Recipes & Food

A salad made for the Buffalo wing lover in your life.

Bar pies are the ideal pizza for those who love thin crusts, and while making them from scratch is doable, sometimes you just need that pizza NOW. Far from being a compromise, tortilla-based pizzas are in fact the ideal quick and easy-way to make a super-crisp, extra-thin crust for a full-on pizza experience in under 15 minutes from start to finish.

Classic dan dan noodles are made with pork, pickled vegetables, and plenty of chili oil. In this version, we pack in all the flavor and texture with mushrooms fried until golden brown and chewy.

We use our fried chicken technique on boneless, skinless chicken thighs for an extra-crisp crust and juicy meat. So how do you make extra-crunchy, well-seasoned fried chicken even tastier? With a peppery cream gravy, of course.

Perfectly cooked chicken schnitzel, like the version here, is juicy and tender, with a golden, crunchy exterior that is almost impossible to resist.

Crunchy on the outside and fluffy on the inside, oven fries don't have to be forgettable.

Made with a rich pork broth, tart sorrel, spring onions, and green garlic, this green borsch celebrates the abundance of spring and early summer.

If you've been primed on Peruvian food, the conversation likely started with the country's mindboggling variety of potatoes. But culinarily speaking, Peru is the Hope Diamond of Latin America, home to dishes and flavors you won't find anywhere else. Here are 10 essential meals to dig into on your visit.

Colombian-style arepas often have crumbled cheese mixed right into the dough. An even more intense option: arepas made with a thick layer of melty cheese stuffed right into the middle.

Tender slices of deeply seared beef, blister-y onions, juicy tomatoes, and crispy French-fried potatoes unite in this classic Chinese-Peruvian stir-fry.

Making taco seasoning from scratch guarantees a fresher flavor than store-bought mixes—one that you can adjust to your tastes.

Filipino grilled pork belly may be one of the cut's greatest expressions. Get a killer recipe and thermal concepts here!

This mayo-less potato salad is a crowd-pleasing side dish you can whip up in half an hour. It tastes best at room temperature, so there's no need to worry about keeping it hot or cold.

Devils on Horseback is a fabulously delicious appetizer recipe of dates stuffed with cheese and wrapped in bacon, then broiled or baked until crisp.

This candied bacon is bathed in brown sugar and maple syrup, with a subtle kick from gochujang and pepper flakes and a touch of orange zest. Eat it on its own or treat it as the ultimate addition to a BLT.

The ideal potluck dish is one that's easy to make in bulk, inexpensive, and holds up to extended heating and reheating. Frijoles charros is one superlative potluck dish.

The sous-vide cooker is the best way to guarantee the juiciest, tenderest, most flavor-packed chicken salad. Adding aromatics directly to the cooking bag guarantees more flavorful results.

This cucumber water recipe uses a simple and reliable technique that works well with a range of refreshing flavor combinations.

This infused water recipe combines sweet ripe blackberries, tart grapefruit, and woodsy sage for a refreshing and balanced drink.

This fruit infused water recipe relies on Floral plums, woodsy thyme, and fresh chiles for its tart and herbaceous flavor.

The drinker's dilemma: getting stuck with extra red wine. Janet Blaser explains how to turn this unexpected blessing into delicious vinegar.

This perfect combination of apple cider and the miracle of fermentation adds flavor and depth to all sorts of foods, Janet Blaser writes.

Sweet, savory, and everything in between.

A crisp cucumber kimchi, no fermentation required.

A crunchy, creamy cucumber salad made with tahini, lemon, and fresh dill.

Creamed corn gets a Southwestern (and fast food!) twist with Chipotle corn salsa. The finished dish is studded with smoky bacon, a touch of lime zest and juice, and a final flourish of cilantro or scallions to cut through the creamy, fatty sauce.

This joyously vibrant corn dip is loaded with sweet, fresh, briny, and herbal flavors, and unlike many others, it doesn't seize up and turn to rubber as it cools.

An introduction to conservas, the canned seafood delicacies beloved by the Spanish and Portuguese alike, with suggestions for types to try and how best to serve them.

There are only a few simple steps to a perfect watermelon, feta, and mint salad. This easy recipe lays it out.

Some people swear that finishing pasta on the heat with its sauce and some of the starchy pasta-boiling water produces the best result. Others just sauce on top. Who's right, and does the starch make much of a difference? We investigate.