Grilling is a great method for quickly cooking fish while imparting lots of flavor, but the weather isn’t always on your side.
So instead of battling the elements, take ...
Beans and tortillas are a classic pairing served in numerous configurations, usually with the beans served in or on the tortilla. But for Oaxacan enfrijoladas, lightly fr...
Italians know well that the texture of pasta matters greatly. Hence, the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. Bu...
Omelets often are served at breakfast or brunch in the U.S., but in plenty of cuisines the dinner table is fair game, too. Which also means you're not limited to American...
For a cheesy — and easy — one-pot vegetarian dinner, we move our grains off the stovetop and into the oven. But first, we give them an almost effortless flavor boost.
Lik...
Is there anything more festive than a red drink? I think not. And just because the holidays are over, that doesn’t mean we can’t keep looking for little celebratory momen...
Around the world people prepare special foods for the new year to symbolize luck or wealth, often drawing on traditions that date back centuries. In East Asia, for exampl...
With labor-intensive holiday meals out of the way, this week calls for ease — without sacrificing flavor. Which is why traybakes are the perfect antidote.
Only 15 minutes...
Holiday parties often call for feeding crowds all at once, so this year we offer two impressive main courses that make that easy. They are as good at room temperature as ...
What’s Thanksgiving without some leftover turkey? Even on those rare occasions when I’m not preparing the turkey, I still feel the urge to at least cook a turkey breast t...
Store-bought dough brings homemade pizza into the realm of easy weeknight cooking. To simplify prep even further, we took a cue from rectangular focaccia-like Sicilian pi...
Chef JJ Johnson created this soup so that he could incorporate some of the most basic ingredients he loves in one pot.
Potlikker is the term for the juice left from cook...
One pillar of Milk Street’s approach to cooking is contrast — we pair tangy flavors with sweet, and creamy textures with crispy ones. And that’s why we often use quick pi...
A garlicky wine sauce is well known as the basis for the classic Italian dish, shrimp scampi. The sauce is delicious and perfect for sopping up with some crusty bread. Fo...
When grilled perfectly, chicken skewers come away from the fire tender and smoky. Except perfection on a grill can be elusive; they just as easily finish tough and overco...
I tasted some shrimp tacos that were packed with flavor at a Coyo Taco restaurant and asked the co-founder and chef behind the Coyo Taco chain, Scott Linquist, how they a...
Salmorejo is Spain’s lesser known but creamier tomato-based chilled soup. It has fewer than half the ingredients of gazpacho, but is no less flavorful thanks to a topping...
Afterschool snacks can cater to more than just the kids. A few simple, sophisticated tweaks to classic treats — popcorn and peanut butter cookies — creates snacks everyon...
Five-spice powder gives a pungent, aromatic flavor to stir-fried vegetables. The powder is a mixture of five ground spices usually consisting of cinnamon, cloves, fennel ...
Spicy and loaded with umami, gochujang is one of the foundations of Korean cooking, and it’s ideal for boosting dishes with punchy flavor in one stroke.
The fermented pur...
Never to be outdone by their Italian neighbors, cooks in Provence have their own fragrant version of pesto. We first came across pistou in Marseille as a no-cook basil an...
While exploring the taco scene in Los Angeles, we learned just how wide of a world filled tortillas could be.
Corn tortillas filled with stingray. Hard-shell tacos shaped...
We’re in the middle of mango season. These sweet, juicy fruits are a real treat. I added them to an Asian-style salad for a refreshing summer dinner. It’s a quick vegetar...
From Israel to Spain to Morocco, produce is so flavorful that many salads need only ripe tomatoes and cool cucumbers to be delicious. But the watery, bland vegetables in ...
I love lamb satay with a spicy peanut sauce but didn’t want to take the time to make my own sauce. So I was delighted to find a bottle of the sauce at the market. This me...
Fresh, in-season berries always make the best crumble, but we always keep a bag of fruit in the freezer to have the taste of summer any time of year.
Both options will ta...
A grilled whole chicken that's deeply and perfectly browned yet still juicy can be hard to pull off at home. But a couple easy tricks ensure success for your Fourth of Ju...
In Turkey, Armenia and the Levant, a meat-topped flatbread known as lahmajoun comes topped with spiced ground lamb, tomatoes and bell pepper. With the dough stretched pap...
At weekly markets across central Italy, ancient town squares fill with the aromas of spit-roasted pork slathered in rosemary, fennel pollen and garlic. The enchanting sme...
Savor this light, “meaty” mushroom chili made without any meat. It’s a quick vegetarian dinner. I added smoked paprika to mushrooms, pinto beans and crushed tomatoes to c...
