McSorley’s Old Ale House in New York City is a perpetually crowded bar with sawdust-covered floors that has been in…
Kefta is ground beef or lamb mixed with ingredients like fresh herbs, onions, ground cumin and sweet paprika, which are…
Imagine Thanksgiving stuffing, but with the red-sauce flavors of cheese pizza. Tomato paste and dried oregano, bloomed in buttery onions,…
Mujadara is one of the most popular dishes across the Levant, with a complex taste that belies its simple ingredients.…
The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on Wednesday evening…
There’s just enough oil to slick all the crispy bits of chile, onion and sesame in this version of the…
These oniony, deeply spiced skewers, made with just about any kind of ground meat, are based on Adana kebabs, which…
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…
Unlike a traditional Bolognese sauce, this riff on the classic has no meat and isn’t simmered for hours, but the…
Unlike a traditional Bolognese sauce, this riff on the classic has no meat and isn’t simmered for hours, but the…
Khichdi is a comforting and mild South Asian stew typically made with lentils and rice. This version is made with…