Recipes & Food

Cucumber pomegranate salad is an early fall love story that confidently leaps into winter Crisp and sweet Persian cucumbers are a welcome companion to ruby-red, tart pomegranate seeds, the jewels of cooler months Tossed with red onion and both dried and fresh mint, this colorful and tangy salad enlivens a meal and your taste buds

Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

A specialty from Sichuan, a province in the southwest of China, vendors once balanced baskets of noodles and sauce on their shoulder poles and cried out “dan dan mian!” to hawk their wares Dan dan refers to those bamboo shoulder poles and mian means noodles, but there’s no one way to prepare them Nowadays in the Western diaspora, the dish is associated with a few essentials, namely chile oil and sesame paste, but another is worth adding: preserved vegetables

Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork To keep it on the brothy side, add a little more liquid and leave the beans intact

Not to be confused with tasting like an actual burger, this soup is actually named after ground beef, which is sometimes referred to as “hamburger” in certain parts of the United States Here, it’s combined with any mix of vegetables you like or have on hand, making it an ideal one-pot meal to use up odds and ends from both your crisper and freezer The key to unlocking a speedy, fully loaded soup is using frozen, pre-chopped vegetables — just be sure not to thaw them before adding to the broth so they don’t lose their bite

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Marshmallow treats can skew saccharine, but this slightly more sophisticated version embraces the salty as much as it does the sugary Sweet marshmallows and chocolate are balanced by plenty of salt: in the butter, on the pretzels and in the flaky sea salt finish Butter-flavored pretzels (“butter snaps”) have a delicate crunch and a creamy note that work well in this recipe, but any small, thin pretzels are also good

A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese You can vary the vegetables to use what you’ve got Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks

This is a grown-up version of the classic chocolate chip cookie: Brown butter infuses the dough with rich butterscotch flavor that pairs perfectly with crunchy toffee bits and chocolate chunks studded throughout. Crisp edges give way to a chewy, dense center, and the cookies are topped with flaky sea salt, which provides a necessary balance to their sweet, caramelized notes.

In a cookie emergency, why waste time scooping out individual mounds of cookie dough and baking cookies in batches when you could knock the whole process out in one shot Not only is a skillet cookie easier, but you can eat it with a spoon while it’s still warm Plus, the edges are chewy and the center is soft and gooey

For heat, crunch and a jolt of brightness, add kimchi to your breakfast sandwich Most classic egg sandwiches, like sausage or bacon, lack the necessary acidity to balance out the richness of the other ingredients, which is why we often slather on ketchup — it’s sweet, but also tart By replacing the meat with kimchi, the flavors in the sandwich are awakened

Intensely flavorful, this stir-fry harnesses the fresh, citrusy notes of lemongrass in a punchy marinade that doubles as the stir-fry sauce While the tofu only needs a short soak in the lemongrass marinade before cooking, it also benefits from a longer one, so feel free to prep ahead and refrigerate overnight This recipe’s cooking method is a combination of stir-frying and steaming: Searing the onions and tofu on high heat creates smoky notes, and covering the pan during cooking ensures that the broccoli stays bright green as it cooks through

Ever followed a restaurant on social media, found yourself drooling over everything they posted, and then realized you’re too far away to place an order?

Whether served on top of a bowl of rice or with chewy udon noodles, thinly shaved beef cooked with onions in a sweet-savory dashi broth is classic, warming Japanese comfort food that can be made in minutes once your pantry is stocked with a few simple Japanese staples.

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Nashville-worthy hot chicken, avant-garde bánh mì and lonche bañado straight from Guadalajara.

While it’s never not a time for beer-brats, I’m putting fingers to keyboard in mid-September, perhaps the beginning of their prime time. Fall, football, and the imminent coming of Oktoberfest all come together to make beer brats the obvious choice for this weekend’s menu. So let’s look at beer brats, what they are, where they...

This sardine rice recipe unites some likely kitchen inhabitants, such as onions, garlic and leftover rice, to make a quick, allium-perfumed weeknight dinner Since fat is an excellent courier for flavor, giving the olive oil time with the aromatics and sardines ensures a satisfying amount of each ingredient's fragrance and flavor throughout the rice Is it fried rice

This is less of a recipe and more of a trick — one that ends with a deeply savory, spicy red oil you’ll want to pour over everything The eggs are fried in olive oil until the whites puff and crisp around the edges, then you scoot them to the side and let sliced garlic, smoked paprika and chile sizzle in the oil What you’re left with is a garlicky, brick-red oil that stains the eggs and perfumes your kitchen in the best way

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce

You may have once struggled with dry or greasy breads reeking of burned or raw garlic, but it's time to put that behind you This is a versatile recipe, as readily made with thin baguettes, as it is with rustic sourdoughs and airy Italian loaves Cutting the bread like a Hasselback potato keeps the butter from seeping out and allows the garlic to infuse the bread with its flavor without scorching

This is not your average broccoli soup Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself

Instead of mixing together a bunch of ingredients to make a just-okay veggie burger, smash portobello mushroom caps with a heavy skillet while cooking until they’re thin but dense with savoriness, then dress them with melted cheese, tuck them into a bun and top them with classic fixings Cooking mushrooms this way forces the water out of their spongy bodies, turning them into something meaty and satisfying Because they’re so thin, you’ll want to stack two mushrooms per bun

This recipe is a promise of warmth on those cool autumn nights Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa Don’t be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite

Sweet, savory, and full of flavor, this easy weeknight noodle soup takes a cue from the warmly comforting northern Thai dish khao soi, with a curry-spiced coconut broth and toppings that offer crunch and contrast First, the butternut squash is simmered in the fragrant broth until very tender Then the squash is mashed, becoming one with the coconut milk before stock and sweet and savory seasonings are added (to keep the soup vegetarian, use soy sauce instead of fish sauce and use vegan curry paste)

A mélange of mushrooms, roasted with aromatic garlic, sweet red onions and warming woody herbs, brings elegance to this easy weeknight pasta Roasting mushrooms is a wonderful hands-off cooking technique, giving them the time to soften and become golden around the edges while staying moist and plump Lemon wedges are roasted, too, which unlocks their sweetness and coaxes out a deeper citrus flavor

This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil Lime cuts through the richness and adds some bright tartness To easily shave corn kernels off the cob, lay your cob flat on your cutting board

Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here

These meatballs harbor a secret: They’re half vegetable, half chicken More than just a surprise, the grated zucchini provides moisture that ground chicken can lack Roast more zucchini next to the meatballs on the sheet pan, then top everything with feta tossed with lemon juice