Recipes & Food

Cast iron comes with its share of myths and controversies, but seasoning it is really a relatively simple process. Here are the steps you need to do it successfully.

Find out who's got the best guac on your block.

Tacos al pastor are incredibly tasty. They may seem out of reach for the home cook, but you can learn how to do it here!

Korean japchae is festive, a colorful array of vegetables, egg, meat, and noodles that combine in a joyous celebration. This version is lighter, cleaner, and more refined than the hot and greasy ones many restaurants serve.

Buttery skirt steak gets plenty of rich flavor via a long soak in a fajita marinade. Served with sizzled peppers and onions in soft flour tortillas, these fajitas will quickly become a staple of your summer-evening dinners.

Pork shoulder makes a fine chashu, or roast pork, topping for ramen. Here, we show you two ways to go about it: sous vide, for maximum tenderness, and reverse-seared, for those who don't own an immersion circulator.

XO sauce is one of the all-time great condiments, and you need it in your life.

Bottarga is a delicacy that has been enjoyed all across the world for hundreds of years. Here's how you can enjoy it, too.

Colatura is an aged Italian fish sauce that you need to try.

Every bite of soggy, greasy potatoes at a diner is a reminder of what great home fries can be. Every trip to the diner is like a unicorn hunt—we're chasing those perfect, crisp home fries, but rarely catch more than a glimpse of them. Home fries should be crisp on the outside and creamy in the middle, packed with potato flavor, with some herbs and onions mixed in. The good news: You don't even have to leave home to catch that unicorn.

The Egg McMuffin didn't make the cut.

The first time I cooked a Cuban-style pork shoulder, what came out of the oven had a glistening, charred, crisp crust, but as soon as I started carving, I realized that the stuff was rubber. It wasn't until several years later that I tasted Cuban mojo-marinated roast pork as it should be: juicy, succulent, intensely porky, and melt-in-your-mouth tender. That's when I decided to work on my own recipe.

These sheet-pan Cuban sandwiches feature all of the flavors of the classic sandwich but in an easy-to-make, party-friendly package.

My easy Salisbury steaks are made with ground beef and simmered in a rich and so flavorful homemade brown onion gravy.

"Yasss" may be the only word you utter after your chomp down and savor the bursting flavors of this delicious classic, tender, and moist meatloaf.

Thin, flaky and buttery yellow crust with a mighty seasoned beef filling. Make a big batch because these Jamaican beef patties will disappear fast!

Crunchy on the outside and savory aromatic meat filling on the inside. These Middle Eastern Sambousek Egg Rolls are BURSTING with flavor!

Turkish Gozleme with Lamb – savoury homemade flatbreads from scratch filled with ground lamb, spices, herbs and feta cheese. Crazy good! Servings: 4 Ingredients For Dough 2 1/4 cup all purpos…

An easy, soft flatbread recipe that's made without yeast. You'll love how soft and pliable it is, making it perfect to use as wraps for Souvlaki or Gyros, or as naan to dunk into Tikka Masala or Butter Chicken. The possibilities are endless! A simple multipurpose Flatbread recipe I love fresh homemade bread. And though I bake bread with yeast more frequently nowadays, I still find it easier and a general preference to make bread without yeast. Maximum taste, most tasty outcome with minimum effort - but without compromising on the end result. That's my ultimate goal and the ethos that underp...

This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!

The key to these slow-cooker Thai-style chicken meatballs is to understand that the sauce gets better as it slowly cooks, but the meatballs don't. To fix that, we first cook the sticky sauce, packed with aromatics like lemongrass, ginger, and chilies, then add the flavorful meatballs right at the end just to cook them through. Crushed peanuts, scallion, and fresh lime juice finish it off for added texture, fresh flavor, and bright balance.

Being a good cook depends on having a good set of knives—which usually doesn't mean buying your knives in sets. Here's a rundown of the best knives we've found in each essential category: chef's knife, santoku, paring knife, serrated bread knife, and carving or slicing knife.

Every bite of soggy, greasy potatoes at a diner is a reminder of what great home fries can be. Every trip to the diner is like a unicorn hunt—we're chasing those perfect, crisp home fries, but rarely catch more than a glimpse of them. Home fries should be crisp on the outside and creamy in the middle, packed with potato flavor, with some herbs and onions mixed in. The good news: You don't even have to leave home to catch that unicorn.

This style of ultra-thick chocolate chip cookie, popularized by the NYC bakery Levain, requires a dough with less sugar than flour, and more chocolate chips than sugar. These ratios keep the cookies thick, not cakey, with a flavor defined by the chocolate itself, so be sure to use the best-quality chips you can find!

The ultimate recipe for Caribbean banana soup

A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!

You won't often find bananas in chicken soup recipes, but you'll love how the uncommon addition's sweetness helps balance the spice in this stew-like dish.

This garlic focaccia is a riff on garlic bread, complete with roasted garlic cloves studded throughout and garlic butter brushed across the top. It takes only a few minutes of real work and produces soft, tender, chewy focaccia that's as good as any you've tasted.

I get emails from readers packed with fun stories, family recipes, and interesting tips, techniques, and questions all the time, but it's rare that I get one with a technique that blows my mind. This is one such occasion. Here's the short of it: You can use gelatin to filter cruddy used deep-frying oil until it is crystal clear. The technique is easier than any other method I know, requiring no wire strainers or coffee filters or extensive clean-up.