Recipes & Menus

New potatoes are boiled in salted water until just soft, then smashed and pan-fried until they are crispy on the outside.

What’s the best part of a baked mac and cheese? The crispy edges, obviously. This sheet-pan recipe maximizes the crunch.

A daisy is essentially a sour in which the sweet stuff is a liqueur (instead of just sugar). This whiskey daisy recipe is pretty classic—and totally delicious.

The whiskey sour, a simple combination of whiskey, sugar, and fresh lemon juice is one of the most important developments in cocktails.

Vibrant extra-virgin olive oil, instead of butter, adds the finishing touch to this lemon risotto.

If you have a smoker, this low-and-slow smoked turkey recipe from Myron Mixon is a hit any time—not just Thanksgiving. When you make it, you’ll see why.

This rich chocolate Doberge cake layers light sponge with chocolate pudding and vanilla buttercream.

This spiced chickpea dish, pindi chana, gets its name from the city of Rawalpindi.

This crispy fried bread is the perfect accompaniment to scoop up gravies and vegetable dishes in a thali.

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.