Coconut Curried Chickpeas and Potatoes

London-based food writer Meera Sodha introduced us to this weeknight-friendly curry from her most recent book, “Dinner.” The dish is vegetarian, and is immensely satisfying because of the hearty textures and bold flavors. Sambal oelek is an Indonesian

By Courtney HillNovember 14, 2025

Chipotle and Tomatillo Salsa

This moderately spicy salsa gets smokiness from chipotle chilies and tanginess from tomatillos. We char the fresh ingredients under the broiler to soften their textures and flavors, while also developing roasted notes. We developed this salsa as an ac

By Lawman JohnsonFebruary 24, 2026

Turkish Beef and Pistachio Kebabs (Fıstıklı Kebab)

Among the innumerable variety of kebabs we sampled in southern Türkiye, our favorite was fıstıklı kebabs, or “pistachio kebabs.” The nuts, which are mixed into the ground meat, add a subtle sweetness and satisfying texture, while minimal spicing allow

By Hisham Ali HassanFebruary 24, 2026

Stir-Fried Pork with Snow Peas and Shiitake Mushrooms

This stir-fry is weeknight-easy, but the combination ground pork, snow peas and shiitake mushrooms is a fantastic mixture of flavors and textures. The seasonings are basic—you probably already have the ingredients in your pantry or refrigerator—but th

By Rose HattabaughFebruary 23, 2026

Tacos Árabes

Tacos Árabes, from the state of Puebla in central Mexico, originate with Lebanese and Syrian immigrants who began arriving in the country during the late 19th century. A precursor to better-known tacos al pastor, tacos árabes fold sliced spit-roasted

By Lawman JohnsonFebruary 24, 2026

Braised Chicken with Apples and Cream (Poulet Vallée d’Auge)

In Paris, the restaurant Le Mouton Blanc puts the spotlight on the cuisine from Normandy. During a recent visit, we learned to make poulet Vallée d’Auge, a rustic braise that marries chicken with apples, Calvados, hard cider and cream, ingredients for

By Courtney HillFebruary 24, 2026

Tahini Banana Bread

Earthy, nutty tahini is as at home in cookies, brownies and cakes as it is in savory hummus. Here, it replaces some of the butter in banana bread, lending the crumb an especially plush, tender texture. Banana slices, arranged on the batter, followed b

By Lawman JohnsonNovember 14, 2025

Italian Bean, Barley and Vegetable Soup

This wintry soup is loosely based on the zuppa d’orzo e fagioli that we learned from chef Guido Severin at Trattoria Toni de Spin in Treviso, Italy. We use two different kinds of canned beans. Cannellini beans, pureed with the canning liquid and some

By Rose HattabaughNovember 14, 2025

Crisp-Skinned Chicken Thighs with 1-1-1 Sauce

In Japan, we learned a 1-1-1 formula for making tare (pronounced tah-reh), the salty-sweet soy-centric sauce used to season dishes of all sorts, from grilled foods to soup broths. With a base of equal parts shoyu (soy sauce), sake and mirin, ingredien

By Courtney HillOctober 27, 2025

French Lentil Salad with Bacon

Chef Loïc Lobet at Le Bon Georges, a bistro in Paris’ 9th arrondissement, showed us his version of the classic French lentil salad. When simmering the lentils, he included finely chopped aromatics along with bacon fat, which provided richness in the f

By Hisham Ali HassanFebruary 24, 2026

Olive Oil–Poached Broccoli with Garlic and Lemon

This technique is not actually oil poaching, but it’s close. Broccoli is cooked in a generous amount of extra-virgin olive oil—½ cup to be precise—produces stalks that are supple and tender, with a depth of flavor and richness you can’t get with steam

By Rose HattabaughFebruary 24, 2026

Quick Paratha

In London, cookbook author Meera Sodha taught us her brilliant shortcut for making paratha, a type of unleavened South Asian flatbread. She cuts store-bought frozen puff pastry into portions, works each portion into a ball, then rolls them out into ro

By Courtney HillNovember 14, 2025

Creamy Pinto Bean and Tomato Soup

According to Mexican food authority Diana Kennedy, there are two types of sopa Tarasca, or Tarascan soup, from the state of Michoacán in central Mexico. One is tortilla-based, the other a bean puree. The latter inspired this satisfying pantry-centric

By Rose HattabaughNovember 11, 2022

Coconut Rice with Lemon Grass and Cashews

This dish gets a double dose of coconut: The rice is cooked in coconut water, then garnished with toasted shredded coconut. We use coconut water, not coconut milk, to cook rice because it’s lighter and brighter and won’t leave the grains heavy and sog

By Courtney HillOctober 17, 2023

Creamy Potato and Artichoke Pasta

In Veneto, chef Matteo Albani prepared us a contradiction of a pasta dish. It was lush and creamy, yet entirely free of dairy. His secret, we learned, was the humble potato. He boiled it, then pureed it and its starchy cooking water before using it to

By Hisham Ali HassanFebruary 26, 2025