Recipes

Here’s an archive of recipes I’ve developed for NYT cooking, Bon Appetit, Serious Eats, and more
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serious eats

Roasted Salmon with Dill and Cucumber Salad

Fish can be dry-brined relatively quickly compared to chicken and other proteins, and the benefits are just as magical: The dry-brining process extends shelf life, aids in crisping the skin, prevents overcooking and firms up the flesh.
nyt cooking

Broccolli with Sizzled Nuts and Dates

Broccoli and other cruciferous vegetables, like cabbage and brussels sprouts, can handle some char. Blackening makes them sweet and caramelized rather than bitter and burnt. The key is to cook the vegetables hot and fast, so the pieces develop color without becoming mushy and they’re crackly at the edges while still crisp-tender at the cores.
nyt cooking

Cheesy Frittata

Random leftovers or wilted vegetables in your fridge won’t go to waste when you use this easy frittata formula.
nyt cooking

Rainbow Rave Cookies

This recipe is adapted from “Start Here: Instructions for Becoming a Better Cook” by Sohla El-Waylly and is originally titled Lisa Frank Cookies. It earns that name by being a big sucker punch of sugary nostalgia.
serious eats

Pan-Seared Flank Steak With Peaches and Dandelion Greens

Bitter greens and sweet peaches are a perfect pairing for buttery pan-seared flank steak. Even better, this one-pan dinner comes together in just 20 minutes.
food52

Charred Lemon Risotto

Here I skip the broth and instead deeply char cut lemons in olive oil until the fat is speckled with bits of burnt flesh. Don’t be alarmed, the bitterness from the blackening, once combined with salty Parmesan and butter, adds unbelievable depth and richness. The charred lemon juice also slaps you with its brightness, so even with all that creaminess, your palate is never weighed down.
food network

Bisteeya-Inspired Phyllo Chicken Pie

Instead of slowly braising whole cuts of poultry, here I make it with quickly seared ground chicken. By developing dark brown color on the ground chicken, I’m able to mimic the deep flavors of a long-cooked braise in a snap.
nyt cooking

Pizza Salad

For pizza in salad form, this recipe tosses a crisp and briny mix of romaine lettuce, pepperoncini, black olives and red onion in a fresh, grated tomato vinaigrette.
nyt cooking

Sardine Pasta Puttanesca

Pasta puttanesca packs a punch, loaded with flavorful pantry staples like capers, olives, garlic, anchovies and red-pepper flakes. This version adds sardines and swaps the canned tomatoes for plump cherry tomatoes, which both bring meaty bites to this simple dish. It’s best in the summer, when the tomatoes are especially ripe and juicy.
nyt cooking

Taco Salad

You can use any corn chip for this recipe, and there’s no need for it to be in cup form, but opt for Fritos, if you want that authentic taste.
SPLENDID TABLE

Spanish Tortilla

Serve hot, warm, or cold. You can double this recipe and make it in a medium (10-inch) skillet. Have a quick tapas party by serving the tortilla alongside canned fish, salad, crusty bread, and lots of wine.
nyt cooking

Quinoa and Broccoli Spoon Salad

This easy chopped salad fits loads of texture and flavor onto a spoon by combining finely chopped raw broccoli with chewy dried cranberries, crunchy pecans, fluffy quinoa and chunks of sharp Cheddar cheese.
nyt cooking

Banana Nut Breakfast Bars

These bars get their fudgy texture from ripe bananas and are lightly sweetened with honey They are packed with nut butter, walnuts and oats, making them a satisfying breakfast treat.
nyt cooking

Roasted and Smothered Squash

Make a meal out of this smothered squash by having it with rice and salted yogurt, or serve it as a side for roast chicken or a seared pork chop.
nyt cooking

Pecan Linzer Bars

These bars have the nutty and jammy vibes of a classic Linzer torte, the Austrian dessert of almond or hazelnut shortbread layered with preserves.
nyt cooking

White Chocolate Macadamia Cookies

These cookies take familiar ingredients into the realm of something truly special, celebrating the floral vanilla notes of real white chocolate and the buttery richness of macadamia nuts.
nyt cooking

Giant Almond Croissant

Crisp and buttery puff pastry is filled and smothered with fragrant frangipane, just like an almond croissant, but in an extra-crunchy, sharable format.
food52

Amu’s Gingery Chicken Soup With Lentils & Potatoes

This combo of starchy red lentils, creamy potatoes, and fiery ginger is my ideal chicken soup. It’s the bowl my mom would make whenever I had a cold or tingle in my throat. The spicy pepper, warm turmeric, and perky green chiles quickly cleared up whatever ailed me.
food52

Spicy Chicken Soup with Sweet Potato and Cabbage

This is the soup I make when I really need soup. When I’m sick or just sick of cooking. It skips fussy searing for soothing simmering instead.
NYT Cooking

Brown Butter Toffee Sandwich Cookies

These crisp butter cookies incorporate blitzed toffee in place of some of the sugar and butter for a rich caramel flavor. To really amplify that almond-toffee essence, the cookies are topped with sliced almonds, and a nutty brown-butter icing is sandwiched in between.
NYT Cooking

Fruity Meltaways

Any fruit will work, but choose a vibrant freeze-dried fruit, like cherries and blueberries, for a more brightly-colored cookie. The freshly baked cookies are tossed in a combination of ground freeze-dried fruit and confectioners’ sugar for a pretty pastel finish.
NYT Cooking

Chewy Gingerbread Cookies

This gingerbread is maxed out on spice, packed with two types of fiery ginger and lots of prickly black pepper. Cozy from all the warm spices as well as from molasses, they’re perfect for munching on while tree-trimming.
NYT Cooking

Banana Cream Pie

Floral honey, aromatic cardamom and a whipped cream bursting with banana goodness bolster the flavors of this classic dessert. The addition of freeze-dried bananas to the cream layer intensifies the taste of the fruit in each bite.
food52

Cornbread Stuffing, but Make It Taco

This stuffing is for all my Taco Bell lovers out there. Cornbread and ground turkey (or beef, pork, or even crumbled tofu) is showered in my patented Bell seasoning blend. You can make a meal out of just this dish, or show it off at Thanksgiving.
food52

Vegan Stuffing with Mushrooms and Nori

This vegan stuffing isn’t missing any meaty flavor, thanks to two kinds of mushrooms, cheesy nutritional yeast, and briny ground nori. Between the chewy shiitakes and jagged croutons, there’s tons of textural interest.
food52

Pumpkin Spice Latte Caramels

Even if you aren’t a fan of the drink, it’s humanly impossible to resist these cozy, chewy caramels.
food52

Salted Vanilla Bean Caramels

I get offended when something bland is called “vanilla.” Good vanilla is anything but boring. It’s sultry, floral, and oozes nostalgia. These caramels show all that vanilla can be.
food52

French Onion Soup-fflé

This soufflé combines two of my gooey favorites: creamy cheese soufflé and rich French onion soup.
food52

Pimento Cheese Soufflé

French-ify an American classic, by transforming perky pimento cheese into a fluffy soufflé.
food52

Upside Down Peach Mochi Cake

Peaches. Cream. Caramel. Need I say more? This dense, chewy cake has all the flavors I want in late summer.
food52

Cheesy Corn Mochi Cake

This snack slash appetizer slash dessert cake is dense and chewy, with a crackly cheese crust, and pops of sweet corn kernels running throughout.
food52

Nectarine & Pistachio Crisp

Nectarines are brightened up with lemon juice and zest to stand up to a nutty pistachio crumble on top, finely chopped to fully express their earthy, sweet flavor. Serve with a generous dollop of crème fraîche.
food52

Blueberry & Black Cocoa Crumble

Orange blossom water and honey highlight blueberries’ natural floral aroma with a bitter, crunchy black cocoa streusel adds punchy contrast.
food52

Lamb Meatballs With Tahini Sauce & Red Onion Salad

Warm spices, zippy tahini dressing, bright sumac, and a red onion salad all come together in a pillowy pita.
food52

Turmeric Fish Balls With Peanut Sauce & So Many Herbs

Try these flavor-packed cod meatballs with any lean seafood, from halibut to cod!
food52

My Big Fat Halloumi Salad

Roasted almonds, chewy and sweet dates, tender roasted eggplant, crispy chickpeas, and hunks of seared Halloumi. After tossing the peppery arugula and bitter radicchio in a bright sumac dressing, pile it all onto a large plate and garnish with the hot and cold toppings.
food52

Italian Combo Salad With Mortadella & Provolone

This salad takes everything you love about an Italian combo—the meat, the cheese, the pepperoncini—and piles it onto lightly dressed Little Gem lettuce for a fresh, crisp way to eat your favorite cured meats.
food52

Blueberry Pecan Oat Thumbprint Cookies

These crumbly cookies can be made with any unsweetened nut butter and filled with whatever you crave.
food52

Chocolate-Hazelnut Thumbprint Cookies

A whole chocolate-hazelnut candy pressed into each cookie!
food52

Joyous Almond Butter

Just like an Almond Joy, but spreadable, spoonable, and ready to be part of your complete breakfast!
food52

Garlic-Studded Pork Shoulder With Anchovies & Calabrian Chiles

Pork shoulder is studded with garlic and seared until golden brown all around. Next, even more garlic is sweated down with briny anchovies and bright Calabrian chiles. After a splash of white wine, it simmers for hours until the pork gets all kinds of tender, moist, and succulent.
food52

Cashew Milk–Braised Cabbage With Crunchy Chile Oil

Here cabbage is deeply charred before braising with cashew milk, ginger, scallions, chiles, and garlic.
food52

Sticky Pomegranate & Black Pepper Chicken Wings

Here the pomegranate molasses deeply caramelizes, while the black pepper really punches.
food52

Sticky Fish Sauce Chicken Wings with Peanuts & Herbs

Big punchy flavors: perky from lime juice, funky from fish sauce, and full of tongue-tingling spice from lots of chopped chiles and garlic. Finish with a shower of chopped peanuts, cilantro, and mint.
food52

Olive Oil Blondies With Salted Caramel

The grassy and citrusy flavor of olive oil cuts through the sweetness of the blondie and is complemented by the salty, slightly bitter caramel.
food52

Black & White Swirl Pound Cake

This pound cake is unbelievably fluffy, tender, and light. The black swirl in this cake is ultra-dark and intense thanks to black cocoa, an extra-Dutched cocoa powder that makes everything taste like Oreos.
food52

Go-to Vanilla Pound Cake

This pound cake is unbelievably fluffy, tender, and light. It has a toasty brown crust and tight crumb that slices cleanly. Nobody won't like this pound cake.
food52

Spicy Tostada Toffee With Toasty, Chewy Toppings

This tostada toffee is a corny, extra crunchy take on the classic saltine bark. Baking heightens the roasty flavor of the masa — great with any toppings from chopped dates and apricots to toasted pepitas and peanuts.
NYT cooking

Chocolate Peppermint Shortbread

Crispy and chewy, this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring).
food52

Cornbread Strata With Cheddar & Jalapeños

Corny strata made with cornbread cubes, corn kernels, jalapeños, scallions, and sharp cheddar cheese. For a tangy finish, serve it with a dollop of yogurt or sour cream and hot sauce.
food52

Pizza Party Strata with Garlic Bread & Pepperoni

This pizza party strata is made with cubes of garlic bread, pepperoni, mozzarella, and dollops of marinara sauce bathed in an eggy custard. It's finished with grated Parm, snipped basil, and a few glugs of EVOO.
nyt cooking

Stuffing Panzanella with Cranberry Vinaigrette

Serve them warm, on top of a fresh, raw salad tossed in a tangy cranberry-mustard vinaigrette, with fried pepitas running throughout for even more crunch.
nyt cooking

Stuffing Dumpling Soup

Leftover stuffing smashed into fluffy and tender dumps.
nyt cooking

Best Thanksgiving Leftover Sandwich

The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter.
bon appétit

Pretzel & Potato Chip Moon Pie

The shortbread cookies are loaded with blitzed-up pretzels (for that extra toastiness) and salty potato chips—the perfect contrast to the sticky-sweet marshmallows and half-dip of bitter dark chocolate.
NPR

Slice of Apple (Hand) Pie

Sometimes you just need a slice of apple pie, that's when these lil guys can come to the rescue.
food52

Ditalini With Tender Herbs, Chickpeas & Yogurt

A mix of tender herbs and greens, such as dill, parsley, and spinach, melt into a base of garlic and anchovy, then simmer in broth or water until totally tender and silky—the perfect foil for creamy chickpeas and chewy pasta.
food52

Orecchiette With Bacony Collards & Cannellini Beans

Tough collard greens cook down in garlicky bacon fat, then simmer in broth or water until totally tender and silky—the ideal companion for creamy cannellini beans and chewy pasta.
epicurious

Instant Pot Haleem

Pakistani dal, rice, and barley stew flavored with meat simmered to create a lip-smacking, umami-packed meal.
bon appétit

Cheesecake-Cake

This cheesecake has a vanilla pound cake base, because why the hell not?
bon appétit

Citrus-Ginger Raita with Spice Oil

Thick labne gives us the wiggle room to stir plenty citrus juice into this vibrant raita.
bon appétit

Brown Butter & Sage Laacha Paratha

This is your standard laminated paratha, using the browned, nutty milk solids from brown butter to laminate the dough. For the flakiest results, form the dough coils the night before and let them rest overnight, tightly wrapped in plastic. And if you have time, parcook the parathas in advance too so they can chill fully in the fridge before the final cook.
bon appétit

Khoshaf

This simple refreshing drink often used to break fast during Ramadan gives all kinds of holiday vibes. Though definitely not halal, spike it with a splash of liqueur (Cardamaro, Lillet, sambuca, even peach schnapps would be nice), or keep it nonalcoholic with a light honey syrup instead.
bon appétit

Milk & Honey Pie

A custard pie inspired by the milk and honey-based desserts across India, Bangladesh, and the Middle East, with milk powder in the meringue that makes it almost creamy in the middle, chewy on the outside—similar to the texture of pavlova.
bon appétit

Garam Masala Short Rib Roast With Pistachio Crust

This roast is cooked in the style of American barbecue, while maintaining Indian flavors, and has a serious spice-coated crust, like bark on a brisket.
bon appétit

Tahdig With Cranberries And Woody Herbs

This tahdig is dressed up with cranberries and woody herbs for a Thanksgiving-y, festive feel.
bon appétit

Smashed Green Beans With Lemony Sumac Dressing

Green bean salad with a delightfully bright combination of lemon and sumac.
bon appétit

Winter Squash Bharta

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice. Its signature flavor comes from the use of pungent and fiery mustard seed oil.
bon appétit

One-Skillet Paprika Chicken Thighs & Pepper Rice

Inspired by paella — lots of smoky paprika and a sofrito base, which is a mixture of bell pepper, onion, garlic, and tomato, and the traditional starting place for many Spanish dishes, from fideua to stewed oxtails.
bon appétit

One-Skillet Garam Masala Chicken Thighs & Saffron Rice

For nearly every special occasion, my amu would make a big pot of biryani, heady with warm spices, saffron, and aromatic aged basmati rice. This one-skillet rice gives me all those party vibes, but in a mini version that I can whip up for just myself
bon appétit

Whole Fish Ssam

Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch. Set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice.
nyt cooking

Amu's Chicken Korman

This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich
bon appétit

Short Rib Tacos With Cilantro-Lime Slaw

The meat is basted with a mixture inspired by salsa negra, a deeply flavored bittersweet salsa made from fried morita chiles and piloncillo. Create a quick pantry salsa by blending canned chipotle chiles in adobo with brown sugar, charred garlic, and vinegar to provide similar smoky, sweet, and bitter flavors. The simple cilantro-lime slaw adds cool crunch against the rich meat and chipotle heat.
bon appétit

Adobo-Style Eggplant With Pork

To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness.
bon appétit

Kolar Pitha

Crispy and sweet. Traditionally these banana fritters are sweetened with a syrup made from gur or jaggery, which gives them a musky aroma and a dark brown color. This version uses maple syrup, which hits many of the same notes as those sweeteners.
bon appétit

Corn & Peach Chaat

This chaat recipe is inspired by my father’s, and made with ingredients I have around during peak summer. Juicy ripe peaches, raw sweet corn, and roasted peanuts get tossed with aromatics and dressed in a perky nimbu pani, a spiced salty limeade. The whole thing is the perfect refreshing, recharging antidote to a day spent out in the sun.
bon appétit

Grilled Naan & Tomato Party

Grated raw tomato and ghee-sizzled nigella seeds create a base for pretty-in-pink raita and get smeared on the naan during grilling, and big tomato wedges are tossed in spiced yogurt before charring on the grill, which approximates the super high heat of a tandoor.
bon appétit

Salted PB&J Ice Cream Pie

Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter jam or jelly combo will do, whether it’s tahini with strawberry jam or almond butter with cherry compote. An equal weight of pretzels or potato chips would also work in place of crackers in the crust. The only real limit is your imagination!
bon appétit

Paneer With Burst Cherry Tomato Sauce

This dish of saucy, seared paneer channels the flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—into a quick-cooking cherry tomato sauce that's packed with bright spring-y sugar snap peas.
bon appétit

Pork & Scallion Dumplings With Crispy Skirt

Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt.
bon appétit

Trail Mix Cookies

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts (such as walnuts, pecan, cashews), dried fruit (like apricots, raisins, and tart cherries), hearty oats, and chocolate.
bon appétit

Ranch Fun Dip

Guaranteed to make any raw vegetable taste good, and it will last for weeks! The pistachios, nutritional yeast, and salt should be ground to the texture of coarse sand so the dip easily clings to the cut sides of the vegetables—just like, well, Fun Dip candy.
bon appétit

Cinnamon-Date Sticky Buns

Instead of the usual brown sugar and butter filling, the fluffy buttermilk-laced buns are filled with a cinnamon-scented date purée.
bon appétit

Triple-Threat Onion Galette

A free-form tart that combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. And we'd happily eat it for breakfast, lunch, or dinner.
bon appétit

Spiced Lamb Dill Yogurt Pasta

Yogurt makes this pasta creamy and comforting without feeling too rich. It is inspired by the Middle Eastern dish shish barak, tiny dumplings filled with lamb and pine nuts in a tangy yogurt sauce. You’ll find all those flavors here but made simpler and brighter with help from dried pasta and plenty of fresh dill.
bon appétit

Cardamom Pistachio Carrot Cake

When carrot cake meets carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia. Raisins, cinnamon, and cream cheese frosting get the boot and brown-butter pistachios, cardamom, and sticky carrot glaze take center stage.
bon appétit

Digestive Cookies

Wheat germ, the nutrient-rich heart of wheat kernels, gives these cookies their hearty, nutty crunch while also keeping them tender and crumbly.
bon appétit

Healthy-ish Fried Chicken

Drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken.
bon appétit

Queso, Not From A Jar

Drizzle this cheese dip on weeknight nachos and tacos, or pull it out whenever a Tex-Mex happy hour is in need. Margaritas, anyone?
bon appétit

Steamed Kabocha With Ginger-Soy Dressing

When vegetables are steamed, they come out refreshed and hydrated. Zhuzh it up with a punchy ginger-soy dressing. All in the time it would take to heat up the oven—and there’s no oily baking sheet to clean when you’re done.
bon appétit

Egg Korma With Frizzled Onions

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce.
bon appétit

Salty & Sweet Miso Party Mix

Sweet from honey, savory from miso and nutritional yeast, and a touch spicy from chili powder—it’s the perfect crowd-pleasing snack.
bon appétit

Dashi Oats With Crunchy Veg

Bright and crisp vinegar-dressed cucumbers and radishes add colorful contrast.
bon appétit

Spicy Citrus Refresher

This big batch of jalapeño-spiced orange-lime juice keeps in the fridge for a couple of days. Pour it over ice and top it with seltzer for a refreshing alcohol-free pick-me-up, or stir a splash of rum into your serving for a cocktail.
bon appétit

Tea-Totaler's Toddy

No booze required for this soothing green tea toddy. But if you do want an extra dose of warmth, we like this with smoky mezcal.
bon appétit

Better Than Celery Juice

Celery juice—all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get interesting. Better yet: It also tastes good with gin.
bon appétit

Shirley Tonic

A holiday-spiced grenadine syrup, club soda, and a twist is a grown-up Shirley Temple we can all enjoy. For the adults who want to imbibe, a splash of Scotch fits right.
bon appétit

Brothy Clams With Soba

Every batch of clams will bring a different level of saltiness to this update on linguine with clams, so be sure to taste the broth and add water as needed.
bon appétit

Fideos with Chicken Thighs and Kale

With a crispy top hiding a layer of jammy, tomato-y noodles, this one-skillet meal is anything but one-note. There's flavor at every stage.
bon appétit

Squash with Yogurt Sauce and Frizzled Onions

Crispy-sweet red onions that roast alongside the squash for a finishing dose of flavor and texture.
bon appétit

Not My Amu's Chicken Biryani

Set out to develop a simplified biryani, swapping out lamb leg for quick and forgiving chicken thighs, paring down the spices to just a few pantry essentials—warm cinnamon and cardamom, spicy black pepper; chopped nuts, sweet dried fruit—and using a heavy-lidded dutch oven to hold in all the steam, without the traditional dough seal. Think of this as an introductory biryani that allows you to focus on what really matters: the rice.
bon appétit

Roadie Hoagie

The flavors in this sandwich get more delicious and robust as it sits. Assemble it in the morning, and when lunchtime comes around, the peppery mustard greens will have become tender and mild, while the bread and mozzarella will have soaked up the briny olive vinaigrette.
serious eats

Saganaki with Walnut Vinaigrette (Greek Pan-Fried Cheese)

Here, we give the dish a small twist, serving the cheese topped with a toasted-walnut vinaigrette.
bon appétit

Zucchini-Lentil Fritters with Lemony Yogurt

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
serious eats

Carrot Salad with Yogurt, Ghee, and Barberry Dressing

This simple fall salad dresses up shaved and pickled carrot with perky barberries and warm spiced ghee.
serious eats

Spiced Eggplant with Tomato and Mustard Seeds

Spices, tomato, and mustard give this easy vegetarian eggplant dish heat and zing.
serious eats

Broiled Whole Porgy with Blistered Shishito and Tomato

Make dinner in a flash with this sheet pan broiled porgy.
serious eats

Frappé (Foamy Iced Coffee)

Instant coffee is made instantly refreshing in this foamy Greek iced coffee.
serious eats

Eggplant Tart with Goat Cheese, Honey, and Nigella

Frozen puff pastry to the rescue! Here, it makes a crisp base for a quick and easy savory eggplant tart.
serious eats

Tomato Raisins (Oven-Dried Whole Cherry Tomatoes)

This recipe for dehydrated cherry tomatoes yields jammy, plump, and concentrated tomatoes that are like sweet-savory tomato raisins.
serious eats

Riselotes al Salto (Elote-Flavored Risotto Pancake)

Leftovers don't have to be boring. Here, corn risotto gets a second life with some inspiration from elotes.
serious eats

Roasted-Tomato and Caper Spread

Sweet roasted tomatoes join forces with briny capers and spicy fresh olive oil in this flavorful spread.
serious eats

Brown-Butter Old Fashioned

The classic Old Fashioned cocktail gets an update with toasty, nutty browned butter, which adds richness while mellowing things out.
serious eats

Pressure Cooker Corn Risotto

Make the most of sweet summer corn.
serious eats

Summer Rolls with Jicama, Watermelon, and Herbs

Keep cool with these refreshing no-cook summer rolls, filled with watermelon, jicama, and herbs.
serious eats

Paratha (Flaky South Asian Flatbread)

Crispy, chewy, buttery, and comprised of innumerable flaky layers, this flatbread complements any dish and can be eaten with any meal.
serious eats

Pan-Seared Flank Steak With Peaches & Dandelion Greens

Bitter greens and sweet peaches are the perfect match for meaty and flavorful pan-seared flank steak. Even better, this one-pan dinner comes together in just 15 minutes.
serious eats

Watermelon Gazpacho With Calabrian-Chili Crema

The addition of bright and juicy watermelon to the classic mix of tomato, cucumber, and onion makes this chilled summer soup even more refreshing.
serious eats

Kanafeh

Filled with salty cheese and drenched in a floral syrup, kanafeh—a phyllo dessert found throughout the Middle East—is a study in contrasts.
serious eats

Spanakopita

For a twist on the classic, this version of Greek savory pie uses an assortment of greens and tender herbs in addition to spinach.
serious eats

Tamarind & Palm Sugar Popsicles With Chili Salt

Palm sugar adds a caramelized sweetness to the tart tamarind concentrate that flavors these pops. Just before serving they're dipped in a perky chili salt spiked with malic acid for a tongue curling bite.
serious eats

Baked Chicken Wings with Tamarind-Ginger Glaze

Aromatic Kashmiri red chilies, pungent ginger, tart tamarind paste, and smoky palm sugar are what make these chicken wings both fast and flavorful.
serious eats

Fish Bhuna

A change of pace from your usual fish dinner, this is great served alongside rice and a simple cucumber salad.
serious eats

Cucumber Raita

This cooling yogurt-based sauce comes in many forms and can be served with all kinds of dishes.
serious eats

Broiled Fava Beans With Dill and Garlic Salt

Make delicious springtime fava beans simpler by broiling them in their pods, then tossing them with a seasoning salt for a peel-and-eat snack.
serious eats

Snap Pea and Radicchio Salad With Garlic Yogurt Dressing

Luckily, sweet and bright snap peas are just what radicchio needs to tame its bite. This bright salad coats chilled, crisp sugar snap peas in a tangy yogurt dressing to contrast warm, charred radicchio.
serious eats

Extra-Crispy Fried Chicken With Caramelized Honey & Spice

Inspired by Popeyes, this fried chicken has that signature airy crust of rugged and scraggy bits, coupled with some personal touches.
serious eats

Vietnamese-Style Chicken Meatballs With Ginger & Mint

These quick and easy chicken meatballs are loaded with flavor for a fast meal that's still impressive.
serious eats

Savory Green Curry French Toast

This French toast recipe gets a savory twist from spicy and funky green curry paste. Blending the curry base and soaking the bread well in advance ensures that the curry soaks all the way through, for a flavorful, custardy center.
serious eats

Masala Dosa

This iconic dish is ubiquitous throughout South India.
serious eats

Dosa

A dosa batter that turns crisp, chewy, and light on the griddle, with a sourdough-like tang thanks to a double fermentation.
serious eats

Salteñas

These traditional Bolivian pies are part empanada and part soup dumpling, featuring a buttery pastry crust filled with a saucy chicken stew.
serious eats

Homemade Spicy Chili Crisp

Make this spicy, tingly, salty, crunchy, captivating chili condiment your own.
serious eats

Harissa Ranch Dressing

Is there anything better than ranch? Yes: harissa ranch.
serious eats

Quick Broiled Shrimp With Harissa and Beer

Spicy harissa paired with bitter and hoppy beer make the ultimate broiled shrimp.
serious eats

Dried Chile Harissa

This dried chile version of the North African staple can be used as a spice rub or hydrated with water for a paste.
serious eats

Fresh Chile Harissa

This version of the North African staple blends an assortment of smoky charred fresh chiles with caraway and coriander.
serious eats

Vegan Philly Cheesesteak

Thick sheets of yuba (tofu skin) are sliced, smothered in an umami-packed mushroom broth, and tossed with caramelized onions and roasted trumpet mushrooms.
serious eats

Vegan Cashew Milk–Braised Green Plantains

Dense and meaty green plantains are hearty enough to stand on their own in this creamy cashew sauce. We simmer the thick slabs of plantain in a blend of rich cashew milk, bright herbs, and aromatic spices for balanced flavor and a vibrant hue.
serious eats

Vegan Tofu and Herb Salad

A bold, citrusy, garlicky, spicy salad that's fit for breakfast, lunch, or dinner.
serious eats

Salted Mint Lassi

This herbaceous, savory lassi is the perfect accompaniment to any Indian meal. Think of this lassi as a drinkable raita, offering contrast to a meal of rich curries and rice.
serious eats

Mango Lassi

Lassi is the original milkshake that can be found in countless variations throughout India, Bangladesh, and Pakistan.
serious eats

Coconut Chutney

This is the blueprint for the classic coconut chutney, often eaten alongside idlis and dosai, although it's versatile enough to serve with grilled fish or vegetables. You can easily make it your own by adding green chilies, cilantro, or curry leaves.
serious eats

Braised Lamb Shoulder With Dried Chilies & Dates

The oven shoulders most of the work in this easy lamb shoulder braise.
serious eats

Double-Caramel Flan

For the best flan, double the caramel.
serious eats

Pan-Seared Duck Breast With Orange Pan Sauce

For perfectly cooked duck with crispy skin, this recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow
serious eats

Bengali Rice Porridge With Lentils & Chicken

This chicken-potato-red lentil porridge is bright with turmeric and seasoned with ginger, a pungent hit of mustard oil, and a garnish of spicy green chutney.
serious eats

Traditional Toum

A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.
serious eats

Toasted Cream

Transform dairy's fresh, grassy flavors into nutty butterscotch and toffee
serious eats

Grasshopper Ice Cream Pie

This mod '50s dessert deserves to make a comeback, via this updated take.
serious eats

The Ultimate Chicken Noodle Soup

With just a few extra steps, you can transform your chicken noodle soup from beige and boring to flavor-packed gold.
serious eats

Coconut & Ají Amarillo–Braised Chicken

Aji amarillo paste and coconut milk transform a one-pot meal into a complex, flavorful dish.
serious eats

Cuñapes/Pão de Queijo

Cheesy bread is absurdly good, no matter what you call it.
serious eats

Classic Rich and Silky Potato Gratin

After rounds and rounds of testing, we've finally landed on the perfect classic potato gratin (scalloped potatoes), one that's creamy, silky, and loaded with flavor.
serious eats

Tater Tot Casserole

Like paellas and tagines, casseroles take their name from the dish they're cooked in. But, while anything baked in a casserole can be called a casserole, the Midwestern preparation known as "hotdish" is much more specific. A hotdish always consists of meat, vegetables, a starch, and sauce—it's not a side dish, but an entire meal unto itself. And Tater Tot hotdish is, hands down, the most epic version of these one-pot wonders.
serious eats

Chaat-Spiced Chex Mix

The funky, salty, spicy, and tart flavors of chaat masala spice mix transforms anything it's sprinkled on.
serious eats

Papri Chaat

Papri chaat is a traditional street snack found all over India, with crunchy, soft, and fluffy textures, all smothered in tangy, sweet, and hot chutneys.
serious eats

Chaat Masala

This spice blend adds salty, funky, spicy, and sour flavors to anything it touches, from traditional chaat dishes to sliced fruit or mixed nuts.
serious eats

Celery Soup With Peanut Crumble & Pickled Grapes

This play on a classic childhood snack combines a creamy celery purée with sherry-vinegar infused grapes and a spicy, savory peanut topping.
serious eats

Charred Broccoli With Manchego, Hazelnuts, & Honey

The classic side dish of broccoli and cheese, made sophisticated.