Brussels sprouts caramelize to a deep, delicious brown while retaining a fresh bite in minutes when cooked on the stovetop.…
Taktouka is a Moroccan cooked salad traditionally made of bell peppers simmered in a tomato sauce that’s seasoned with sweet…
Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here,…
This hearty vegetarian riff on chicken and dumplings uses meaty fresh mushrooms and concentrated dried mushrooms to quickly build layers…
Caramelized pineapple, tofu and vegetables take center stage in these vegan satay, which are inspired by Indonesian charcoal-grilled skewers. Here,…
Though this is a very simple salad, it is exquisite when attention is paid to every little detail. Packaged organic…
This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban…
This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred,…
Inspired by California Pizza Kitchen’s now-discontinued Greek pizza, as well as the Manhattan bar Our/New York’s also-discontinued tortilla pizzas (affectionately…
Julius shows you how to perfect the back slice, fry up the crispiest Wiener schnitzel, and make easy homemade kimchi.…
Zucchini shines in this take on panzanella, a Tuscan bread salad that didn’t include tomatoes until the 16th century. Earlier…
This one-pot seafood dinner is inspired by the New England clambake, a festive meal cooked in a fire pit and…