Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means “overcooked.” Like many other roasts,…
This silky-smooth sweet potato soup features the deep flavor of roasted garlic and a splendid dose of garlicky, Sichuan peppercorn…
This splendid yet easy meal pairs koftas (gently spiced meatballs) and couscous with fresh accents from herbs, limes and crunchy…
Salty, fried halloumi cubes are the star of this bright and lemony kale and brussels sprouts salad. Crispy, melty and…
This recipe, adapted from Samin Nosrat’s “Salt, Fat, Acid, Heat,” is inspired by the Southern grandma method of marinating chicken…
Here’s a simple, foolproof way to prepare brussels sprouts: Toss with a little olive oil or bacon fat, salt and…
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The…
This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or…
The chef André Soltner served this classic warm onion tart almost every day for 34 years at Lutèce, his world-famous…
In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges…
Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it…
Nasi goreng, which translates to “fried rice,” is one of Indonesia’s best-known dishes, and it’s prepared in numerous ways around…