Recipes & Menus

Fresh corn is the star of this cooling raita, which serves as a palate cleanser between bites of spicier dishes.

If you can get your hands on fresh wild mushrooms—and these days, it’s not hard—this wild mushroom risotto recipe is the best way to show them off.

Mille-Feuille means “a thousand leaves.” This French dessert is a delicate tower of puff pasty and cream.

Simple in concept (if not in execution) and not too sweet, this sturdy gâteau Basque is suitable for any occasion or time of the day.

Caramelizing onions with bell pepper, tomato paste, garlic, and spices sets the stage for a shortcut vegetarian chili.

This muffin-tin method gets you pretty close to the elegance of poached eggs, with the added benefit of all the eggs cooking at the same time.

This fall whiskey punch has all the flavors of a pumpkin spice latte, but it’s completely transparent.

A few tricks make this hearty weeknight black bean chili recipe great.

Making these chocolate pots de crème isn’t quite as easy as pouring cream into jars, but it’s not far off. If you love chocolate pudding, you’ll adore this dessert.

Fasolka po bretońsku, as these beans are called in Polish, are earthy and full of flavor, delicious eaten with fresh, crusty bread and nothing else.

This is the street food fried rice of my childhood.

This tarragon-laced version of the classic French Parmentier subs in a rotisserie chicken for the traditional beef.

This Japanese version of mabodofu is cooked with tofu and ground pork, and is significantly less spicy than the Sichuan version.

The is a copycat of the popular five-star grilled chicken found throughout Bangkok.