This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim…
If you’re used to quick-cooked broccoli, barely blanched in boiling water, or crisp, raw florets, this old Alice Waters recipe…
Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta. Colorful bell…
These sandwiches, which are inspired by Philly cheese steaks, are made with beef marinated in classic Korean barbecue flavors. Tender…
Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South),…
Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce,…
Tanya Sichynsky, a New York Times Cooking editor, tops salty, snappy grilled hot dogs with bright pico de gallo. Combining…
Fans of Midwestern-style beer brats have strong opinions about the best way to prepare them. Some like to simmer the…
These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three…
Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on…
Traditional red-cooked dishes — they take their name from the mahogany color the sauce imparts to the meat — are simple…
With a little extra shaping and a loaf pan, the basic low-knead bread dough can make great sandwich bread. For…