Sweet, Succulent and Savory: Cantonese Char Siu

Hong Kong’s signature barbecued pork is defined by its lacquered finish

By J.M. HirschJune 25, 2025

Calabrian Bread Salad

Panzanella is the simplest of recipes but the bread is everything

By Christopher KimballJune 25, 2025

Brazilian Comfort is a Bowl of Chicken and Rice

In São Paulo, turmeric transforms chicken and rice

By J.M. HirschJune 25, 2025

In Jakarta, Soup Is the Secret to the Best Sate

Indonesian sate borrows flavor from a lemon grass-coconut soup

By J.M. HirschJune 25, 2025

Chilaquiles Parranderos

Chilaquiles may be popular “morning after party” fare, but we were searching for a recipe that avoids soggy chips and dull flavors

By Christopher KimballJune 25, 2025

In Georgian Salads, the Nuts Make the Dressing

Crushed garlic and walnuts create a bold, rustic seasoning for a simple salad

By J.M. HirschJune 25, 2025

An Italian Marriage of Shellfish and Shell Pasta

From Ancona, a tale of white wine, garlic and spoons

By J.M. HirschJune 25, 2025

A Pudding by Any Other Name

Bakewell Tart is unrelated to Bakewell Pudding but both may have been appropriated by a town in Derbyshire, England

By Christopher KimballJune 25, 2025

Tuscan-Style Shrimp with White Beans

With its miles of coastline and reputation as the home of mangiafagioli—or bean eaters—it’s no surprise that shrimp and white beans are a classic pairing in the cuisine of Tuscany, Italy. In this quick, easy recipe, the two are the stars, but with so

Iraqi-Inspired Broiled Salmon with Tomatoes and Onion

This recipe was inspired by the Iraqi dish known as masgouf—fish grilled over an open fire and smothered with cooked onions and tomatoes. We cook salmon fillets under the broiler, so you don’t need to fire up the grill and the dish comes together easi

Oven-Baked Tortilla Chips

Shanghai-Style Fried Noodles

The noodles in Shanghai fried noodles, or cu chao mian, are thick, chewy and wheaty, and they give the simply seasoned stir-fry much of its appeal. Japanese udon is similar in appearance and texture, and since it’s easier to find in dried form in supe

Stir-Fried Beef and Tomatoes

This stir-fry of beef with tomatoes, known as “beef tomato,” is a popular dish in Hawaii. It actually has Cantonese origins and was brought to the islands by immigrants. In our six-ingredient version, then we cook them briefly along with aromatic ging

Maple and Soy–Glazed Chicken Skewers

For these savory-sweet chicken skewers loosely based on Japanese yakitori, we layer on the flavors—first as a quick marinade for the chicken, then as a basting sauce and finally as a finishing sauce. The final coating helps the sesame seeds or scallio

Shell Pasta with Shellfish and Tomatoes

Known as ditaloni alla marinari al cucchiaio at chef Corrado Biló’s restaurant Trattoria la Moretta in the Italian coastal city of Ancona, the dish translates quite simply as “seafood ditaloni with a spoon.” Biló told us his inspiration was a pasta di

Grilled Corn with Miso Butter and Sesame Salt

We balance the toasty sweetness of grilled corn with the creamy-salty richness of butter, miso, sesame and salt. To keep the cooking simple, we borrow cookbook author J. Kenji Lopez-Alt’s clever idea of using a disposable aluminum pan to contain the e

Blueberry Bakewell Tart

Bakewell tart, a British sweet from the 19th-century, features a buttery pastry shell filled with raspberry jam, then frangipane, a creamy blend of almonds, flour, butter, egg and sugar. Baking sets the frangipane into a rich, sliceable custardy-cakey

Indonesian Beef and Sweet Soy Sate

Sate street food stalls are ubiquitous in Jakarta. We particularly loved the beef sate manis at Soto Tangkar Kerajinan 46, where cooks use the same sweet-and-savory seasoning paste to flavor their sate and their soup. A blender does most of the work i

Chipotle and Tomato Braised Pork (Tinga Poblana)

From the Mexican state of Puebla, tinga is a stewy mix of shredded meat and a smoky, spicy, chipotle chili–spiked tomato sauce. Our streamlined Instant Pot version calls for both pork and chorizo sausage, the classic tinga combo. Be sure to trim exces

Brazilian Chicken and Rice (Galinhada)

There are countless ways to make galinhada, or Brazilian chicken and rice. Our version is inspired by the galinhada taught to us by Paola Stephan, a home cook in São Paulo. The fond that forms on the bottom of the pot at the start of cooking is key fo

Georgian Tomato and Cucumber Salad with Walnuts

In Georgia (the country, not the state), walnuts aren’t in salad dressing, they are the salad dressing. Crushed and tossed with tomatoes and cucumbers, the nuts create a creamy-savory dressing that adds as much texture as flavor. We learned this versi

Calabrian Panzanella with Olives and Capers

In Calabria, Giancarlo Suriano, founder of Surianolii, a purveyor of Calabrian ingredients, showed us his version of panzanella. He used freselle, a thin, crunchy twice-baked southern Italian bread. In its place, we toast country-style sourdough bread

Arugula and Fennel Salad with Lemon-Anchovy Vinaigrette

The dressing for this salad consists of only garlic, anchovies, lemon and olive oil, but with such high-impact ingredients, the flavors are bold and satisfying, and a great match for assertive greens such as arugula and radicchio. Parmesan and toasted

German Streusel Cake with Cherries

Classic German Streuselkuchen is a fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery streusel. We’ve added a layer of fresh (or frozen) cherries to the mix. We found that a slow, cold rise resulted in a crumb that’s especiall

Chilaquiles with Salsa Roja and Chorizo

Basic chilaquiles consists of thick, crisp tortilla chips coated with a green or red salsa, and garnished with crumbly Mexican cheese, chopped onion and crema. Chilaquiles parranderos is a deluxe version—parrandero translates as “partygoer”—with more

Calabrian-Style Tomato and Sweet Pepper Sauce with Pasta

This recipe was inspired by a stewy mélange of cherry tomatoes, garlic, sweet-spicy peppers and extra-virgin olive oil that was served with flatbread at Ristorante Barbieri in Calabria. To make a sauce for pasta, we combine mini sweet peppers (usually

Cantonese Barbecued Pork (Char Siu)

In Hong Kong, our favorite iterations of char siu, or savory-sweet Cantonese barbecued pork, were from Sun Kwai Heung BBQ Food and Hoi Kee Roast Meat. To make char siu, fat-rich pork is cut into long strips, seasoned sometimes with a rub but more comm

Char Siu Fried Rice

Char siu, or Cantonese barbecued pork, makes excellent fried rice. For our version, we add scallions, garlic and ginger, plus soy and oyster sauces, with a drizzle of sesame oil at the finish, but we otherwise keep things simple. For the lightest, flu

Grill-Roasted Sweet and Sour Peppers with Feta and Herbs

Persian sekanjabin, a sweet and sour syrup made with vinegar, mint and sugar or honey, inspired the dressing for these silky, smoky grill-roasted sweet peppers. (We also include instructions for roasting the peppers under a broiler; see below.) Toaste

Grilled Eggplant with Pomegranate Molasses and Herbs

Silky grilled eggplant paired with crisp fennel and chopped pistachios; it’s a recipe that’s all about contrasts. We pair sweet-sour flavors from pomegranate molasses and lemon juice with the smoky char of the eggplant and the freshness of parsley and

Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence

Sunny Mediterranean veggies, roasted chicken, and herbs—summer in a skillet.

Zucchini with Tomato, Pearl Couscous and Mint

In this dish, tender, silky slices of zucchini (and/or yellow summer squash) find a delicious partner in satisfyingly chewy pearl couscous coated with a mixture of well browned tomato paste and garlic. Caramelizing the paste enhances its umami and sav

Zucchini with Garlic and Olive Oil (Calabacines al Ajillo)

Spanish gambas al ajillo—shrimp cooked with generous amounts of garlic and olive oil—is a popular tapa, but the “al ajillo” technique isn’t strictly for shrimp. It can be employed with a number of different ingredients, including vegetables. Here we u