Bon Appétit

Step into January with this healing, brothy Cambodian-inspired soup, perfumed with warming spices, revitalizing ginger, and spicy dried chiles.

Roasted and sweetly caramelized cipolline onions balance a pleasantly bitter radicchio salad in this simple and elegant steak dinner.

Homemade hoisin serves as both a marinade and a sauce to punch up these bone-in pork chops.

A creamy yogurt glaze ups the tang factor of this loaf cake—and makes it totally suitable to serve for breakfast. 😉

The whole family will love these nutrient-packed bars as a grab-and-go breakfast or afternoon snack.

All your favorite classic Italian flavors plus a hit of fresh mint make these braised artichokes an absolutely irresistible spring side.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

The texture of this airy semifreddo is somewhere between frozen chocolate mousse and gelato. In other words: You’re going to love it.

Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.

Finishing this dish with coconut milk retains its sweet flavor.

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

If you feel like experimenting, try using cashews or pecans in place of the almonds.

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

This isn’t a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.