Here’s a tasty room-temperature salad for lunch on a sunny fall day. You can roast the whole squid on a sheet pan in a hot oven, on the stovetop in a cast-iron pan or…
A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter…
Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Here, both the steak and the compound butter are spiked with Worcestershire sauce, fresh thyme and garlic for an intensely brawny…
Boneless, skinless chicken breasts can be easy to overcook, going from tender to rubbery in a matter of seconds. Not so here, where the breasts are cooked in chicken stock in a very low…
This recipe is adapted from Naomi Duguid’s chicken salad in “Burma: Rivers of Flavor.” It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them. Bright…
Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing. Offer these to nibble with cocktails when you’re feeding a crowd, or serve them…
Here’s an incredibly easy one-pot vegan dish you can put together on a weeknight. For extra oomph, add more jalapeños and garlic, and don’t forget to season with salt and pepper as you go.…
Everyone loves calamari, but grilling is an easy, delicious alternative to frying. Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette —…
Here is a simple, easy preparation for salmon that allows wild-caught fish, especially, to shine. The foaming butter amplifies the richness of the flesh, while the jalapeños keep it in check, as soy sauce…
In this recipe for a Thai-inspired salad, made for an electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo and heady fried garlic chips. If…
North African shakshuka, eggs baked on a vegetable stew, is popular throughout the Middle East and has become a brunch staple in New York. Traditionally, it’s a tomato-based mixture, reflecting the Mediterranean market. But…
So while the rest of the country had hamburgers, potato salad, and red white and blue angel food cake, we had a fiesta. The menu consisted of hibiscus margaritas; jicama, melon, and pineapple…
