A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins…
This is the kind of mezze you’d want to serve at the first sign of spring, when the days are…
Traditional dal takes about an hour to cook. This recipe cuts that time in half by using high heat throughout…
During Passover, this brisket, an American Jewish dish deeply influenced by the food historian Michael W. Twitty’s Black heritage, will…
Qatayef are synonymous with Ramadan. It is during this month that bakeries start making the pastry for these stuffed pancakes,…
Using a classic Puerto Rican adobo seasoning — an island staple blend of garlic powder, oregano and black pepper —…
Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing.…
Kakuni — “square-simmered” in Japanese — is a dish of pork belly cubes that are tender and savory after simmering…
This light-bodied, low-in-alcohol, aperitif-style cocktail from Natasha David shows off the benefits of its collection of disparate ingredients. The Lillet…
This tangy-sweet casserole is adapted from Shimi Aaron, an Israeli chef also known for his elaborate chocolate babkas. In this…
This is a more advanced version of the popular chocolate matzo toffee, but it’s still easy to make: A layer…
This 15-minute pasta lets you decide how much effort to put in: If you’ve had a day and need an…