Featured RecipeTurkey Meatloaf with Ketchup-Brown Sugar GlazeFor a lighter, summery take on this comfort-food favorite, our goal was to enhance the ground turkey’s clean, mild flavor without obscuring it.
Recipes from our latest issue
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Grill-Smoked Herb-Rubbed Flat-Iron Steaks
Adding a packet of wood chips to the grill can take an inexpensive steak to the
next level. But there’s a fine line between perfection and going up in smoke.
Turkey Meatloaf with Apricot-Mustard Glaze
For a lighter, summery take on this comfort-food favorite, our goal was to enhance the ground turkey’s clean, mild flavor without obscuring it.
Thai-Style Sticky Rice (Khao Niaw)
This sticky rice ably soaks up the assertive flavors of any sauce and delivers satisfying chew.
Linguine with Seafood (Linguine allo Scoglio)
No matter how much shellfish you pack into the pot, the pasta in dishes such as
linguine allo scoglio often doesn’t taste at all like the sea. We wanted to cha…
Red Pepper Mayonnaise
In this sauce to accompany corn fritters, the sweetness of roasted red peppers and tomato paste echoes that of the corn, and the rich smoothness of the mayonnai…
Peach-Bourbon Jam
Peaches and bourbon are a classic pairing, but when developing this jam recipe, we found we couldn’t taste just a couple of tablespoons of bourbon when we added…
Thai Grilled Cornish Hens with Chili Dipping Sauce (Gai Yang)
You don’t need a well-stocked Asian pantry or specialty equipment to make this street-food classic. Just a low fire, a bold marinade, and Cornish hens.
Corn Fritters
In our quest for fritters with fresh corn flavor, crispy exteriors, and pillow-soft centers, we learned that less is more.
Smashed Cucumbers (Pai Huang Gua)
For a refreshing new take on cucumber salad, put down your knife and pick up a skillet.
Peperonata with Roasted Bell Peppers
Once you experience the sweeter, smokier taste of home-roasted bell peppers—not to mention how quick and easy they are to make—you’ll never go back to the jarre…
Sichuan Chili Oil
The hallmark of Sichuan chili oil is a balance between la—the concentrated heat from dried chiles—and ma—the numbing effect of Sichuan peppercorns.
Sriracha-Lime Yogurt Sauce
In this sauce to accompany corn fritters, the acidity of the yogurt and lime nicely balances the sweetness of the corn, and the cilantro and Sriracha sauce deli…
Maple-Chipotle Mayonnaise
In this sauce to accompany corn fritters, the smoky heat of chipotles and the complex bite of Dijon mustard are perfectly tempered by the sweetness of maple syr…
Basil Mayonnaise
In this sauce to accompany corn fritters, the fresh summer flavors of basil and lemon pair perfectly with the ultimate summer ingredient—and the star of the fri…
German Pancake for Two
What’s the secret to achieving a tender, custardy base and a crispy, puffy rim? Ignoring one of the cardinal principles of baking.
Brown Sugar-Apple Topping
This quick faux-caramel topping makes a great addition to pancakes, waffles, or even ice cream.
Risi e Bisi
Brothier than risotto but thicker than soup, this Venetian classic requires a not-so-gentle touch.
Grilled Spice-Rubbed Chicken Drumsticks
When grilled as part of a whole chicken, drumsticks taste just fine. But with the right treatment, they can be the solo stars of your cookout.
Jerk-Style Spice Rub
When grilled as part of a whole chicken, drumsticks taste just fine. But with the right treatment, they can be the solo stars of your cookout.
Napa Cabbage Slaw with Apple and Walnuts
Could we maintain napa cabbage’s delicate texture but not end up with a soupy slaw?
Meatless “Meat” Sauce with Chickpeas and Mushrooms
We wanted it quick. We wanted it easy. Most of all, we wanted it to be as hearty and satisfying as a meaty red sauce.
Barbecue Spice Rub
When grilled as part of a whole chicken, drumsticks taste just fine. But with the right treatment, they can be the solo stars of your cookout.
Ras el Hanout Spice Rub
When grilled as part of a whole chicken, drumsticks taste just fine. But with the right treatment, they can be the solo stars of your cookout.
Homemade Tortilla Chips
Even the best store-bought tortilla chips can’t compare with the fresh corn flavor and ultracrispy texture of homemade.
Panang Beef Curry
With a few tweaks to jarred curry paste, this rich, savory-sweet, deeply fragrant Thai classic can be as easy to make as a stir-fry.
Stir-Fried Shrimp with Onion, Bell Peppers, and Cumin
The key to good stir-fried shrimp? Don’t stir-fry them at all.
Classic Guacamole
A perfectly seasoned dip isn’t just stirred together. You have to cut and paste.
Napa Cabbage Slaw with Carrots and Sesame
Could we maintain napa cabbage’s delicate texture but not end up with a soupy slaw?
German Pancake
What’s the secret to achieving a tender, custardy base and a crispy, puffy rim? Ignoring one of the cardinal principles of baking.
Stir-Fried Shrimp and Asparagus in Garlic Sauce
The key to good stir-fried shrimp? Don’t stir-fry them at all.
Brown Sugar-Banana Topping
This quick faux-caramel topping makes a great addition to pancakes, waffles, or even ice cream.
Olive Oil Cake
Repurpose one of your favorite savory ingredients for a cake that’s light yet plush and simple yet sophisticated.
Grilled Pork Tenderloin with Grilled Tomato-Ginger Salsa
For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.
Grilled Pork Tenderloin with Grilled Pineapple-Red Onion Salsa
For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.
Grilled Pork Tenderloin with Grilled Tomatillo Salsa
For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.
Stir-Fried Shrimp and Broccoli
The key to good stir-fried shrimp? Don’t stir-fry them at all.