Make Ahead

Michael Chiarello takes advantage of every hot coal by cooking whole eggplants and onions directly on the embers whil...

Michael Chiarello prefers cooking fruit near the beginning of the grilling session, when the grate is cleanest. Here,...

Chunky, fresh mango with tangy lime is a great counterpoint to the creamy tapioca pearl puddings here. Slideshow: Pe...

In this very traditional Filipino dish, chicken stews in vinegar and soy sauce. If you can find coconut vinegar—made ...

These muffins are crisp on top with light, fluffy centers and plenty of big juicy blueberries. They’re terrific sprea...

This easy, deliciously nutty salad features a vinaigrette made from toasted benne (a.k.a. sesame) seeds. Slideshow: ...

In this fun twist on the classic Italian dish veal Milanese (a pounded, breaded and fried veal cutlet), Marcelo Betan...

Denser than chocolate mousse, this ganache-like cremoso is great for entertaining because it can be made in advance. ...

These light and cheesy fried potato croquettes are breaded twice: They’re dredged in bread crumbs, dipped in beaten e...

Creamy, nutty and chocolaty, this is what Nutella spread dreams of being. Slideshow: Amazing Recipes Featuring Nute...

Instead of strawberries, fresh blueberries are paired with rhubarb in this incredibly simple and delicious sweet-tart...

In this unusual dish from chef Marcelo Betancourt, beets are boiled skin-on until cooked through, then lightly flatte...

This spicy one-pot take on the New Orleans classic, dirty rice, makes a hearty main dish or an excellent accompanimen...

New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, p...

David Kinch's version of escabèche (marinated cooked seafood) combines sweet crab and crisp vegetables in a spic...