Frenzied weeknights are all about getting dinner on the table, rainy days and weekends are the time to tackle some projects.
Instead of running out to your local cafe for a pain au chocolat, why not try making a batch at home? Or set some time aside for a batch of DIY yogurt and stews and sauces that taste like they’ve been simmering all day—because they have.
So pour yourself a cup of tea and grab your notebook, because these are the recipes to dig into with both hands.
Swedish Cured Salmon (Gravadlax)
A salt and sugar cure flavored with fresh dill transforms salmon into gravadlax, silky ribbons of fish ready to be piled atop slices of rustic brown bread or crunchy rye crispbread for a Swedish Midsummer feast.
Baked White Bean and Duck Casserole (Cassoulet au Canard)
Triangular deep-fried pastries stuffed with spiced potatoes and peas are an iconic Indian snack. Pair them with tangy tamarind chutney or herbaceous coconut-cilantro chutney for dipping.
The recipe for these chocolate-covered marshmallow cookies was created by Nicole Lang to satisfy a craving for packaged Mallomars, which are only available from September through March in most of the country—and not available at all at her home in Richmond, Virginia. With a dense chocolate coating and a soft, cakelike cookie base, we think they’re even better than the original.
Pain au Chocolat
Beautiful homemade croissants, each containing a bar of high-quality dark chocolate, make for an impressive and indulgent addition to a breakfast spread.
Char siu bao (roast pork bun) is a Cantonese specialty consisting of marinated pork encased in a spongy dough that’s then steamed or baked. The best are filled with the stir-fried trimmings of marinated and roasted pork butt—a slightly fatty cut that stays tender during roasting. There are dozens of varieties of buns in China, but char siu bao remains among the most popular on dim sum carts—and my favorite. —Corinne Trang Get the recipe for Roast Pork Buns (Char Siu Bao) »
Buttery Pie Dough
This butter-rich, flaky crust is easy to make and works well as the foundation for pies with fruit, custard, or mousse fillings.
For this aromatic homemade vermouth, Adam Ford, founder of Atsby vermouth, uses an array of fragrant flowers, herbs, and spices, like lavender, rosebuds, chamomile, and vanilla, plus smoky tea leaves and lemon peel. Its complex flavors are a great complement to a rye Manhattan or other vermouth-heavy cocktail, but to get a sense of its true flavor, try it on the rocks with a splash of soda water.