Serious Eats (2)
Star Chefs (2)
Bread and Honey (1)
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies.
These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging.
Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York. Continue...
Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California.
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like.
This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins.
For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven.
This recipe employs a technique called bhoona, in which the meat, spices, and wet ingredients are stewed together until the mixture reduces and the main ingredient browns.
In this classic Punjabi dish, peas and chunks of the fresh Indian cheese known as paneer are bathed in a spiced tomato-based gravy.
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
Let this red-cooked chicken sit for 15 minutes before serving to allow the flavors to meld.
This dessert was named after a seventh-century bishop who became the patron saint of bakers.