New York Times (7)
Simply Recipes (7)
Closet Cooking (6)
Main Course (521)
Side Dish (246)
Soups & Stews (147)
Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.
A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
Fried slices of prosciutto provide a crisp contrast to sautéed escarole.
This dish encompasses a range of flavors including sweet, salty, and spicy ones.
Creamy yogurt with okra is a delicious pairing.
This dish makes the perfect Thanksgiving entrée for a small crowd, but it’s so good we think you’ll want to make it any time of the year.
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
This savory-sweet English-style chutney goes well with lamb roasts or braised lamb shanks.
Umami, a savory taste associated with foods like aged cheese and mushrooms, is the signature flavor of this delicious condiment, which is served at the LA restaurant Umami Burger.
At the Houston restaurant Reef, Chinese broccoli, brightened with ginger and chiles, is served alongside redfish.
Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish.
This soup is finished with a flourish of mint-and-chile-infused butter.
This classic sweet and savory Vietnamese fish dish is excellent paired with white rice and stir-fried Asian greens.