European
Mince Pies
Mince pies, basically rich tarts filled with dried fruits and spices soaked in alcohol, were once a status symbol because only the rich could afford these delicacies. The combination of fruits and spices is often diverse, but raisins, currants, and candied lemon, citron, and/or orange peel are standard. Some old recipes also contain prunes, dates, figs, or candied ginger. Spices are usually cinnamon, cloves, mace, and nutmeg. There is always grated apple or pear and sometimes also lemon or orang.…
Do You Even Glaze, Bro?
Glazing vegetables is a foundational cooking technique, but that doesn’t mean it’s basic.
Phyllo-Wrapped Brie With Hot Honey and Anchovies
While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, this one goes savory with anchovies, garlic, and roasted bell peppers.
Spike Your Holidays With Boozy Fruit Compote
Rum pot, known as Rumtopf in German, is a traditional compote dessert of fruits, rum, and sugar that captures the flavors of summer to be enjoyed in winter.
Rumtopf
Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.
Mushroom Stroganoff
Stroganoff is endlessly comforting—and this version can be made in under 30 minutes.
This Basque-Style Sweet Potato Cheesecake Is a Delicious Study in Contrasts
The rich, earthy flavor of baked sweet potatoes meets the luscious sweetness of a deeply browned cheesecake.
Gluten-Free Fresh Pasta at Home? You Can Do That
A blend of chickpea and store-bought GF flour makes for an easy homemade dough with surprising chew.
Gluten-Free Fresh Pasta
A blend of chickpea and store-bought GF flour makes for an easy homemade dough with surprising chew.
How Tempura Evolved From a Portuguese Staple to a Japanese Art
Influenced by the Portuguese, the Japanese mastered the practice of using a batter to coat and fry all sorts of vegetables, delicate leaves, and succulent seafood.
Oven-Dried-Tomato Stecca
This bread is ideal for deep summer when you’re awash in fresh, local tomatoes.
Clams With Sherry and Olives
The complex flavor of this dish—briny, aromatic, slightly spicy—belies the extraordinarily simple method of actually making it.
Esqueixada de Montaña (Cured Trout with Tomato, Black Olive, and Onion)
Esqueixar means “to shred” and that’s what’s done to salt cod in this traditional Catalonian cold dish. Trout is used in this dish instead.
Watermelon Tomato Salad With Goat Cheese and Corn Nuts
Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.
Pickle Your Lettuce for Better Sandwiches
A crisp lettuce leaf is worth more than an afterthought draped over a mountain of other sandwich fillings—especially when you pickle it first.
Quick Potato Gnocchi
Instant potatoes turn gnocchi-making into a breezy, 15-minute affair rather than an hours-long commitment.
How to Make the Best English Muffins You’ve Ever Had
From easy to extra, here are three ways to make English muffins at home, including a quick bread, classic yeasted, and sourdough versions.
Freezer-Friendly Herbed Béchamel
Béchamel, a cream sauce bound by a roux of flour and butter, holds up well in the freezer, maintaining the same gooey, melty texture that the freezer too often destroys in other dairy. It’s pivotal for casseroles, such as lasagna (page 126) or the green bean dish (page 125) that falls on so many Thanksgiving menus. It’s the halfway point to sausage gravy (page 122) or cheese sauce. Long story short, béchamel helps bridge the gap when thinking about foods that freeze well. Just like duct tape, you should never be without it.
Belgian-Style Yeast Waffles
This classic yeasted recipe produces waffles that are wonderfully crisp outside, and creamy on the inside.
Scandinavian Rye Muffins
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.