Recipes & Food

This bouillabaisse recipe will allow you to make a fish stew that's much closer to the classic Provençal version, no matter where you live.

Light, delicate, and refreshing, this Northern Vietnamese soup combines fresh fish with a pleasantly tart tomato and dill broth.

A tomato basil soup that's wonderfully comforting and creamy, with only a little bit of actual cream involved.

A sour, salty tom kha gai made with chicken stock and thighs, galangal, and coconut cream.

Here's how to turn pork belly into golden and crispy crackling bits.

A 100% vegan chili recipe that has all of the deep chili flavor, textural contrast, and rib-sticking richness that the best chili should have.

Avocado toast may be annoyingly trendy, but it also makes a quick and delicious snack. It's easy to bulk up with the addition of a few toppings and garnishes, for a versatile, refreshing, and satisfying meal-in-one.

This Mexican-inspired take on avocado toast gets its acidity from fresh lime juice and a dash of creamy heat from homemade chipotle mayo. It's all topped off with a layer of salty, crumbly Cotija cheese and a generous dose of grassy cilantro.

As a late-night snack or a light supper, beans on toast makes an ideal comforting meal when what you need is something warm in your stomach.

Here's how to get a moist and tender brisket without a smoker, using sous vide cooking.

For the best corned beef, cure your brisket at home with a mix of curing salt and spices.

Author: Martin EarlIn my Great-grandmother’s time, and her mother’s time, and hers before that, it was not the norm to buy all of your bread at the store. Heck, not even all of it came from the baker. Speaking in broad generalities, many people used to make their daily bread. Now, I’m not advocating for […]

A meaty stew of poultry, sausage, pork, and beans, all under a rich, dark brown crust.

It's well worth it to make these twice-fried tots from scratch. No store-bought version can give you the freedom to customize flavors like a homemade tot.

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior.

These breakfast buns feature made-from-scratch Nutella twirled up in a fluffy yeast-raised dough—what could be better for a lazy weekend brunch?

Say good-bye to Nutella and hello to a totally homemade chocolate-hazelnut spread, loaded with more hazelnuts and less sugar than what you buy at the store.

A thick, creamy filling of homemade Nutella makes these bittersweet breakfast buns a perfect companion to a steaming mug of coffee on a lazy morning—lazy, because you make the dough the night before!

A hearty, comforting meal of stale bread, silky custard, crisp bacon, and hearty kale that can be prepared well in advance and enjoyed any time of day.

A rich and hearty soup that is undeniably satisfying.

Made in the style of yellow cake, with plenty of egg yolks, this pumpkin cake uses real squash purée and loads of autumnal spices to evoke the classic flavors of pumpkin pie.

From a host of Christmas cookies to a classic yule log and a standout Mexican cheesecake, these are our favorite holiday desserts you can make in prepare and still blow everyone away with.

This ‘soup’ is made from creamy-white Egusi melon seeds which are ground and poached in seasoned stock, often with a mix of protein (beef and dried fish being most common) and greens.

Solyanka soup is popular in Russia and Ukraine and is a combination of sausage, cured meats, rich broth, olives, capers, and more.

If you can't get the real thing, this version comes close, thanks to Genoa salami, pancetta, buttermilk powder, and a trio of red peppers.

Korean barbecue may get all the attention, but soups and stews really make up the backbone of the Korean diet. Get to know a few favorites.

This recipe takes ideas from traditional Polish kapusniak (sauerkraut soup) and combines them with the creamy texture of potato-leek soup for a bowl that's satisfyingly rich and filling, but with a tangy, bright flavor.

Kimchi is more than just cabbage. A guide to the Korean fermented staple.

There are hundreds of variations on classic Polish kapusniak (sauerkraut and sausage soup). My version lays no claims to authenticity, but it is simple, delicious, and deeply nourishing. Sauerkraut and fresh cabbage come together for extra flavor in the broth.

This recipe for traditional Croatian stuffed cabbage (sarma) is from Klara Cvitanovich of Drago's Restaurant in New Orleans and Metairie, La.