September / October
2021
Blackened Chicken
A controlled burn pushes the savory depth of spice-rubbed proteins to another le…
Published: August 2021
Pastelón con Plátanos Maduros (Puerto Rican Sweet Plantain and Beef Picadillo Casserole)
With its layers of fried sweet plantains cushioning briny, sofrito-laced ground …
Published: August 2021
Gnocchi à la Parisienne with Arugula, Tomatoes, and Olives
Made with a classic French pastry dough, gnocchi à la Parisienne impress with a …
Published: August 2021
Omelet with Cheddar and Chives
Rolling sunny, tender eggs around a tidy filling doesn't require much more skill…
Published: August 2021
Briam
Greek cooks slow-roast vegetables in olive oil and pair them with good bread for…
Published: August 2021
Pa Amb Tomàquet (Catalan Tomato Bread)
Tangy tomato pulp, charred bread, and robust olive oil define pa amb tomàquet.
Published: August 2021
Tanabour (Armenian Yogurt and Barley Soup)
Yogurt brings milky tang—and an exceptional satiny texture—to the soothing Armen…
Published: August 2021
Roasted Okra
These elegant, velvety pods offer remarkable range and versatility, depending on…
Published: August 2021
Stewed Okra
These elegant, velvety pods offer remarkable range and versatility, depending on…
Published: August 2021
Traditional Breton Kouign Amann
A little bit croissant and a little bit sticky bun, Brittany's traditional kouig…
Published: August 2021
Apple-Blackberry Betty
Autumn's unfussiest dessert uses apples and white bread in a totally genius way.
Published: August 2021
Baking Stones and Steels
For professional-level pizza at home, you need a baking stone—or steel. There ar…
Published: April 2021
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