Serves 4

Cherry preserves with habanero chile create a fabulously sticky, sweet and spicy glaze for grilled chicken wings. Gla...

Harissa, a staple in Tunisian and Moroccan cooking, ordinarily contains dried red chiles. Grace Parisi makes her gree...

At Maison Troisgros in France, Garrett Weber-Gale learned how to cook steak in a pan, which helps retain the juices. ...

Wylie Dufresne is a genius at using avant-garde techniques to turn everyday ingredients into miraculous dishes. For i...

Once a week, a fish-and-chips truck rolls into Methlick, the near-restaurant-less Scottish town where Matt Canlis liv...

“I’ve been making a version of our ‘hangover breakfast’ since before I was old enough to drink,” says Mark Canlis, co...

This Asian take on buttered summer corn gets marvelous flavor from dried shrimp, Thai chile, scallions and fish sauce...

This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi’s take on a dish made by Elran Shrefler at Azura Res...

Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeño and maple syrup, into his Middle...

Valerie Luu’s cousin swears by the ginger chicken sold by his favorite xoi ga street hawker in the Vietnamese city of...

At her restaurant, Asha Gomez tops a cabbage stir-fry with fresh coconut, a Keralan staple. Home cooks can substitut...

To cook vegetables perfectly, Asha Gomez simmers each kind in a different pot, then arranges them on the plate. To ma...

This warming curry has a good bit of heat to it; serve with lots of rice to round out the meal. Slideshow: More Grea...

Adding butternut squash and spices is a lovely way to jazz up rice. Slideshow: Great Butternut Squash Recipes

This warm, garlicky anchovy dressing here is fantastic with an assortment of juicy, peak-season tomatoes. To finish t...

The combination of juicy, pan-seared pork chops and sweet-savory peach relish is incredibly good. Be sure to use firm...

“The $24 spaghetti from Scott Conant’s Scarpetta in NYC is so delicious,” says Roy Choi of L.A.’s Kogi empire. “My $4...

“Roasting fish in a foil packet is nice because it’s like serving a present to each person. Plus, the aroma of the fi...

Richard Blais explores his British roots at his Atlanta restaurant, The Spence. Lemon curd and malt liquor—both Briti...

In this superhealthy vegetarian main course, blogger Sara Forte of Sprouted Kitchen serves sweet-spiced tofu over a w...