Recipes & Food

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.

For flavorful arroz rojo with the fluffiest grains, toast the rice before cooking it with an aromatic tomato purée and chicken stock.

The warming, soothing and downright healing effects of dal are well known throughout South Asia and its diaspora This is an everyday dish for a good reason: It’s simple to make but tastes complex, and the flavor only deepens over time There are countless ways to make dal; this version requires just 10 minutes and five ingredients (not including salt), all serving important purposes: The lentils cook quickly, the turmeric lends an earthy wholesomeness and the rich chhonk, or tempering, made by sizzling spices with ghee, brings instant depth

What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes Just seeing that mixture in the pan lifts my spirits

Dal can be made with all kinds of lentils and cooking methods These vary not just from region to region, but also from day to day, mood to mood Some cooks like dal soupy, others chunky

In Iranian cuisine, rhubarb is often used in savory dishes rather than in sweet ones The hearty pinkish-red stalks, which cook down quickly and tenderize, provide just the right amount of tang to herb-based stews like khoresh rivas Typically, this bright and flavorful dish is prepared with red meat, but hearty butter beans star in this vegetarian version

This warming, nourishing soup, thickened with rice, is full of soft strands of green cabbage Parmesan is used here in two ways: The rinds are simmered in with the broth, and the cheese is grated and sprinkled on top, adding complexity and body If you like a kick, you can increase the red-pepper flakes, or leave them out entirely for a supremely gentle broth

In this reinterpretation of the classic French dish leeks vinaigrette, tender braised leeks are bathed in a punchy miso vinaigrette, tossed with creamy white beans then served with an oozy soft egg for an easy, comforting midweek meal Steady, gentle heat is the key to achieving the rich, jamlike leeks, coaxing out their sweetness while ensuring that they stay silky The miso leeks can also be eaten in other ways — on a slice of toast, stirred through warm potatoes or pasta, or tossed with French lentils and peppery arugula for a simple salad

This weeknight-fast soup — a common and comforting family meal in Mexico — is easy to prepare and uses ingredients typically stocked in the Mexican kitchen like beans, chorizo and fideo noodles Puréeing the beans with chicken stock, tomatoes, oregano and spices gives the soup a rich and hearty finish, while bits of broken pasta and spicy chorizo add bite Toasting the pasta adds a nutty depth to the flavor that, together with the fire-roasted tomatoes and stock, give the impression that this soup has simmered for hours, not 10 minutes.

Vietnamese bánh tráng is a very versatile ingredient—stuff it a number of ways for crispy or chewy rolls, or fry it for use as a crunch cracker to layer vegetables, seafood, or meat.

With just a few pantry ingredients and the right technique, these soft and savory Kenyan flatbreads can be mixed, laminated, griddled, and ready for dinner in under an hour.

This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.

Get the lowdown on baking at high-elevation with tips from three of the of the world's best mountain-top bakers.

Here to save your weeknight life: a slow-cooker main that’s truly “set-it-and-forget-it,” with results that taste like they required significantly more effort This rich and flavorful pork takes about 5 minutes to throw together in the morning Before dinner, just simmer the sauce — a sweet-salty mix of soy and honey — until it’s syrupy, shred the meat, add a flurry of fresh herbs and you’re done

This chopped salad is fresh, festive and excessive in a celebratory way While most salads opt for the lightest layer of dressing to optimize the produce’s flavors, this one calls for the dressing to generously coat the crisp ingredients Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips

Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer Don’t overmix the ingredients, and make sure the bananas are very ripe.