Staff Favorites

For anyone who comes home from the farmers’ market with an overabundance of stone fruits, this pie from pastry chef L...

If you've never tried grilling broccoli, you are definitely missing out: The vegetable becomes tender and deliciously...

This salad is an extraordinary combination of ingredients that wouldn’t seem to go together: feta, strawberries and a...

Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It’s a minor innovation, b...

The salt and sugar in a brine help season meat all the way to the bone. These brined Cornish hens are so flavorful th...

At Distrito in Scottsdale, Arizona, Jose Garces focuses on barbacoa dishes: meats cooked over an open fire or in a pi...

Cartoccio means “paper” in Italian, which refers to the wrapping used to make packets for grilling. Here, foil packet...

The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting...

The secret to Andrew Zimmern’s cold noodle recipe, inspired by the ones he had in China’s Sichuan province, is the oi...

Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents’ restaurant. He later opened his own r...

On Man vs. Food and Man vs. Food Nation, Adam Richman travels around the US eating huge quantities of hearty food. On...

Sacher torte is a classic Austrian chocolate cake layered with apricot preserves. Lidia Bastianich’s version uses the...

Austin is loaded with food trucks, and the Korean-Mexican-Texan mash-up that is Chi’Lantro is one of chef Aarón ...

Ground turkey, panko (Japanese bread crumbs), Parmigiano-Reggiano cheese and a few other ingredients make delicious, ...

During her stay in Bangladesh, Naomi Duguid fell in love with dals (soupy lentil dishes) known as tok dal, or tart da...

Inspired by a Korean-cooking YouTube channel called Maangchi’s Cooking Show, Grace combines pork and kimchi in panko-...

“Thailand is condiment heaven, with a gazillion sauces. This northern Thai-style one is extra-sour, because it uses b...

“This recipe is a very traditional one, and this is a common ingredient combination,” says Münferit’s chef, Feri...

“When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were...

For her refreshing dish, chef Semsa Denizsel uses blanched chard leaves to wrap herb-laced bulgur. She serves the stu...