Recipes & Food

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.

If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.

The famed the base of many other traditional Persian rice delicacies such as tahdig, this is perfectly textured rice that’s fragrant, light, fluffy, and tender, with each grain separate from the next.

How to achieve the delicious, buttery, golden, crunchy layer formed at the very bottom of a traditional Persian-style steamed rice pot.

Call it congee, rice porridge, or rice soup, this soothing bowl of rice simmered in chicken broth is hard to beat.

A deeply comforting, one-pot meal of chicken and rice, this recipe from Minas Gerais is chock full of peas, carrots, and plenty of garlic and onion.

This is the kind of tuna melt you're likely to be served in a Jewish deli, where rye bread, Swiss cheese, and a dill-and-pickle tuna salad are kings.

This tuna melt comes with all the bells and whistles: mashed avocado, sliced tomato, crispy bacon, pickled jalapeños, and melted cheese in two forms.

Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.

Tender, well-marbled steak, sautéed onions, and melty provolone cheese served in a soft but sturdy hoagie roll define this classic Philly sandwich.

The secret to this bracingly spicy, sweet, tart, salty, icy, and refreshing Mexican drink is to use the most flavorful mango and chamoy possible. That means buying frozen or canned mango pulp and making the chamoy from scratch.

Tender, pan-fried fish fillets with a bright, caper-studded lemon-butter sauce.

Get extra-crisp skin and tender, moist, evenly cooked flesh using our technique for perfect pan-seared salmon fillets.

Cold, nutty soba noodles pair perfectly with a soy sauce and mirin dipping sauce.

Clingy, velvety sauce, starchy noodles, and fresh vegetables.

We tasted 17 instant coffees to find out which ones were the sweetest, most balanced, and had the most complex flavors.

Pleasantly springy and fragrant with soy sauce, oyster sauce, and Shaoxing wine, Chinese meatloaf is delicious served on its own or atop Cantonese claypot rice.

As one of the most popular dishes in the world, channa masala—chickpeas cooked in a spicy and tangy tomato-based sauce—is the kind of dish that stirs passions.

This comforting meal of rice steamed and crisped within a Cantonese clay pot is a favorite in Hong Kong, where it’s served with an assortment of savory toppings and a seasoned soy sauce.

Our step-by-step guide to using a whetstone, as well as the supplies you'll need for your whetstone setup.

With layers of mocha whipped cream and homemade chocolate chip cookies, this summertime icebox cake is bittersweet, creamy, and crunchy all at once.

This deeply flavorful Jamaican stew is loaded with tender oxtail, butter beans, and broth-thickening dumplings.