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Editors’ Collections

  • Pumpkinseed Butter Goji Cookies

    I’ve grown very used to making my own nut butters, it’s complete second nature by now. I buy nuts and seeds in bulk, which is cheaper, and blending them up to a buttery stage…

  • Zucchini and Egg Tart With Fresh Herbs

    Store-bought puff pastry makes easy work of this colorful tart, adapted from “The Modern Cook’s Year,” a vegetarian cookbook by the British author Anna Jones. When you’re rolling out puff pastry, thin flatbread or…

  • Japanese Soufflé Pancakes

    Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites. A…

  • Citrusy Brisket With Spring Lettuces

    This is a bright, zesty take on braised brisket, in which the meat is cooked with lemon and orange juice, along with plenty of onions and dry white wine. It makes for a lighter-tasting…

  • Tacos de Picadillo

    In Texas, picadillo is a ground-beef mixture that can be tucked into tacos, stuffed into peppers or burritos, or even eaten like stew with tortillas. Adán Medrano, a chef and writer whose work focuses…

  • Spinach-and-Cilantro Soup With Tahini and Lemon

    The simplicity of this soup’s technique belies its depth of flavor, which is both vivid and complex. Though the soup is made bright with lemon and fresh with cilantro, the secret ingredient is tahini,…

  • Chocolate Snacking Cake With Tangerine Glaze

    This moist, darkly bittersweet snacking cake is easily mixed with a whisk. Using a neutral oil rather than butter allows the chocolate flavor to shine, and gives the crumb an especially velvety texture under…

  • Crispy Pork Chops With Buttered Radishes

    These no-egg, no-breading, no deep-frying crispy pork cutlets are your weeknight answer to tonkatsu or Milanese. Thin pork chops, either bone-in or boneless, are seasoned with salt and pepper, then simply pressed into panko…