Ham, Gruyère and Asparagus Tartines

In France, a tartine is slice of bread topped with almost anything—from butter and jam (for breakfast) to cheeses and cured meats (to make open-faced sandwiches). Instead of slices cut from a rustic boule or batard, we use a baguette that has been spl

Rosé Sangria

Our sangria technique worked so well with white wine, we adapted it to rosé. Portuguese rosé vinho verde was our favorite, but any lightly sweet rosé will work.

Smashed Cucumber Salad

Smashing the cucumbers helped release their seeds and created rough surfaces for the dressing to cling to. For a simple variation on this recipe, add ¼ cup creamy peanut butter and 2 tablespoons water with the soy sauce and sesame oil to smooth the dr

Thai Grilled Pork Skewers (Moo Ping)

These marinated skewers, coated in an umami-rich mixture of fish sauce, brown sugar and aromatics, are based on Thailand’s street food grilled over hardwood charcoal.

Snap Pea Salad with Feta, Lemon and Mint

The 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

Linguine with Artichokes, Asparagus and Lemon-Mint Ricotta

Fresh linguine, lightly sauced, packed with spring veggies: our favorite template for seasonal freshness.

Soba with Asparagus, Miso Butter and Egg

To cook asparagus evenly, we cut the spears in two—stalks and tips—and simply toss the stalks into the noodle cooking water first, and a minute later add the tips. Stalks that measured about ½ inch at the thickest end were best. To flavor our asparagu

Lemon-Raspberry Olive Oil Muffins

A combination of olive oil and yogurt makes for moist muffins with just the right richness and a hearty, rustic crumb. Cornmeal adds texture as well as earthy sweetness—a perfect complement to the fresh raspberries and raspberry jam folded into the ba

Chicken Salmoriglio

“SHOW STOPPER,” one commenter writes of this Chicken Salmoriglio—chicken coated in a subtly sweet-tart sauce common in Sicily and Calabria.

Mixed Berry Crostata

This free-form berry dessert forgoes the pie plate in favor of a sheet pan.

Spice-Crusted Oven-Roasted Potatoes

Nigeria’s beloved beef kebabs transform the simple roast potato

This Chocolate Pudding Has a Secret

Savory notes enhance velvety chocolate pudding.