Chicken Cordon Bleu Is Ready for Its Comeback Tour

A reshaped chicken cordon bleu is a specialty of chef Édouard Vermynck.

By JM HirschMarch 1, 2026

Fried Rice Noodles with Beef and Broccolini

Cook Tsang Ying Kwan builds deep flavor with two varieties of soy sauce.

By JM HirschMarch 1, 2026

Normandy Chicken with Apples

In Paris, chef Zaccharia Mohamed showcases classic regional dishes.

By Chris KimballMarch 1, 2026

Moussaka On the Road Again

Hold the eggplant, layer on potatoes for a rich, smoky Romanian musaca.

By Chris KimballMarch 1, 2026

Finally! A Banana Bread That Puts Flavor Over Frugality

Nutty, earthy tahini elevates banana bread, and makes a great glaze, too.

By Dawn YanagiharaMarch 1, 2026

Bring the Beans, Spare the Bones

Guido Severin uses beans for body and creaminess in his barley soup.

By JM HirschMarch 1, 2026

Meatballs. Please Hold the Meat?

In Italy, there is an abundance of meatball recipes. And not all include meat.

By Chris KimballMarch 1, 2026

Sri Lankan Deviled Shrimp

K.S. Luxmi and her daughter cook a no-ketchup version of deviled shrimp.

By JM HirschMarch 1, 2026

Of Quick, Creamy Curries and Flaky, Cheater Parathas

Meera Sodha deliciously blends her mother’s Gujarati cooking with other cuisines and weeknight kitchen hacks.

By JM HirschMarch 1, 2026

Cracking the Code of Turkish Kebabs at Home

Some 80 percent of Turkish pistachios are grown near Gaziantep, and they show up often in cooking

By JM HirschMarch 1, 2026

The Salad Whisperer

Dressing lentils while they are still hot makes for better seasoning.

By Chris KimballMarch 1, 2026

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Pecorino “Meatballs” in Tomato Sauce

At Checchino dal 1887, a restaurant in Rome’s Testaccio neighborhood, we were introduced to pallotte cacio e ova, or cheese and egg balls. The dish exemplifies the cooking of cucina povera, which takes simple, local ingredients and transforms them int

Sri Lankan Deviled Shrimp

In Sri Lanka, “deviled” dishes are spicy, tangy and sweet, a fusion of South Asian curry and Cantonese sweet-and-sour. We tasted a chicken version cooked by chef Chamidu Jayashiva at Sea Beach Resort, along with shrimp iterations prepared by home cook

Romanian Musaca

In Bucharest, at Bucătăria, a restaurant owned by brothers Adrian and Gabriel Alexe, we were introduced to hearty, stick-to-the-ribs Romanian musaca di cartofi. A relative of better-known Greek moussaka, the dish layers precooked sliced potatoes with

Chicken Cordon Bleu à la Bistrot des Tournelles

At Bistrot des Tournelles in Paris, chef Édouard Vermynck has literally reshaped the classic chicken cordon bleu. When he demonstrated the dish, he pressed an astounding amount of Comté cheese into each round of chicken and ham (rather than the tradit

Pasta with Toss-Your-Garlic Tomato Sauce

Throw away your garlic! This four-ingredient, 15-minute tomato sauce mirrors the technique used by the many Italian cooks with whom we’ve spent time in the kitchen. They use garlic to season the sauce, but toss it out before eating. Trust us on this o

Fried Rice Noodles with Beef and Broccolini

Savory, sweet, slippery and chewy fried rice noodles with beef is a Hong Kong staple. Our favorite version was at Tai Ping Koon Restaurant, where cook Tsang Ying Kwan showed us how it’s made. To approximate the wide fresh rice noodles that are traditi

Spanish Lemon–Olive Oil Cake (Coca de Llanda)

Tender and light with a crunchy sugar top, this olive oil cake, called coca de llanda, is from Valencia, Spain. To coax as much citrus flavor as possible from the lemon zest, we rub it into the sugar. This draws out the zest’s essential oils. We reser

Sichuan Pepper and Garlic Grilled Chicken

This simple grilled chicken requires only a half dozen ingredients, but it packs tons of garlicky, citrusy, herbal and smoky flavors. Most notably, Sichuan pepper lends its inimitable menthol, tongue-tingling quality. We prefer the sweetness of ground

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.

Olive Oil–Poached Carrots with Honey and Ginger

Carrots generously slicked with olive oil and cooked in a moderately hot oven become velvety-tender and have pure, clean flavor. This technique uses less oil than true oil-poaching, but delivers similarly delicious results. We toss some ginger into th

Seared Scallops with Citrus Salsa Verde

We pair sea scallops, seared deeply on only one side to avoid overcooking them, with a vibrant sauce made by blitzing herbs, aromatics and citrus juices in a blender. The salsa, which actually tastes better if the flavors have a little time to mellow,

Greek Beef and Feta Shakshuka

In Thessaloniki, chefAnastasia BekaofRestaurantMostra Mezedopoleíoshowedus her Greek spin on shakshuka. The dish started with a tomato sauce built on sautéed onion and bell peppers—nothing unusual there—but she seasoned the mixture with allspice and o

Thai-Style Caramel-Braised Pork with Star Anise

The savory-sweet, warmly spiced braise known as moo hong is from southern Thailand but has Chinese roots. The classic cut of meat for the brothy stew is fatty pork belly, but in this Instant Pot version, we use leaner, meatier shoulder to moderate the