an

Spanish Chorizo, Ham and White Bean Stew

This is a quick-and-easy version of the Spanish tapa known as fabada asturiana, a hearty stew of dried beans, sausage and other smoky, porky ingredients. We pared back on the meats, using only chorizo and ham, both of which lend deep flavor to the bro

By Courtney HillOctober 15, 2019

Spicy Potatoes with Peanuts and Scallions

This dish was inspired by stir-fried potatoes from the Yunnan province in southern China. For a touch of tongue-tingling spice, we season them with Sichuan peppercorns. To grind the peppercorns, use an electric spice grinder, shaking it as needed if t

By Diane UngerOctober 15, 2019

Butternut Squash and Feta Toasted Pearl Couscous

We toast pearl couscous to bring out its nutty, wheaty flavor, then combine it with subtly sweet butternut squash and earthy chickpeas. A sprinkling of crumbled feta cheese adds sharp, salty notes that complement the other flavors in this hearty one-p

By Julia RackowOctober 15, 2019

Pan-Seared Steaks with Sherry and Caper Vinaigrette

Just-off-the-skillet steaks absorb the high-impact flavors of a bold vinaigrette, with umami-rich Worcestershire sauce cut with sherry vinegar, plus briny capers and anchovies to heighten all the other flavors.

By Diane UngerOctober 15, 2019

Spicy Korean-Style Fish Stew

Korean maeuntang usually is made with anchovy stock, chrysanthemum greens and a whole fish that's been cut into pieces. And it's typically brought to the table simmering in a wide, shallow pot. Our simplified version uses store-bought broth, baby spin

Chicken en Cocotte with Mushrooms, Leeks and Chives

“I don’t really love mushrooms...but the mushroom-leek sauce is just amazing,” one reader wrote in about our toss-in-the pot chicken with mushrooms and leeks.

By Diane UngerOctober 15, 2019

Avocado and Arugula Salad with Smoked Almonds

Smoked almonds and silky avocados meet in this salad inspired by a recipe in “The Basque Book” by Alex Raij and Eder Montero. The almonds add texture and two varieties of smoked paprika bring woodsy notes and just the right amount of heat. Once assemb

By Phoebe MaglathlinOctober 15, 2019

Chinese Beef Stew with Chickpeas and Star Anise

This hearty, aromatic stew is our adaptation of a recipe from “Hot Sour Salty Sweet” by cookbook authors Jeffrey Alford and Naomi Duguid, who explain that the dish comes from the Hui people of Yunnan province in western China. We use beef shanks in ou

By Courtney HillOctober 15, 2019

Southeast Asian-Style Mushroom Omelet

Made with a generous amount of mushrooms and seasoned with both soy sauce and fish sauce, this frittata-like omelet is so full of rich umami flavor you'll find it hard to believe it's meatless. Serve the omelet hot or at room temperature, with steamed

Mexican Wedding Stew with Pork (Asado de Bodas)

This is our version of the traditional chili-rich Mexican stew prepared for special occasions. The ingredients vary by region, but to keep things simple we opted to use widely available ancho and guajillo chilies and cocoa powder instead of Mexican ch

By Diane UngerOctober 15, 2019

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà)

This refreshing salad is a symphony of tastes, colors and textures. Fish sauce, known as nuoc mam in Vietnam, gives the dressing savory, umami-rich underpinnings, while lime juice, sugar and garlic punch up the flavors. The jalapeños add moderate spic

By Julia RackowOctober 15, 2019

Kidney Bean Salad with Spiced Vinaigrette and Herbs

Georgian kidney bean salad is spiced and herbal, a fresh take on American three-bean salad. Toasted walnuts add crunch that contrasts the starchy creaminess of the beans. For convenience, we use canned kidney beans, but to ensure they're seasoned thro

By Phoebe MaglathlinOctober 15, 2019

Chicken en Cocotte with Fennel, Tomatoes and Harissa

North African chicken tagine inspired this version of chicken en cocotte. The sweetness of onion and fennel are balanced by the spiciness of harissa and the tanginess of tomatoes and white wine. If you like, offer additional harissa at the table for e

By Diane UngerOctober 15, 2019

Malaysian-Style Noodles with Pork and Mushrooms

This is our take on Malaysian hakka mee, a simple but flavorful umami-filled dish of noodles topped with ground pork and minced mushrooms. To balance the deep, rich notes of the sauce, we make quick-pickled jalapeño chilies, which add heat to cut thro

By Julia RackowOctober 15, 2019

Cumin Beef with Rice and Pine Nuts (Hashweh)

In the cooking of the Levant, hashweh is a spiced meat and rice dish that's often used as a stuffing. But the richly fragrant mixture, suffused with butter and studded with toasted nuts, also makes a delicious side dish and is hearty enough to serve a

By Courtney HillOctober 15, 2019

Brazilian Fish Stew (Moqueca)

Coconut oil reinforces the flavor of the coconut milk, and we give the broth some color with sweet paprika.

By Laura RussellOctober 15, 2019

Portuguese-Style Rice with Kale and Plum Tomatoes

A staple on the Portuguese table, arroz de grelos customarily is made with spicy turnip greens (grelos), but in our version, we opted to use easier-to-find lacinato kale. Bunches of kale vary in size, so to make sure you purchase enough for this recip

By Julia RackowOctober 15, 2019

Black-Eyed Pea Fritters

In West Africa, cooks turn black-eyed peas into accara, crisp fritters reminiscent of falafel, and are often served with an assertively spiced dipping sauce that contrasts nicely with the earthy legumes. It's essential to use dried peas here, not cann

By Diane UngerOctober 15, 2019

Spanish Tortilla with Roasted Red Peppers

In Spain, a tortilla is a thick, hearty, frittata-like omelet made with potatoes, onions and plenty of olive oil. We whisk a little smoked paprika into the eggs, and also add some roasted red peppers for pops of color. If you prefer to stick with the

Tomato-Curry Dipping Sauce

By Diane UngerOctober 15, 2019

Iraqi Spice-Crusted Grilled Chicken

To shorten the very long list of spices that make up the aromatic rub for traditional Iraqi grilled chicken, we reached for both curry powder and garam masala. These two Indian seasoning blends add up to about a dozen different spices at play in this

Chicken en Cocotte with Apricots, Saffron and Tarragon

Tender and mild chicken gets a big savory-sweet flavor boost when accompanied by dried apricots and silky braised shallots. Saffron threads give the sauce a golden hue and a slightly minerally, subtly floral flavor and aroma.Serve the chicken with cou

By Diane UngerOctober 15, 2019

Spaghetti with Cilantro Yogurt

For this creamy pasta that’s rich yet not cloying, we took our lead from the Middle Eastern technique of using yogurt as the base for a no-cook pasta sauce. We add a generous amount of cilantro for freshness and color, toasted nuts for depth of flavor

Steamed Fish with Shiitake Mushrooms

Lean white fish is mild in flavor, so before steaming the fillets we season it boldly with garlic, ginger, oyster sauce and fiery-sweet Sriracha. For a little spice, drizzle the plated fish fillets with a little chili oil before sprinkling with the sc

Spicy Coconut Relish

This condiment, a riff on the Sri Lankan coconut relish called pol sambol, is a great accompaniment to curries of almost any kind. Wide-flake coconut works best here; shredded coconut does not break down properly.

By Diane UngerOctober 15, 2019

Vietnamese Rice Soup with Chicken (Cháo Gà)

Seasoned with modest amounts of garlic, ginger and fish sauce, our version of the Vietnamese soup cháo is built from simple, clean yet wholly satisfying flavors.

By Julia RackowOctober 15, 2019

Thai Stir-Fried Glass Noodles with Carrots and Roasted Peanuts (Pad Woon Sen)

Cellophane noodles—also called glass noodles, bean thread or sai fun (in Thai they're known as woon sen)—are made from the starch of mung beans. Dried, the noodles are thin, wiry and white, but they plump and turn translucent after cooking. To prepare

Spicy Beef Salad with Mint and Cilantro (Larb Neua)

“My favorite Milk Street recipe so far,” more than one reader tells us of this spicy, tangy beef bowl. OR This spicy beef bowl with mint and cilantro is our version of Thai minced beef salad (larb neua), but it makes a crave-able quick dinner.

By Courtney HillOctober 15, 2019

Fennel-Brown Sugar Pork Ribs (Rosticciana)

In Tuscany, rosticciana is cooked on a grill and served with other meats, such and steak and sausage. We chose to focus on just the ribs and brought the recipe indoors so we could use the oven to create just the right dry, yet moist environment for yi

Meatballs in Chipotle Sauce (Albondigas Enchipotladas)

These Mexican meatballs are served in a tomato sauce laced with spicy, smoky chipotle chilies. Canned fire-roasted tomatoes are an easy way to give the sauce flavor that accentuates the smokiness of the chipotles. Instead of browning the meatballs on

By Courtney HillOctober 15, 2019

Curry-Coconut Pot Roast

This recipe was inspired by smore, a Sri Lankan braised beef that combines South Asian flavorings with the culinary influence of the Dutch who colonized the country in the 17th century. If your chuck roast is already tied, remove the twine so you can

By Diane UngerOctober 15, 2019

Stir-Fried Green Beans with Pork and Oyster Sauce

A combination of steaming and stir-frying yields tender-crisp green beans. You'll need a nonstick skillet with a tight-fitting lid for this recipe; the lid traps the steam that cooks the beans. Serve as a side dish or light main course with steamed ja

By Diane UngerOctober 15, 2019

Steamed Mussels with Harissa and Herbs

Steamed mussels make a flavorful dinner that can be on the table with little prep and in well under an hour. We cook them with earthy, spicy harissa balanced with a bit of honey, then finish them with a generous amount of herbs for bright, fresh flavo

By Courtney HillOctober 15, 2019

Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad

Adding coarsely ground spices—such as this dukkah spice blend—to the breading for pan-fried cutlets is an easy way to boost the flavor of chicken breasts. A tangy shredded carrot salad studded with cashews and sesame seeds is a savory-sweet counterpoi

By Julia RackowOctober 15, 2019

Grilled Shrimp Satay

There are myriad versions of Southeast Asian satay, or grilled skewers of seasoned meats or seafood. This is our simplified version of Singapore-style shrimp satay. A fragrant blend of cashews and coconut milk gives the shrimp richness and cloaks them

By Courtney HillOctober 15, 2019

Green Rice (Arroz Verde)

This Mexican-style green rice gets its color and herbaceousness from a puree of cilantro and scallions. We also include pickled jalapeños for a dose of acidity plus a little heat. Some of the puree is cooked into the rice, which mellows it while cooki

By Courtney HillOctober 15, 2019

Japanese Ginger Pork (Shogayaki)

Shoga means “ginger” in Japanese, and yaki translates as “grilled,” though the term is sometimes applied to foods that are fried or griddled. In the popular dish known as shogayaki, thinly sliced pork is cooked with a lightly sweetened, very gingery s

By Courtney HillOctober 15, 2019

Stir-Fried Cauliflower with Chilies and Scallions

Pancetta and sherry stand in for pork belly and Shaoxing in this low-effort, 25-minute cauliflower stir-fry.

Chopped Kale Salad with Cilantro and Walnuts

This hearty chopped salad is inspired by the Georgian dish ispanakhis pkhali, which is made with spinach. It sometimes is so finely chopped that it is almost a dip or condiment, but we prefer the versions that maintain the different textures and crunc

By Julia RackowOctober 15, 2019

Indonesian Stir-Fried Noodles with Red Pepper (Mee Goreng)

Mee goreng (literally, “fried noodles”) is savory, slightly sweet Indonesian dish in which the noodles retain a satisfying chew that contrasts the crunch of stir-fried vegetables. Many noodle dishes are soggy with sauce, but in this dish they absorb t

Fried Rice with Edamame and Ham

Using freshly cooked rice to make fried rice often results in a soggy, gluey dish. That's why traditional recipes typically call for cooked rice that has been chilled. The chilling changes the starches in the rice, yielding a light, separate-grained f

By Julia RackowOctober 15, 2019

Paprika-Garlic Beef and Pork Patties

These hand-formed sausages, called cevapi or ćevapčići, traditionally are grilled, but roasting in a 500°F oven is a great year-round cooking method. We use a combination of ground beef and pork, as well as some baking soda, as is customary in cevapi

Thai Stir-Fried Beef with Basil (Pad Krapow Neua)

Purists say Thai basil is a must for this dish, but we found that sweeter, slightly more subdued Italian basil yields a perfectly delicious stir-fry. For the fullest herbal flavor and fragrance, we use both chopped basil (mixed with the cooked steak)

By Phoebe MaglathlinOctober 15, 2019

Tonkatsu Sauce

This versatile dipping sauce is the classic accompaniment to fried chicken or pork cutlets, but is also great blended with mayonnaise to make a sandwich spread.

By Julia RackowOctober 15, 2019

Beef, Orange and Olive Stew (Boeuf à la Gardiane)

Our version of this hearty stew from Camargue, in the south of France, uses chuck roast, a well-marbled cut. It gets robust flavor from Provençal ingredients—red wine, olives, anchovies and garlic. Orange is traditional, too; it lends the braise a bal

Campanelle Pasta with Sweet Corn, Tomatoes and Basil

This summery campanelle utilizes sweet corn two ways to infuse the noodles with creamy, grassy sweetness.

By Courtney HillOctober 15, 2019

Japanese-Style Chicken Cutlets with Cabbage Slaw and Tonkatsu Sauce

Pan-frying makes quick work of Japan's panko-breaded chicken cutlets. Golden and juicy, they’re served with a tangy-sweet tonkatsu sauce.

By Julia RackowOctober 15, 2019

Sweet-and-Sour Swordfish

Based on Italian agrodolce, or the pairing of sweet and sour, the sugar and vinegar-seasoned red onions in this dish add punch to mild and meaty swordfish. We also borrowed from Spanish escabeche and marinate the fish after cooking so the steaks reall

By Julia RackowOctober 15, 2019

Lentils with Swiss Chard and Pomegranate Molasses

This hearty vegetarian dish combines quick cooking brown lentils and silky, sweet caramelized onion. The earthy, deep flavors are brightened with lemon juice and tangy-sweet pomegranate molasses, while Swiss chard lends minerally notes and cilantro br

By Julia RackowOctober 15, 2019

Hot-and-Sour Curried Chickpeas

Khatte chole, a popular Indian street food, was our starting point for this quick-and-easy vegetarian curry. Amchoor, or dried green mango powder, usually supplies the dish's characteristic tartness, but instead we steep chopped onion and jalapeño in

By Julie RackowOctober 15, 2019

Chicken and Cremini Mushroom Traybake with Roasted Red Pepper Sauce

Savory roasted mushrooms and a subtly sweet scallion-accented pan sauce are delicious accompaniments to crisp-skinned chicken seasoned with ground fennel, granulated garlic and dried oregano. If you can’t find ground fennel seed at the supermarket, gr

By Phoebe MaglathlinOctober 14, 2019

Chicken Traybake with Roasted Poblano and Tomato Salsa

In Oaxaca, in southeastern Mexico, salsas start with charring chilies, tomatoes, onions and garlic on a steel or clay comal (a flat griddle used to make tortillas) to soften and deepen their flavors. We adapt that concept in this traybake, roasting ch

By Phoebe MaglathlinOctober 12, 2019

Roman Braised Beef with Tomato and Cloves

For this hearty Italian braise—garofolato di manzo alla romana—beef typically is cooked as a large roast, similar to a pot roast. We prefer cutting a chuck roast into chunks and simmering the meat as a stew. This ensures that the pieces are succulent

By Courtney HillOctober 7, 2019

Fennel, Tomato and Parsley Salad

By Courtney HillOctober 7, 2019

Suya-Spiced Pan-Roasted Pork Tenderloins

This recipe was inspired by Nigerian beef suya, or beef skewers seasoned with chili and peanuts. The pan sauce has a simple base, but gets lots of character from the lime juice and chopped peanuts that are stirred in at the end. Warmed flatbread or st