Recipes & Menus

I was determined to recreate gourmet-quality steak at home. After researching and testing multiple methods, I finally found one that gives the seared-to-perfection surface and medium-rare pink center.

We give the classic Mexican combination of corn with ground chilies, queso fresco, and lime a Spanish spin by swapping Manchego for the queso fresco and adding hot pimentón instead of ground chilies. Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.

More work than a steak seasoned on the outside, but so worth it.

Not that there’s anything wrong with coleslaw and sauerkraut, but cabbage has so much more potential.

This technique is nothing short of amazing—even if you're finicky about your pickles.

The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars.

It's like a homemade candy bar.

This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.

This frothy salted Turkish yogurt drink is endlessly refreshing.

These moist, easy muffins rely on mashed bananas and flaked coconut for sublime texture and tropical-leaning flavor.

Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.

Refreshingly cold noodles, Vietnamese-spiced pork meatballs, and an array of toppings like fried shallots and crushed peanuts ensure this make-ahead dinner is totally unforgettable.

Large chunks of pork shoulder are braised in a Vietnamese-style caramel sauce (made from a combination of fish sauce and palm sugar) that’s laced with Thai chilies, ginger, garlic, and shallots. Serve the fork-tender meat with plenty of rice and some sautéed pea shoots or greens.

This recipe gives you bite-sized doughnuts with none of the wait. Use any type of jam to fill them or simply eat them plain.