Recipes & Food

By working more oil into a classic Caesar salad dressing emulsion, a more thickened mayonnaise texture is achieved. It's a garlicky, lemony, cheesy, briny condiment with endless potential.

This tender chicken salad (coated in a tangy pesto dressing and with sun-dried tomatoes woven throughout) is perfect for sandwiches or simply on its own.

This roasted eggplant and red bell pepper dip is rich and bright with distinct smoky notes. It's a party-pleaser that vegetarians, vegans, and meat eaters will love.

Extend the shelf life of your stale bread by turning it into crunchy, snackable croutons. This easy recipe takes just about 30 minutes, and leaves you with delicious salad toppers for days.

Is there bleach in your cake flour? An in-depth look at chlorination, what it does for cake flour, and how it performs compared to unbleached and DIY alternatives.

These extra large biscuits are crisp, golden, and exceptionally fluffy. Plus: They're easier than classic cut biscuits.

Gan bian si ji—Sichuan-style dry-fried green beans with chilies and pickles—are one of the best and most mistranslated vegetable dishes in the world. Today that dish and I are on a road trip and we're going to be driving that minibus over some uncharted territory.

Make crisp, lightly blistered green beans in your air fryer in under 10 minutes. They’re great as-is or dressed up with one of our our four easy flavor variations.

This cold fruit soup is made with fresh beets and sweet cherries—which are in season at the same time during peak summer—sour cream or yogurt, star anise, and cinnamon. It's a bit sweet but leans more to the savory side. It's gorgeous, deliciously refreshing, and works well as light amuse bouche.

Making a tagine might not be the most labor-intensive task, but it can definitely be time-consuming In this non-traditional recipe, you'll enjoy all the classic flavors of a m'qualli chicken tagine but in less than an hour Made with preserved lemon and olives, this dish is perfect for satisfying your mid-week Moroccan food cravings

A braai is South Africa’s beloved open, wood-fired equivalent to an American barbecue and these grilled cheese sandwiches are an integral component Mrs Ball’s, an iconic South African dried-fruit chutney, lends sweet tang, though sweet fruit chutney such as Major Grey’s or even apricot jam can be used in a pinch

This pasta salad is loaded with two pounds of zucchini, roasted until golden and caramelized, then tossed in a tangy garlic-tahini dressing Roasted sunflower seeds bring crunch and nuttiness (Pepitas, slivered almonds or chopped walnuts are other great options.) Golden raisins add unexpected pops of sweetness that round out the tart lemon

These spectacularly creamy overnight oats take all of five minutes to prep, and are lightly sweetened with maple syrup and vanilla.

Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City

These spicy, hearty sandwiches are a simplified, quick take on pav bhaji, a popular Mumbai street food that is a celebration of humble vegetables — pav means bread in Hindi and bhaji means vegetables Potatoes and cauliflower make the backbone of this hefty, generously spiced vegetarian main Peas balance with sweetness

Fill store-bought brioche buns with jammy, caramelized onions and melted Gruyère, for satisfying little sandwiches that make a perfect soup companion or a cozy, comforting meal Caramelizing the onions takes some time but very little effort, and coaxing out the ingredient’s sweet side is well worth it The butter used to caramelize the onions adds flavor, and the extra-virgin olive oil allows the onions to tolerate higher heat without burning

A portrait of the five boroughs between two slices of bread.

Tangy and salty and colorful, the scuttlebutt sandwich vibrates with flavor: hard-boiled egg, pickled beets and carrots, olives, capers, herbs and feta mingle on pillowy focaccia “The word ‘scuttlebutt’ is sort of like what’s the gossip, what’s the story, what’s the deal or the chitchat, you know, the chatter,” said its co-creator Caroline Fidanza, who devised the sandwich at her Brooklyn restaurant Saltie in 2009 with the chef Rebecca Collerton Inspired by Ms

Green beans, feta and dill are old friends, but using dill pickles instead of dill contributes acid, crunch and verve to the classic combination For maximum flavor, use pickles that are brined with fresh dill or dill seeds, and chill the salad for at least 30 minutes for refreshing, snappy bites Keep in the fridge for up to 2 days to dole out alongside roast chicken or hot dogs, or on top of salad greens or grain bowls.

Bitter melon lives up to its name The oblong gourd is renowned for its robust health benefits and even more profound bitterness However, when enveloped in creamy scrambled eggs and seasoned with soy sauce and brown sugar, it creates a complexity of flavor that will grow on you

Here's a recipe for falafel that's crisp on the outside and light and fluffy on the inside, while still very moist and packed with herb and spice flavor.

With just a few technical tricks, this thick and flavorful chana masala comes together in an impossibly short time.

Our superlative version of the classic, creamy summer side is just the beginning. From a dill-flecked Scandinavian variation and a warm, bacon-studded German potato salad to options dressed with tarragon pesto and pickled onions, we have no shortage of potato salad recipes to choose from.

Chicken karahi is emblematic of Pakistani cooking, with its concentrated flavors that come from tomatoes simmered down to their sweet and tangy complexity It is traditionally made in a karahi, a wide-mouthed, high-sided pan similar to a wok, which makes the cooking process quick and easy (A deep 10- to 12-inch skillet works well, too.) Myriad spices — Kashmiri chile powder, cumin, coriander and turmeric — adds layers of heat

The beauty of a tres leches cake is that it is perennial in its appeal Cold, light and yet still decadent in the summer, comforting and familiar in the colder months, it is a cake for all occasions and seasons Don’t be afraid to engage in a little experimentation and play

With a little planning, you can transform your vegetables from bland or bitter to tender, savory, and even sweet by soaking them in a salt-water brine before cooking them. Our writer Tim Chin put several different vegetables to the test to discover the optimal brine salt concentration and time.

With crisp noodles and vegetables coated in a tangy dressing, this salad is reminiscent of the ubiquitous Chinese chicken salad, which isn’t actually Chinese in origin Stripped of the chicken and given a more accurate name, this vegan take is a fresh salad with lots of textures and no active cooking Fridge stalwarts carrot and celery combine with robust cabbage to provide heart and heft, while store-bought crispy fried noodles (sometimes sold as chow mein noodles) bring mouth-watering crunch

The sure-fire combination of sausages, peppers and onions is ready-when-you-are when you make them in the slow cooker (Once the sausages are cooked through and the peppers and onions are tender, they can hold on “warm” for up to 2 hours.) Searing the sausages in a skillet is the only cooking you’ll have to do, but it’s an important step that fortifies the sauce with the sausage’s brawny, spiced juices The sweet peppers and onions will tangle in the light, tangy tomato sauce

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it A traditional Greek salad dressing usually consists of olive oil and red wine vinegar; this recipe adds garlic and oregano

This colorful, meal-of-a-salad from Lidey Heuck’s cookbook, “Cooking in Real Life” (S&S/Simon Element, 2024), is inspired by two dishes: classic Greek salad (also known as horiatiki) and fattoush, the Lebanese salad of vegetables and pieces of fried pita The ingredient list may look long at first, but each ingredient contributes to the harmony of the salad: bell pepper and cucumbers for crunch; shallot, olives and capers for a bit of tang; chopped tomatoes for sweetness Pan-fried halloumi adds richness and heft, but you can skip the searing process and instead opt for a 6-ounce block of feta, if desired