Recipes & Food

Each bite of beef nilaga’s melt-in-your-mouth meat, buttery bits of bone marrow and tendon, and unctuous vegetable-laden beef broth is a symphony of textures and flavors. Here, Philippine-born chef Yana Gilbuena shares her recipe for the Filipino beef soup.

Flavored with apple, sausage and mustard, this slightly creamy lentil soup strikes a nice balance between delicate and hearty Small green lentils, or French lentils or lentils du Puy, are khaki-colored legumes that have a peppery flavor and keep their shape when cooked instead, which gives this soup an appealing texture You can also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew

Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste Start with a pound of ground meat — any kind will work, even fish if you want to take it in that direction Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together

Red lentils are a beautiful color orange when dry, but they become a rather drab yellow when they cook This can be disappointing, until you taste the lentils.

If you’re feeling a bit worn down, one bowl of this hearty lentil soup will bring you back to life — or at least fool you into thinking so The broth is simply (and deeply) flavored with charred onions and six garlic cloves, plus and a generous pinch of turmeric that stains the soup gold As they cook down, the lentils melt into the broth, making it thick and rich

A sheet pan takes the concept of a one-pot meal and flips it onto a pan. It saves time, makes clean-up easier, and doesn’t require expensive equipment or fancy ingredients. Just start with your protein of choice, then add vegetables, fat and flavorings, and roast at high heat until everything is golden brown. Here’s how.

Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork To keep it on the brothy side, add a little more liquid and leave the beans intact

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon Use a good wine here, something simple but drinkable It makes all the difference in the finished dish

This vegan marshmallow recipe is for everyone who's been missing out on this popular hot chocolate topping and s'mores ingredient! For the longest time, I thought that going plant-based meant I could never have marshmallows

We tried 14 matchas to find the six best picks for every budget. Our favorites include options for beginners, everyday sippers, and matcha aficionados.

Preparing a roux with butter and sweet rice flour produces a gluten-free gravy that's delicious and silky smooth.

Cooking couscous according to the packaging instructions is quick and easy, but it almost always results in sticky, unevenly cooked couscous. But this unique technique guarantees fluffy, perfectly cooked couscous every time.

If your favorite Greek foods are the lively vegetable dishes, this meal-in-a-bowl stew is for you A simple mix of lemon, garlic and lots of herbs enliven the potatoes and spinach and using ground meat ensures a lot of flavor in very little time Ground turkey or pork would be just as good, if you prefer

A parchment paper lid is very useful when making stews and braises, forming a semipermeable barrier that allows some evaporation and browning, but not too much.

These delicious recipes are sure to keep you warm as the temperatures drop.

Cooking is not always about simplicity and ease Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve There is no greater one than cassoulet

Some might be suspicious of the rolled oats called for in this recipe, but used in place of breadcrumbs, they help create a light and tender chicken meatball A half-cup more is simmered in the broth, which thickens it and provides a pleasant texture The meatballs, made with ground chicken, feta and fresh dill, swim in a lemony, spinach-filled broth that’s comforting and light, perfect for lunch or dinner

This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at a powerful setting: You want the kale to completely break down into a smooth, bright, airy green puree.

Learn to make comforting, aromatic pho at home in a fraction of the time, and about the safety of using raw cuts of meat in the soup. Try it!

Looking to create better tasting, traditional Mexican food? Here are the most frequently used Mexican spices, herbs and chiles to take your meal to the next level.

These Old Fashioned Popcorn Balls are buttery and molded together with a sweet simple syrup.  A reminder of Halloweens back in the day!

These popcorn balls are simply the best — sweet, crunchy, irresistible treats that make easy yet delicious snacks, party favors, or holiday gifts.

Soft and chewy Marshmallow Popcorn Balls Recipe. Quick and Easy to make. Only 3 ingredients popcorn, marshmallows and butter.

In China, cucumbers are considered the ideal foil for hot weather and hot food Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer

Derived from the Arabic word “harir,” harira translates into “silk,” which describes the consistency of the soup. This version features both lentils and chickpeas, and is finished with a drizzle of beaten egg.

From updated classics to notes taken from grandma, these our the recipes from our newsletter that got your attention this year.

This piquant pickled relish is widely believed to be descendent from English piccalilli In Trinidad and Tobago, chow chow is a staple during the holiday season, and is often served with baked ham and hops bread on Christmas morning Typically Trinidadian chow chow is made by soaking a bevy of fruits and vegetables like Chinese long beans and green papaya overnight in a salty-sweet brine

Chow chow, a bright and bracing pickled relish, is essential to the holiday table in Trinidad and Tobago — and the perfect accompaniment to ham.

In the bustling streets of Morocco, you’ll often find vendors selling tayb o’hari, a traditional Moroccan street food of warm chickpeas served in paper cones and topped with fragrant cumin, sweet paprika and chile powder This recipe is like a salad version of the beloved dish, with pre-cooked chicken added for heartiness, fresh tomatoes and olives for crunch, and a spicy green harissa dressing for brightness Serve either warm or at room temperature with good bread.

What, you don’t know what’s for dinner either? I pick this. The sauce is so nuanced and delicious, it’s hard to believe how short the ingredient list is.