For Better Fresh Salmon, Consider Gravlax

Gravlax—a classic Nordic curing tradition—gets a weeknight makeover.

By Claire LowerJuly 1, 2026

Solving the Problem of Supermarket Tomatoes

Provençal tian is rooted in the centuries-old custom of slow-baking seasonal produce in communal village ovens.

By Claire LowerJuly 1, 2026

The Canvas Vegetable

A yogurt coating protects spices while helping to build a flavorful crust.

By Ari SmolinJuly 1, 2026

Creamed Corn is a Good Thing

No cream required: Fresh corn’s own milk and starch do the thickening.

By Chris KimballJuly 1, 2026

Let Yogurt Go to Work

A kebab lesson from Ahmet Kileci

By Ari Smolin & Michelle LockeJuly 1, 2026

Defeated in Battle: Triumphant in the Kitchen

A boldly seasoned chicken fit for an ancient Roman, or a modern American.

By Chris KimballJuly 1, 2026

Marinara, Three Ways

Butter and tomatoes: the perfect match, as declared by Marcella Hazan.

By Chris KimballJuly 1, 2026

Who Put Watermelon in My Salad?

Summer pairing: A fresh, vibrant salad inspired by Greece and Palestine.

By Chris KimballJuly 1, 2026

Karaage Is Not Just Fried Chicken

Hiromi Yuuki with her fried chicken—simple but exact in both ingredients and execution.

By Chris KimballJuly 1, 2026

High-Hat Biscuits

Roll, fold, repeat: All-American baking powder biscuits get impressive height inspired by Mexican bisquetes.

By Chris KimballJuly 1, 2026

Don’t Boil Your Flavor Away!

Cooking lentils gently and gradually adding liquid creates a savory broth.

By Claire LowerJuly 1, 2026

Frittata is Not Breakfast

Endlessly adaptable frittata works with almost anything you have on hand.

By Matthew CardJuly 1, 2026

These Meatballs Need Heat!

A cigar shape and bold cumin seasoning are signatures of soutzoukakia.

By Ari SmolinJuly 1, 2026

Can We Have Fun With Cake, For Once?

Mid-century whimsy worth reviving—yellow cake baked inside nutty, chocolate-flecked meringue.

By Allie Chanthorn ReinmannJuly 1, 2026

Yoko Dreams of Cucumber Salad

Inagaki thinks of “someone I really don’t like” when bashing cucumbers.

By Matthew CardJuly 1, 2026

Cheesecake or Flan?

Lourdes “Lulu” Rosas Rodríguez with the caramel that becomes the burnished, syrupy topping of classic Mexican flan.

By Chris KimballJuly 1, 2026

Asparagus Salad with Walnuts and Manchego

Asparagus is usually cooked in any number of ways, but it’s also delicious raw. Its flavor is sweet and grassy and its texture fresh and snappy. To prep the spears for this salad, we slice the spears no thicker than ¼ inch on the diagonal to shorten t

Parthian Chicken

“De Re Coquinaria,” also referred to as “Apicius,” is a collection of Roman recipes believed to have been compiled in the 5th century. Pullum parthican, or Parthian chicken, was delicious enough to document in ancient Rome and makes a fine dinner even

Turkish Chicken Kebabs (Tavuk Şiş Kebabı)

Our pursuit of the best Turkish kebabs took us to Karşıyakalı Dürümcü Recep Usta in Gaziantep, where chef and owner Ahmet Kileci grilled the finest tavuk şiş kebabı, or chicken kebabs, that we tasted during the trip. His yogurt marinade, spiked with s

Zucchini and Cherry Tomato Frittata with Feta and Herbs

A frittata is one of the simplest meals you can make, and one of the most variable. You can add just about any type of vegetable, but when using moisture-rich vegetables, such as the zucchini and tomatoes in this version, it’s key to precook them to s

2-1 High-Hat Buttermilk Biscuits

This recipe uses an easy-to-remember 1-2 formula—1 tablespoon sugar; 1 teaspoon each baking powder, baking soda and kosher salt; one stick of butter; 1 cup of buttermilk (though you may not need the entire amount); and 2 cups all-purpose flour. Do kee

Tandoori Cauliflower with Cashew-Cilantro Sauce

London-based cookbook author Meera Sodha taught us her tandoori cauliflower from her book “Dinner.” Inspired by classic tandoori chicken, she gave cauliflower “steaks” a yogurt treatment before cooking, which protects the spices in the seasoning mixtu

Bombídia-Style Greek Meatballs with Feta-Yogurt Sauce

Greek soutzoukakia are oblong or cigar-shaped meatballs spiked with cumin, garlic and other seasonings that are typically served in a tomatoey sauce. But Bombidia in Thessaloniki specializes in grilled soutzoukakia, with a creamy yogurt-feta sauce on

Mexican Cream Cheese Flan

This is nothing like the wobbly crème caramel you might be picturing. Mexican flan gets more sturdiness and richness from cream cheese—and comes together easily in a blender.

Dry-Brined Salmon with a Simple Herb Salad

Sugar, salt and 30 to 60 minutes are all that’s needed to vastly improve the texture and flavor of supermarket salmon. Here we apply a salt and sugar dry-brine to center-cut fillets to firm up the flesh, draw out excess moisture and add seasoning. Thi

Meringue Cradle Cake

If this cake sounds a little offbeat, that’s because it is. A billowy meringue “cradles” a yellow cake batter in the pan, and together they bake. The ingenious invention, called Meringue Cradle Cake, was a contender in the 1953 Pillsbury Bake-Off. Cha

Mexican Red Chili Pulled Pork (Chilorio)

Chilorio is a form of shredded pork from the Mexican state of Sinaloa. It’s defined by a deep red hue from dried chilies and tangy notes from vinegar, orange juice or, in this case, both. Originally, the acidic ingredient, along with spices, was a way

Vietnamese Pork and Scallion Omelet

The Vietnamese omelet called chả trứng chiên is a great way to get a simple and speedy flavor-packed dinner on the table using just five ingredients (not including black pepper and neutral oil). Pork is the classic choice of ground meat for the dish,

Grilled Zucchini with Lemony Ricotta

The contrast of silky grilled zucchini, creamy ricotta and crunchy nuts provides this dish with satisfying textural complexity. We incorporate lemon two ways, stirring the zest into the ricotta and grilling the halved fruit to bring out a gentler acid

Japanese Fried Chicken (Tatsuta-Age)

Tatsutaage is a specific type of tori no karaage, or Japanese fried chicken. Marinated in soy, sake and mirin, then coated in potato starch that leaves a snowy, dusty look, the two-bite pieces are delicious hot out of the oil or even at room temperatu

Lentil Soup with Lemony Shrimp

At Vittoria Ristorante, a 100-year-old eatery in Marche, Italy, chef Sunni Martelli taught us to make her grandmother’s lentil and shrimp soup. The coastal region is known for its seafood, while lentils are a nod to its neighbor, Umbria. To make the l

Three-Tomato Marinara Pasta

Most marinaras are mundane, but this one is marvelously multi-layered. Tomatoes in three forms create complexity: tomato paste lays a foundation of concentrated flavor; canned crushed tomatoes offer sauciness; and fresh cherry (or grape) tomatoes supp

Melon Salad with Arugula, Pistachios and Goat Cheese

This is a mashup, of sorts, of the Greek classic called karpouzi salata (watermelon salad) and Palestinian salatat jarjeer (arugula salad). Refreshing, summery and colorful, this dish juxtaposes savory, sweet and bitter flavors with crisp, creamy and

Summer Tomato Tian

Ripe summer tomatoes are ideal for this all-tomato take on tian, with rich, concentrated flavor.

“Creamed” Corn with Scallions

This rich and velvety side dish relies on corn’s starchy “milk” to deliver supreme creaminess without diluting its flavor.

Stir-Fried Green Beans with Mustard Seeds and Chilies

For boldly aromatic green beans, we cook the beans in two stages, using the same pan. First, they’re steamed, then they’re stir-fried. This technique delivers punchy, intense flavors because the parcooked beans can be stir-fried “dry” with the spices

Spaghetti Aglio e Olio with Fresh Tomatoes

Italy’s perfect pasta—cheap, easy, essentially olive oil and pasta—gets an added flavor boost from tomatoes and basil.

Butter-and-Furikake Edamame

Furikake is often referred to as rice sprinkles, but here, the salty-sweet, umami-rich Japanese condiment is a seasoning—along with butter, soy and a whisper of lemon zest—for edamame. There are countless varieties of furikake, but the most common is

“Addictive” Cucumber Salad (Yamitsuki Kyuri)

We bash and smash cucumbers to get craggy, uneven pieces that easily trap flavorings. And to match the satisfying cucumber crunch, we use garlic, sesame and a hit of umami in the dressing, creating a side that is irresistible. This type of salad is a

Seared Scallops with Browned Butter–Miso Sauce

Scallops are quick to cook, but taken past the point of perfectly done, they turn rubbery. When searing them, the keys to developing flavorful caramelization are: 1) make sure they are dry before they go into the skillet and 2) deeply brown them on on