Gyeran bap is a lifesaving Korean pantry meal of fried eggs stirred into steamed white rice. In this version, the…
Torta ahogada, which translates to drowned sandwich, is a staple across Guadalajara, Mexico. Birote salado is the bread typically used…
This classic Neapolitan dish involves poaching fish in a liquid that Marcella Hazan explained as being “denser than a broth,…
Dooymaaj is a nostalgic Iranian childhood snack of dried, days-old bread — it’s an effort to not waste a single…
You pretty much already have everything you need to make this side dish, a great accompaniment to fried or grilled…
Traditionally served at wedding banquets in Pakistan, the chicken steam roast has found its way into Punjab’s street food scene,…
Bits of chopped pepperoni crisp up almost like bacon when fried, with curled, browned edges and a savory, spicy bite.…
The unlikely inspiration for this savory-sweet salad comes from Lilia, an Italian restaurant in Brooklyn, where vanilla gelato is adorned…
Blackening is a cooking technique that uses high heat and lots of seasoning to develop distinctive flavor by nearly charring…
The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on Wednesday evening…
Fresh black-eyed peas, still in their pods, are a pretty pale green, with a gorgeous purple-black O-ring on each tiny…
Drizzling a mild, white fish with a caper-spiked browned butter is classic for a reason. The butter adds richness to…