Spice Twice

Cumin, coriander and cinnamon are key elements of Moroccan cooking.

By Ari SmolinMay 1, 2026

A Trip to Paris for Lemon Meringue Pie

Léo Giorgis’ Tarte au Citron is the key to the best Lemon Meringue Pie.

By Chris Kimball & Victor CoutardMay 1, 2026

Indonesian Chicken Soup

Home cook Erida Wahyuningsih showed us how a fragrant, fried spice paste gives Indonesian chicken soup layers of flavor and vivid color.

By Chris Kimball & Ari SmolinMay 1, 2026

Mantecadas Are Not Cupcakes!

Tall, tender-crumbed mantecadas are Mexico’s answer to classic muffins

By Chris KimballMay 1, 2026

Don’t Sweat, Blitz

Pigeon peas—actually beans—are traditional in one-pot arroz con gandules.

By Ari SmolinMay 1, 2026

Does Ricotta Make Better Pancakes?

Tip: Round silicone molds produce high-rise pancakes.

By Chris KimballMay 1, 2026

The Best Roast Chicken Is a Flat One

Flat and fabulous. A spatchcocked bird cooks faster and more evenly, is easy to season and has golden, crispy skin.

By Ari SmolinMay 1, 2026

Sugar Steak?

Despite the name, Sugar Steak does not have a sweet sauce.

By Chris KimballMay 1, 2026

Potato Salad: Japanese Yoshoku at Its Best

An izakaya staple: Japanese potato salad is creamy, crisp and tangy.

By Matthew CardMay 1, 2026

Like Water For Stock

Simple, flavorful dishes—and a bit of joy—are on the menu at Honey & Co.

By Chris KimballMay 1, 2026

Tonkatsu Is Not a Sandwich

Tonkatsu is one example of yoshoku—Japan’s take on Western food.

By Chris KimballMay 1, 2026

Chinese Sponge Cake

Chinese Sponge Cake is richer and less sweet than Western recipes.

By Chris KimballMay 1, 2026

Don't Baby Your Zucchini

Deeply-charred zucchini meets its match: bold Korean chili seasonings.

By Ari SmolinMay 1, 2026

Lemon-Sumac Roasted Spatchcocked Chicken

Spatchcocking a chicken puts the breast and legs all on the same plane, so the meat cooks more evenly. Additionally, nearly every area of the skin gets direct heat exposure, which means better browning and crisping. We distribute a mix of butter, za’a

Chicken with Caramelized Garlic Confit

In London, Sarit Packer and Itamar Srulovich, the chef-owners of the Honey & Co. restaurants and award-winning cookbook authors, taught us a simple chicken dish that gets robustly savory—but not overwhelming—flavor from four heads’ worth of garlic con

Sugar Steak with Rosemary Pan Sauce

A sprinkle of sugar adds bittersweetness and a second hit of browning to steak, doubled down in a pan sauce of soy sauce, butter, rosemary and vinegar.

Parisian Lemon Meringue Pie

If all-American lemon meringue pie attended finishing school in Paris, this dessert would be the result. At L’Almanach Montmartre in the 18th, chef Léo Giorgis prepares a magical tarte citron meringuée by filling a buckwheat short crust with a gelatin

Yogurt Flatbreads with Toasted Sesame

These flatbreads are weeknight-friendly because they rely on baking powder, not yeast, for leavening, and they take only minutes to cook in a skillet. A cast-iron pan works best because it conducts heat evenly and steadily, but make sure the skillet i

Tonkatsu

The secret to light, crispy homemade panko: freeze crustless sandwich bread before grinding it. Inspired by Tokyo chef Masato Ishizuki.

Ginger and Garlic Noodle Soup

We learned of the simple Chinese noodle soup called qing tang mian, or clear broth noodles, from cookbook author Fucshia Dunlop. We took the concept and developed this eight-ingredient one-pot dish that can be on the table in half an hour. We simmer n

Beef Barbacoa

Succulent, shreddable beef with deep chili flavor from a guajillo, ancho and chipotle braise—and an Instant Pot that gets you there on a weeknight.

Feta and Pistachio Dip

Our answer to the cheeseball: a tangy, nutty take on Turkish girit ezmesi, inspired by our friends at Honey & Co. in London.

Oaxacan Mole Blanco

The most famous Oaxacan moles are the ones that require an intimidating number of ingredients plus hours of laborious toasting and grinding. At Aura Cocina Mexicana cooking school in Mexico City, instructor Graciela Montaño introduced us to the elegan

Mexican Orange and Cinnamon Muffins (Mantecadas)

Most baked goods rely on baking powder or yeast for lift. But why not both? The Mexican muffin-like treats called mantecadas sometimes include two leavening agents, which inspired us to try that approach. Over the course of several batches we learned

Gochujang Stir-Fried Pork and Celery

Korean gochujang, a fermented chili paste and one of our favorite powerhouse ingredients, supplies flavor backbone along with a rusty red hue in this simple stir-fry. Once the ingredients go in the pan, they stay there—neither meat nor vegetable requi

Souffléed Ricotta Pancakes

These are not ordinary pancakes. Ricotta cheese yields rich, custardy interiors, while whipped eggs whites, assisted by baking powder, lightens them. A little semolina flour adds to the pancakes’ unique texture. We prefer to use 3½-inch round silicone

Stir-Fried Asparagus with Mushrooms and Oyster Sauce

Asparagus is an unusual choice for a stir-fry, but the vegetable holds up nicely when stirred in a hot skillet and takes well to assertive seasonings. For this adaptation of a recipe from “Into the Vietnamese Kitchen” by Andrea Nguyen, pencil-size asp

Puerto Rican–Style Rice with Pigeon Peas and Ham

If you think burnt rice is a bad thing, think again. You’ve actually done something right if your rice with pigeon peas, or arroz con gandules, ends up with pegao, the toasty, golden crust on the bottom. In Puerto Rico, the one-pot dish is on the tabl

Chicken and Chickpea Tagine

This recipe calls for fast-cooking boneless chicken thighs and a handful of fragrant spices, yielding the deep, rich flavors that are the hallmark of Moroccan tagines. Raisins (or dried apricots) add pops of sweetness to balance the savoriness and spi

Gemelli and Peas with Lemon, Herbs and Ricotta

Citrusy and herbaceous, this easy, spring-inspired meal features garlic, peas and plenty of lemon, both zest and juice. We heat the thawed frozen peas by putting them in a colander and draining the cooked pasta over them. To create an extra-starchy li

Harissa-Roasted Salmon with Lemon, Olive and Parsley Relish

Harissa, the North African spice paste we consider a pantry staple, adds flavor to salmon fillets along with garlic and lemon juice. After roasting, we serve the fillets with a simple three-ingredient relish made by combining parsley, lemon zest and c

Chinese Sponge Cake

A bakery-style alternative to airy but flavorless American sponge cake: a generous number of egg yolks gives this one a velvety crumb and real flavor.

Bacon and Egg Japanese Potato Salad

Japanese potato salads are defined by a mashed potato–like texture, a velvetiness richness from Kewpie mayonnaise, and the crunch of salted and squeezed-dry cucumbers. Some versions include carrots, corn, dashi or even cheese or salmon roe. We highly

Charred Zucchini with Gochujang and Scallions

Inspired by Korean side dish hobak muchim, we broil zucchini until deeply charred, then toss with a funky, fermented gochujang-based dressing.

Tonkatsu Sauce

This versatile dipping sauce is the classic accompaniment to fried chicken or pork cutlets, but is also great blended with mayonnaise to make a sandwich spread.

Shrimp in Vermouth and Fennel Tomato Sauce

Shrimp cook with lightning speed but that means they quickly and easily go from plump and tender to dry and rubbery. So for this dish inspired by Venetian gamberi alla busara, we sear the shrimp in two batches on only one side. They will still be a li

Indonesian Chicken Soup (Soto Ayam)

No matter where you are in the world, there is a soup that serves as both sustenance and salve. Home cook Erida Wahyuningsih and chef Degan Septoadgi taught us that in Indonesia, the chicken soup called soto ayam is that dish. The flavor base is a tur