Recipes & Food

In Trenton, New Jersey, mustard pie is a local favorite. It's exactly what it sounds like: a fantastic slice of NJ pizza with the zip and heat of spicy brown mustard spread just below the cheese. Here's how to make your own.

Originally created as a way to add flavor to roasted meats, chicken jalfrezi is a tangy, spicy stir-fried curry with origins in Bengal “Jalfrezi” translates to "hot fry," and the dish typically features meat coated in a thick tomato-based gravy — a defining characteristic of the Anglo-Indian version that became popular through British curry houses in the mid-20th century This recipe uses both Kashmiri chile powder and fresh serrano chiles to deliver its signature spicy kick.

This vibrant green pasta salad gets its color from a combination of spinach and basil, but you can swap the spinach for arugula for a more peppery finish (Some of us need a little bite in our lives!) The miso in the sauce does a lot of the heavy lifting, imparting a salty, almost Parmesan-like quality

Here is a hamburger you might find in taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat It is best cooked in a heavy, cast-iron skillet slicked with oil or fat Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own

This five-ingredient recipe transforms canned beans into a no-fuss, comforting meal that’s easy to whip together at the end of a long day The beans are doused in a creamy, garlic-infused sauce that’s inspired by Alfredo, and topped with crunchy garlic chips Choosing the right beans for this recipe might feel intimidating, but the most important thing to remember is texture

A Singaporean staple of moist chicken, aromatic rice, and tender bok choy, finished with chile garlic sauce and kecap manis.

With tinned fish, tender rice and mixed vegetables, these meal-worthy hand rolls are all at once rich, fresh, crunchy and tender They’re also pantry-friendly and customizable: Crack open a tin of any assertively-flavored fish (save the canned tuna for spicy tuna) and slice any mix of crunchy vegetables (Pro tip: Baby carrots stay juicier in lunchboxes than regular carrots.) Clementines may be a surprising addition, but sweet citrus and oily fish are a common duo in Persian, Mediterranean and Mexican dishes

Smothered in a supersavory gravy studded with pork belly, these chewy wheat noodles are South Korea’s cultural equivalent to delivery pizza in the United States Traditionally a takeout food, this variant of China’s zha jiang mian was created in Incheon, South Korea, by Chinese migrant workers around the turn of the 20th century Over the years, the dish has become sweeter and richer with pork to match Korean palates

Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas Traditional recipes are long on starch and richness, short on flavor This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar

Chicken potpie, like so many other dishes, was a created as way to stretch chicken by encasing it in less expensive, more filling dough In restaurants, the dish has gone through something of a renaissance, but not many people make it at home, maybe because it seems like too much work This version is different, using a far simpler procedure

Raised as a Seventh Day Adventist and vegetarian in St Vincent and the Grenadines, the chef Rawlston Williams rarely got to eat stew chicken growing up, he said, but he did help cook this complexly flavored meal with friends — smitten even then with its scent Like many peasant dishes, Mr

In many Italian American households, Sunday means there’s red sauce simmering all day on the stove It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs

This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could Make sure your olive oil tastes delicious and fresh

A snack prized for their crunch and salt factor, chicharrones commonly involve fried pork skin You’ll find versions across Spain and Latin America where they might be crisped by methods that include deep-frying, baking or boiling This recipe uses long, 1-inch-wide pork belly strips that include the skin, fat and belly

For me, a chocolate cake is the basic unit of celebration The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.

Savory and spicy pimento cheese is folded and baked into the most buttery pie dough around Inspired by a beloved pimento cheese hand pie, this slab pie is made for a crowd and will become a fast favorite for parties In the spirit of celebration, this dish is wholly about collaboration and combining one perfect recipe with another

This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O’Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business Their wildly popular blackout cake, a three layer devil’s food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day This recipe isn’t authentic (the Ebinger family never shared the original recipe with the public), but Ms

The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare Perhaps most happily, even the most discerning critics — the 4-and-under crowd — will delight in its flavor and crunch and politely ask for seconds.

These oven fries are a deeply satisfying and nostalgic side dish that comes together with ease any night of the week Seasoning the wedges with spices, grated Parmesan and garlic, and roasting them with more freshly grated cheese on top, ensures plenty of flavor in every bite Soaking the cut potatoes in cold water before baking releases extra starch which leads to crispier outsides and creamier insides

For the juiciest, most golden pork chops, a few things need to happen Dry brining, or rubbing the meat with salt (and in this case, spices) at least 4 hours ahead of cooking, results in deeply seasoned chops that won’t be dry Here, a mixture of common pantry spices make for a flavorful, barbecue-inspired blend

Summery, tart and slightly sweet, this sauce ingeniously uses peach preserves to make a perfect pairing for pork chops It also works as a tart dressing for a kale or chicory salad, highlighting the fruit at its peak while also adding richness thanks to butter and oil In the mid-60s, Pamela Strobel served this condiment, her signature sauce, alongside dishes like fried chicken, black eyed peas and smothered pork chops at her restaurant, Little Kitchen

Our recipe tells you how to use one incredibly simple technique to produce the fluffiest and lightest mashed potatoes you'll ever eat.

Don’t confuse Midwestern chicken and noodles with soup. This dish features juicy hunks of chicken in a roux-thickened gravy with chewy, homemade egg noodles, all served over fluffy mashed potatoes.

Even if you're not typically an early riser, enjoying a great breakfast can put a positive spin on your morning. To help with that, we've gathered some of our favorite sweet and savory recipes that are totally worth getting up early for—from tender pancakes and baked goods to regional favorites and comfort classics.

The epitome of comfort food, traditional Irish stew has only a few ingredients: mutton, onions and potatoes In southern Ireland carrots are added, and some cooks venture so far as to add turnips These days, young lamb often replaces mutton for a more delicate version

You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise It’s not fusion cooking, nor appropriation

This breakfast startles in the best way: It tastes like cozy, steaming porridge, but looks and feels like delightful buttermilk pancakes Tiny quick oats soaked in buttermilk, along with flax and honey, lend a unique tenderness Biting into a round, crackly with butter and caramelized from honey on the outside, reveals the pleasant, familiar creaminess of oatmeal in the center

This is a wonderfully simple and hands-off way to prepare a flavorful hunk of meat, equally suited to a weeknight or a dinner party There is no need to brown the pork first because the meat gets appealingly dark and caramelized while braising in the rich combination of soy sauce and honey Fresh cilantro, scallions and a squeeze of lime added just before serving bring freshness

The beauty of a soup like this — other than its bone-warming properties — is that you don’t need a recipe You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.