Recipes

Garlicky Chicken Sandwiches with Red Cabbage Slaw

Two heads of garlic sautéed in extra-virgin olive oil set the stage for these sandwiches, where tender chicken thighs ar...

Dumpling Tomato Salad with Chile Crisp Vinaigrette

Harness the crowd-pleasing power of dumplings in this hearty yet light main course salad. The base is simple and summery...

Mushroom Wafu Pasta

Wafu directly translates to “Japanese style.” As it relates to pasta, you can expect uniquely Japanese flavors and twist...

Chole (Tangy Chickpeas with Tomatoes and Black Tea)

Chana masala, or chickpeas with spiced tomato gravy, has regional variations all over India; chole is a related, but spe...

Indian Butter Chickpeas

A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, a...

Creamy One-Pot Orzo with Corn and Bacon

In “Eat Your Vegetables: Bold Recipes for the Single Cook,” Joe Yonan suggests grating corn to take the kernels off and ...

Instant Pot Cheddar Ranch Chicken

Instant Pot Cheddar Ranch Chicken is equally delicious served on its own, on lettuce, or on a roll: with this much chees...

Ginger Chicken with Crisp Napa Salad

Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish. Lightly pounding ...

Sticky Chicken and Brussels Sprouts Stir-Fry

If teriyaki chicken and balsamic brussels sprouts met up in the skillet, you’d get this quick weeknight stir-fry. Cubes ...

Orzo Salad with Peppers and Feta

Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta. Colorf...

Spiced Chicken with Sweet Potatoes

This sheet-pan recipe cooks chicken thighs much like roast chicken, setting the thighs in the center of a pan to cook sl...

Spaghetti with Carbonara Sauce

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Salt and Pepper Shrimp Rolls

Inspired by jiao yan xia, the classic Chinese dish of head-on, fried shrimp finished with a Sichuan or white pepper salt...

Beans and Greens Alla Vodka

Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and ...

Tea-Soaked Drunken Chicken with Cilantro-Scallion Oil

Made from fermented glutinous brown rice, Shaoxing wine is what gives this dish its slightly sweet flavor and nutty frag...

Sautéed Broccoli Rabe

Spicy broccoli rabe is often blanched in a big pot of salted water to tame some of its bitter sting, then sautéed with c...

Garlic Soup with Pasta and Peas

This garlic soup, which is based on a Provençal recipe, requires a minimal number of the staples that I always have on h...

Vegetable Tortilla Soup

This vegetarian spin on tortilla soup gets its savory flavor from deeply caramelized cabbage, which brings sweetness, bi...

Chorizo Patty Melt

Imagine a patty melt, but made at a diner in Mexico. Instead of plain ground beef, you might find a spicy and tangy chor...

Thai-Style Sweet and Salty Shrimp

Made of equal parts sugar, fish sauce and vinegar, the sauce in the famous pad Thai at Kris Yenbamroong’s Night + Market...

Ham and Jam Sandwich

Nothing can compare to jambon-beurre, the iconic Parisian sandwich, which is really just a baguette with salted European...

James Beard’s Pleasant Pasta

Here's an absolutely lovely weeknight pasta dish that's a triple threat: It's easy, it's quick and it's delicious. Here'...

Cinnamon Toast

The ingredients for cinnamon toast — bread, cinnamon, sugar and butter — have remained largely unchanged since the recip...

Agua Fresca

Sipping on an agua fresca is like doing a cannonball into a crisp, cold lake on the hottest of summer days. Cooling, thi...