A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) is unlike just about any other Italian pasta dish. Heavily influenced by the cooking of Arabs that ruled Sicily more than...
Author: Daniel Gritzer
A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with wine and plenty of toasted bread for dipping into the garlicky, briny broth.
Author: J. Kenji López-Alt
Choose your four cheeses wisely for this bold, well-rounded, deeply flavorful, multi-layered, and complex cheesy pasta.
Author: Daniel Gritzer
Pasta with brothy chickpeas is Italian comfort food at its best.
Author: Katie Leaird
To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.
Author: Sohla El-Waylly
One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it's among the best.
Author: Daniel Gritzer
This utterly faithful recipe perfectly recreates a New York City halal-cart classic: chicken and rice with white sauce.
Author: Caroline Russock
These crispy, plump, and briny soft-shell crabs cook up in just a few minutes, and are then topped with an even quicker lemon-brown butter pan sauce with capers and parsley. It's as pure a celebration...
Author: Daniel Gritzer
Chicken adobo is a classic Filipino dish that's as savory as it is bright with acid, and it goes perfectly with a large platter of garlic fried rice.
Author: Sho Spaeth
This classic Genovese method of preparing pasta with pesto includes cubes of potato and pieces of green bean, all cooked together in the pasta pot until tender.
Author: Daniel Gritzer
On the streets of Beijing, you'll find spicy lamb skewers coated in cumin and chile flakes. But there's no need to go to China to have them-you can make them on the grill.
Author: Shao Z.
These black bean burgers have a complex, satisfying flavor and robustly meaty texture that even carnivores love. Try them on the grill or in a skillet.
Author: J. Kenji López-Alt
Slice beef and Thai purple basil combine for a very quick but super-flavorful stir-fry.
Author: J. Kenji López-Alt
These thin pork chops are coated in a flavorful mixture of panko bread crumbs, Parmesan cheese, and fresh sage, then fried until supremely crisp on the outside and tender and juicy within. If you have...
Author: Daniel Gritzer
An earthy and smoky pasta dish rich with mushrooms, tomato, cream, and bacon.
Author: Daniel Gritzer
Tender slices of deeply seared beef, blister-y onions, juicy tomatoes, and crispy French-fried potatoes unite in this classic Chinese-Peruvian stir-fry.
Author: Daniel Gritzer
This super easy 20-min meal is perfect for a busy weeknight. The creamy Chinese pork with spicy peanut butter noodles is delicious with rice noodles or regular pasta. Whatever you have on hand!
Author: Tiffany Dahle
Quick and easy one-pot oyakodon (Japanese chicken and egg rice bowl) is a popular restaurant dish that is easy to perfect at home with this recipe.
Author: J. Kenji López-Alt
Beef barley soup is a winter staple, but it takes a while to cook. But if you use a pressure cooker, you can get a deeply flavorful beef barley soup on the table in about an hour.
Author: Daniel Gritzer
The flavors of French onion soup get repackaged into a hearty, cheesy strata (a.k.a. savory bread pudding) in this filling breakfast casserole that's just as appropriate for lunch or dinner. The secret:...
Author: Emily and Matt Clifton
A classic Sicilian dish of eggplant sautéed in olive oil and served with pasta in a rich tomato sauce garnished with ricotta salata.
Author: J. Kenji López-Alt
It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine...
Author: Shao Z.
Three kinds of leafy greens combine with mushrooms, garlic, leeks, mustard, and spices to form the base for a baked-egg dish that's a bit like an omelette turned inside out. It's an ideal recipe...
Author: Emily and Matt Clifton
Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
Author: Pat Tanumihardja
This is how you make fettuccine Alfredo like the Romans. It's an incredibly simple and quick dish with only a few key ingredients: pasta, butter, and cheese. The result is impressively elegant and...
Author: Daniel Gritzer
Traditionally, Niçoise salads are "composed," meaning each ingredient is artfully arranged in separate little piles on the plate. Here's the truth: That's a terrible (and lazy!) way to make a...
Author: Daniel Gritzer
Chicken piccata takes a beloved food-pan-fried chicken cutlets-and tops it with a simple but luxurious lemon-butter pan sauce. The result is a flavor and texture festival that blends crispness, juiciness,...
Author: Daniel Gritzer
Creamy, buttery avocado, nutty shavings of Parmesan, and a bright, tangy dressing set the stage for a delicious piece of salmon. Did we mention it only takes 10 minutes to cook?
Author: Yasmin Fahr
As a born-and-bred Boston kid, chowder holds a special place in my heart, and fish-based chowders doubly so, as a fish chowder was the very first dish I ever got to stick on a real restaurant menu. It...
Author: J. Kenji López-Alt
Rigatoni alla zozzona is the decadent pasta mash-up of Roman amatriciana and carbonara, with a sausage twist.
Author: Sasha Marx
Pan-roasted chicken with pan sauce-like this one flavored with fresh rosemary and lemon-is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to...
Author: J. Kenji López-Alt
Spaghetti alle vongole, an Italian classic, is a light pasta infused with garlic, briny clams, white wine, and chile flakes. It's a quick meal that's as easy as it is delicious.
Author: Daniel Gritzer
Guanciale, black pepper, Pecorino Romano, and pasta come together in a study of delicious minimalism.
Author: Sasha Marx
When you need some clams but all you got is cans.
Author: Sho Spaeth