Staff Favorites

In this ingenious 3-ingredient recipe, grilled fresh corn and poblano chile are used in two ways: Half of the mixture...

The trick to this wonderfully puffy souffléed omelet is to beat the egg whites until they form soft peaks, then ...

Okra gets charred and tender on the grill; tossing it with lime and store-bought curry paste gives it great flavor. ...

Prepared hummus that comes with a scoop of chopped garlic on top (like the kind sold by Sabra) is the secret here: Th...

Mixing honeydew juice with the fizzy Italian wine Moscato makes a super-refreshing cocktail. Melon balls and chewy ta...

Paola Budel, the chef at Mazzorbo, Italy's Ristorante Ostello, updates linguine with clams by using pasta made with k...

Piadina is a pan-grilled sandwich made with a quick baking-powder flatbread. (If you’re in a rush, you could use a fl...

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

A mix of mild chiles (poblano, Anaheim) and hot ones (serrano) gives body and heat to this quick braise made with bon...

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

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

Beets have a strong presence in the cuisine of almost every ethnic group in Jerusalem, Yotam Ottolenghi explains. The...

Grace Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup and a little wate...

This giant Provençal casserole is called a panade. It’s a gooey, crispy meal-in-one.Slideshow: Great One-Dish Meals

Light and moist, with an irresistible crispy top, this buttermilk cake has sweet-tart berries in every bite and takes...