Recipes & Food

This bright and refreshing iced coffee is made with fresh lemon juice, sugar, and strongly brewed coffee such as cold brew, espresso, or an iced coffee concentrate. Often dubbed the "world's first," it's good enough to also be ranked as the "world's best." The secret to making it is all about dialing in the flavor to your taste.

These cookies get their rich banana and toffee flavor from caramelized bananas and brown butter. Customize them with chocolate chips or toasted coconut flakes.

A mainstay of Nigerian cuisine, my groundnut (peanut) stew features chicken and chunks of beef simmered in a velvety, aromatic peanut sauce. Spoon it over rice, plantains, or sweet potatoes for a filling meal.

A good breakfast casserole is not only a crowd pleaser, it’s also a practical addition to any breakfast or brunch spread for many reasons: It comes together with a simple ingredient list, it can be assembled, then refrigerated overnight until the next morning, and it is much easier to cook for a crowd than traditional French toast Day-old French bread works best here, but you can substitute any fluffy white bread or enriched bread like challah or brioche; just remove the crusts if they’re on the thicker side The butter and brown sugar topping creates a crunchy, caramel-like crust as the casserole bakes, and the inside remains moist and tender

Alka-Seltzer contains two key ingredients—baking soda and citric acid—that react to form sodium citrate, the emulsifying salt that is the secret to all processed cheese sauces. This recipe leverages that salt to give you the smoothest, creamiest cheese sauce in under 5 minutes.

With a custardy interior that oozes peanut butter when you cut into it and a generous drizzle of condensed milk, Hong Kong-style French toast is the breakfast of champions—but don't let that stop you from eating it any time of day.

A staple of the Chinese home kitchen that everyone should know.

Pork is included in almost every Chinese celebration, in which it symbolizes abundance and wealth. This glossy, aromatic pork belly is "red-cooked," or coated in a sticky soy-based reduction typical of Shanghainese cuisine. The result is sweet and savory cubes of meltingly tender meat in an aromatic sauce.

Packed with chiles, Sichuan peppercorns, spices, nuts, and fried onion and garlic, this homemade chili crisp condiment goes with just about everything.

This salty-sweet sandwich featuring a tender, flavorful bone-in pork chop on a toasted, buttered pineapple bun is a classic in Macau, where it's won over the hearts and stomachs of locals and tourists alike.

Salads, sandwiches, pastas, and more for easy, breezy lunches and dinners.

Instead of mixing together a bunch of ingredients to make a just-okay veggie burger, smash portobello mushroom caps with a heavy skillet while cooking until they’re thin but dense with savoriness, then dress them with melted cheese, tuck them into a bun and top them with classic fixings Cooking mushrooms this way forces the water out of their spongy bodies, turning them into something meaty and satisfying Because they’re so thin, you’ll want to stack two mushrooms per bun

A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found at work sites and garden parties across the 16 states below the Mason-Dixon line This recipe came to The Times from the Charleston, S.C.-bred cookbook authors Matt Lee and Ted Lee Serve with crackers, or for a Masters pimento cheese sandwich, spread it between two pieces of soft white bread.

Most North Dakotan grandmas seem to agree that this beloved soup should be simple and comforting, with little more than good chicken broth and handmade (not frozen!) dumplings.

Perfect for spooning over biscuits, grits, and eggs, this classic Southern breakfast gravy is made by mixing the drippings of pan-fried country ham with black coffee.

Served with a boiled egg and pita, qudsiyeh—hummus topped with fava beans—is a common breakfast throughout the Levant.

Juicing a handful of lemons at the beginning of every week is one of our editor’s best tips for saving time when cooking.

Made with cooked eggs, sauce gribiche is a classic of the French kitchen. While traditionally an emulsified sauce, many versions today are broken, and it can be made well either way. Here we explain the tricks and techniques for making both versions successfully.

Transform humble ingredients like chickpeas and pita into a satisfying meal by combining them with tahini, toasted pine nuts, and tender pieces of fried meat.

This white spice paste is the cornerstone of many Indonesian meals and is the base of many other essential flavorings within the cuisine. Plus: Having a jar in my fridge means I can whip up my favorite meals at a moment’s notice.

With a rich nuttiness and bold flavor from shallots, garlic, red chiles, palm sugar, and tamarind paste, peanut sauce is a delicious staple in Indonesia and other parts of Southeast Asia. Here’s how to make it at home.

This savory applesauce is full of apple flavor and celebrates my love of sweet, sour, and spicy—all in one bite. Pair it with roast pork, chicken, good cheese, or even pancakes.

All you have to do is press puff pastry over the asparagus spears, lemon zest, goat cheese, and fresh thyme, bake, and flip for a beautiful spring tart that takes less than an hour to prep, including bake time.

These biscuits rely on frozen grated butter to create an extra light and crispy texture The dough can be gently kneaded together, rolled and cut into biscuits using a biscuit cutter or knife before baking, but this method of folding and rolling produces more flaky layers The final step of rolling the dough like a jellyroll, flattening it, and cutting it into triangles results in triangular biscuits that gently fan apart in layers that are perfect for catching extra butter and jam, or for pulling apart with your fingertips

Many people think of radishes as a raw salad topper, but cooked radishes are sweet and crisp-tender and make a quick and easy weeknight side Brown butter adds a hint of nuttiness, and a touch of sugar caramelizes the radishes, while chopped fresh herbs and a squeeze of lemon lend brightness Serve the glazed radishes warm or at room temperature

Plus, three tips for simple microwave cooking.

Chefs discuss all the items they zap in their microwaves at home.

Crunchy, refreshing vegetables, crisp pita, and a tangy pomegranate dressing make this a satisfying salad you’ll want to eat every day.

This collection includes a variety of soups that take advantage of spring produce like ramps and asparagus.

One of the best features of these Mexican hand-held fried masa pockets is that they can be filled with almost anything. This version of cazuelitas features a rich mushroom, caramelized onion, and crème frâiche filling. Once assembled, they’re dunked into a buttery chicken stock glaze before serving.