Recipes & Food

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.

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