This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we…
Colombian empanadas are typically quite small — a couple of bites each — and have a crisp corn crust. There…
Grinding boiled popcorn kernels in a wet mill or food processor produces a masa with much better flavor and texture…
Kimbap, or “seaweed rice,” is often mistakenly referred to as sushi, but it is a popular Korean dish with its…
Mughlai paratha is a popular street food found in Bangladesh that traces back to the Mughal Empire. It’s a crisp,…
A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler…
This is an alternative take on loaded fries, but the cheesy sauce is replaced with tahini yogurt and the bacon…
This recipe certainly has more steps than the original nachos, but you’ll be rewarded with a festive tray that’s hearty…
The perfect campfire s’more is perfect because it’s a reflection of you: Maybe you reach for dark chocolate rather than…
This is a more advanced version of the popular chocolate matzo toffee, but it’s still easy to make: A layer…
Bo ssam is a Korean dish featuring boiled pork belly or shoulder that’s slowly braised in an aromatic broth until…
Craig Lee for The New York Times Chicken tenders may be known as a kid favorite, but it’s hard to…