StoryShepherd’s Style PastaIn Abruzzo, a reluctant pasta maker married ricotta and vegetables for a pasta as fresh as it is richBy J.M. HirschApril 11, 2025
StoryIn Tbilisi, Copious Garlic Transforms the Humble ChickenReimagined with French flavors and Italian technique, Georgia’s classic garlicky chickenBy J.M. HirschApril 11, 2025
StoryGarlic-Spiced Roasted PotatoesGeorgia’s signature spice blend elevates roasted potatoes (and sourdough!)By J.M. HirschApril 11, 2025
StoryIn Sri Lanka, the Secret to the Best Lentils Grows on TreesCoconut milk, ginger and garlic transform dalBy J.M. HirschApril 18, 2025
StoryChicken Under A Brick, Turkish-StyleAna Sortun, chef/founder of Oleana, merges Turkish flavors with Tuscan techniqueBy Christopher KimballApril 18, 2025
StoryThe Secrets of WienerschnitzelIn Salzburg, we got a cooking lesson from a chef who makes 700 Schnitzels per dayBy Christopher KimballApril 18, 2025
StoryHong Kong’s Sizzling Hot Secret to Better ShrimpA Cantonese trick for great greens also works on shrimpBy J.M. HirschApril 18, 2025
StoryAn Enchilada is Not A RecipeThey are, instead, something more useful—a powerful idea for throwing together a meal out of almost anythingBy Christopher KimballApril 18, 2025
RecipeThai Pork, Glass Noodle and Herb Salad (Larb Woon Sen)This summery salad, featuring a ground pork and noodle base, highlights a mouthwatering combination of salty, sour, spicy, and herbal flavors.2
RecipeBrown Butter Oatmeal Chocolate Chip CookiesThese cookies deliver big flavor because the key ingredients get special attention. We toast both the oats and pecans to coax out their nuttiness, then grind the oats in a food processor so the finished cookies have a more refined texture than your st11
RecipeSkillet Lasagna (Lasagna in Padella)This dish, called lasagna in padella in Italian, takes a faster, less structured approach than traditional baked lasagna. We use regular lasagna noodles, not the no-boil variety, and cook them directly in a sauce of tomato and Italian sausage. There i20
RecipeHot Oil-Flashed Garlic-Ginger ShrimpAt Brother Seafood Restaurant in Hong Kong, chef and owner Au Yam Shing prepared these garlicky, spicy-sweet shrimp and used a classic Cantonese method to finish the dish: pouring hot oil over aromatics to bloom their flavors and aromas. For our riff,
RecipeAlmond and Rum Tres Leches CakePastel de tres leches, or “three milks cake,” is made by soaking a simple cake in a dairy trio, then topping it with whipped cream or meringue. Our riff is inspired by rompope, a Mexican holiday drink similar to eggnog, and includes not three but five1
RecipeChorizo and Potato Enchiladas with Salsa RojaThis recipe was inspired by the enchiladas aguascalientes served at Nicos in Mexico City. Be sure to purchase Mexican-style chorizo, which is a fresh sausage, not dry-cured, salami-like Spanish chorizo. Dicing the potato into very small cubes ensures
RecipeCheese Enchiladas with Salsa RojaAt Nicos restaurant in Mexico City, chef Gerardo Vázquez Lugo taught us that enchiladas can be a simple affair, inspiring us to create our own version paired with an easy, blender-blitzed red salsa. As a filling, Vázquez Lugo used a cheese called ques1
RecipeVietnamese Stir-Fried Pasta with Beef (Nui Xào Bò)Stir-frying pasta and beef is unusual enough. Now add soy and oyster sauces and you’ve got East-meets-West comfort food. Called nui xào bò in Vietnamese, this dish starts by simmering pasta in a Dutch oven, then using the same pot for stir-frying for 3
RecipeGnocchi in an Instant with Arugula-Pistachio PestoOur search for a better way to make gnocchi brought us to an unexpected place: instant potato flakes. Not only do we get more consistent results, but there also is no need to peel, boil and rice potatoes. We sauce the gnocchi with a peppery green arug3
RecipeCurried Chicken and Cashew MeatballsDried out, flavorless ground chicken? Just add cashews! In these super tender meatballs, the fatty nuts fix both problems. Meanwhile, torn-up bread mashed with yogurt further helps with tenderization while also binding the mixture. Either dark- or whi4
RecipeLemon and Za’atar Chicken Under a BrickThis chicken under a brick was inspired by a perennial favorite at Oleana restaurant in Cambridge, Massachusetts. Chef Ana Sortun creates a roulade of both light and dark meat, seasoned with lemon confit and wrapped in chicken skin that renders and cr1
RecipeOrzotto Alfredo with Sweet PeasThis is the delicious marriage of orzo pasta and fettuccine Alfredo. We cook the orzo like rice, as if making risotto, so the starches create a creamy, silky sauce. Butter and Parmesan join the mix as a nod to Alfredo, and sweet peas add color and swe4
RecipeStir-Fried Beef with Mango and CilantroHong Kong home cook Edith Lam taught us this speedy stir-fry of meaty steak, sweet mango and a hearty dose of cilantro. Lam used paper-thin shaved steak; for our version, we use boneless beef short ribs cut into thin slices. The beef remains tender, b4
RecipeSri Lankan Spinach and Coconut Dal with Tomato TarkaIn Sri Lanka, we learned to make nivithi dal, a rustic, rich dish of coconut-simmered red lentils and spinach. Our rendition combines the spinach-heavy version prepared at restaurant Lunu Mirisa in Boralesgamuwa and the tarka-embellished dal by Colomb6
RecipeSnap Pea Salad with Feta, Lemon and MintThe combination of sweet snow peas, peppery arugula and fragrant mint makes for a bright and refreshing salad. We toss red onion slices with lemon zest and juice to temper their bite, while also creating a flavorful base for the dish. A generous dose 4
RecipeWarm Chickpea Salad with Tomatoes, Capers and Toasted BreadcrumbsThis substantial salad is weeknight-easy thanks to canned chickpeas, and a simple technique ensures we don’t sacrifice flavor for speed. Warming the chickpeas before tossing them with the dressing helps them absorb flavor as they cool. Sliced garlic a4
RecipeCrispy Toasted-Cheese Black Bean QuesadillasThe most delicious part of a quesadilla is the melty cheese that sometimes slips out of the center and crisps on the hot griddle. So rather than leave it to chance, we build it directly into the recipe by crusting one side of each quesadilla with a la3
RecipeSpicy Goan-Style Beef VindalooVindaloo comes from Goa, a multi-faith state in southwestern India. This diversity allows the dish to be made with chicken, pork, beef or lamb, but the defining flavors of the curry are abundant garlic and tangy vinegar—a product of the dish’s Portugu3
RecipeLemon Rice with Fried Peanuts and CoconutInspired by South Indian lemon rice, this dish transforms basic basmati with crunch and nutty richness by toasting peanuts and aromatics in ghee. Frying the peanuts makes them rich and crunchy. Toasting spices, ginger and chilies in the ghee left behi1
RecipeChicken with Artichokes and White WineArtichauts à la barigoule is a classic Provençal braise that combines fresh artichoke hearts with aromatic vegetables, herbs and white wine. In this recipe, we sear chicken thighs on the stovetop and while they finish cooking in the oven, we used cann3
