Dooymaaj is a nostalgic Iranian childhood snack of dried, days-old bread — it’s an effort to not waste a single…
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…
This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred,…
Why have a boring piece of toast for breakfast when you can have a creamy ricotta blueberry mug cake? Follow…
Seared cubes of halloumi get melty and soft on their insides and dark brown and a little crisp on the…
This one-pot seafood dinner is inspired by the New England clambake, a festive meal cooked in a fire pit and…
The heart and soul of the Iranian table, this humble and satisfying meal is a simple combination of briny cheese,…
Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on…
Bibimbap, the Korean mixed rice dish, is a kaleidoscope of flavors and textures. The popular dish has multiple origin stories…
Jeon are savory Korean vegetable, meat or seafood pancakes bound with the most basic batter: flour, cornstarch and water. Because…
Salty, fried halloumi cubes are the star of this bright and lemony kale and brussels sprouts salad. Crispy, melty and…