Chicken and Potato Traybake with Garlic, Lemon and Parsley

For this easy, one-pan meal, we took a cue from chicken Vesuvio, an Italian-American classic that combines chicken and potatoes with lots of garlic, lemon and oregano. The dish typically is a saucy stovetop braise, but we’ve turned it into a traybake

By Laura RussellNovember 14, 2022

Toasted Orzo with Shrimp and Mussels

We learned this dish, called kritharoto, in Thessaloniki, at Tiffany’s x 1905, a restaurant serving modern Greek fare. There, chef Theodoris Pastourmatzis used four varieties of seafood, along with cognac and three different alliums. Our version is st

By Rose HattabaughSeptember 2, 2025

Sweet Potato Brown Rice with Soy and Scallions

Goguma-bap is a traditional Korean dish of sweet potatoes (goguma) and cooked rice (bap). Our take has a pure sweet potato flavor accented by chewy short-grain rice; we prefer the nuttiness of brown short-grain rice for added complexity. The sweet pot

By Courtney HillDecember 7, 2021

Rigatoni with Swiss Chard, White Beans and Rosemary

The deep-green leaves of Swiss chard have a flavor similar to spinach, while the crisp stems have a sweet earthiness that’s not unlike beets (the two vegetables are, in fact, related). We use both parts in this hearty one-pot pasta and bean dish, saut

By Rose HattabaughDecember 3, 2021

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

Parmesan-Roasted Butternut Squash

Inspired by classic Italian pasta with pumpkin, this recipe pairs the earthy sweetness of butternut squash with warm nutmeg, woodsy herbs and salty-savory Parmesan. The cheese is sprinkled on midway through roasting so it browns and crisps in the oven

By Rose HattabaughOctober 17, 2023

Basque Leek and Potato Soup

This rustic soup, called porrusalda, takes a few humble ingredients and transforms them into a light but satisfying vegetarian meal. Leeks’ many layers tend to trap dirt and sand, so make sure to thoroughly rinse the sliced leeks, then drain them well

Sri Lankan Chicken and Coconut Curry (Kukul Mas Maluwa)

Kukul mas maluwa is a Sri Lankan chicken curry that derives richness from coconut along with a spice mix that’s roasted to enhance its earthiness and complexity. Home cooks Mohara Dole and the mother-daughter team of K.S. Luxmi and Shasikala Samuel sh

By Courtney HillMarch 28, 2025

Miso Butter Salmon and Vegetable Packets

There are numerous approaches to making chan chan yaki, a Japanese dish of salmon and vegetables flavored with miso and butter. The dish originates in Hokkaido, but we learned the version that inspired this recipe at Kermis, a stamp-sized restaurant i

By Rose HattabaughSeptember 5, 2025

Butter-Braised Mashed Potatoes

The trouble with most mashed potatoes? They taste more of milk or cream than potatoes. And they often end up gluey. So this recipe skips the liquid dairy and instead simmers russets in a minimal amount of water that is cooked off, not drained. This en

By Milk StreetSeptember 5, 2025

Tuscan Chickpea and Pasta Soup (Striscia coi Ceci)

Gabriele Borgianni, chef/owner at Trattoria Bel Mi’ Colle in Colle Val d'Elsa, Italy, showed us how to cook the Tuscan chickpea and pasta soup called striscia coi ceci, which translates as “strips with chickpeas.” He prefers the taste and texture crea

By Hisham Ali HassanFebruary 26, 2025

Fennel, Pear and Radicchio Salad with Walnuts and Pecorino

Key to this salad’s appeal is its play of contrasting flavors and textures. For that reason, the pear should be juicy and tender, yet still a bit firm. We like Bosc pears, but any variety would work, even crisp, apple-like Asian pears (which are large

By Courtney HillSeptember 23, 2021

Green Beans with Garlic-Herb Yogurt

For this simple, fresh take on green beans, we steam them in water with a few tablespoons of butter, then the lid comes off the pot so the water can evaporate, leaving the beans tender and lightly slicked with flavorful fat. The garlic-herb yogurt, sp

Reverse-Seared Pork Loin with Roasted Shallots and Pears

We’re flipping the script on searing. Boneless pork loin is notorious for turning out dry, tough and tasteless. Our solution is to reverse the order of operations. Instead of searing the meat at the start, we roast it low and slow for most of the cook

By Milk StreetMarch 27, 2025

Vietnamese Shrimp Salad (Gỏi Tôm)

Vietnamese gỏi tôm lands somewhere between a salad and slaw studded with shrimp. You can either purchase cooked shrimp at the supermarket seafood counter or poach your own. For the latter, in a large saucepan, bring 2 quarts water and ½ teaspoon koshe

By Hisham Ali HassanJuly 8, 2025