The secret to crispy calzones: Bake them in a very hot oven, and use drier ingredients in the filling to…
Everything you love about a sweet, juicy blueberry muffin exists in this sliceable, streusel-topped loaf. Baking it at a higher…
There are as many possible fillings for piroshki as there are countries that claim the yeasted, stuffed buns as their…
As plums bake, their tartness mellows and their juices jelly — just a couple reasons why they do so well…
You can make these gingery meatballs with any kind of ground meat (or vegan meat), but rich, brawny pork goes…
Sometimes referred to as Turkish pizza, pide (pronounced pea-DAY) is made with a simple yeast dough. You can make your…
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne. “Why don’t you just cook something that tastes really…
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we…
This is the one-pot recipe to make when chopping an onion feels like too much work. Cooking the pasta in…
The tian is both a vessel and the name of what’s cooked in it: summer vegetables, sliced quite thin, arranged…
In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse…