Recipes & Menus

Serve this zippy anchovy-forward vinaigrette with crudités or ribbons of raw root vegetables. 

Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.

The pleasant balance of salt, spice, and sugar makes these curry puffs perfect for an appetizer, afternoon snack, or breakfast with a cup of tea.

This adaptation of classic Cantonese salt-baked chicken doesn't require a ton of salt.

Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.

Our favorite carrot cake is moist, full of shredded carrot and fragrant spices, and topped with an extra-tangy cream cheese frosting.

Poaching the chicken not only prevents overcooking, it also gives the meat a silky texture.

This fragrant gin sour with hints of almond dates back to 1934, a year after the movie King Kong was released.

This Japanese sesame-based dressing is great on salads, seafood, and grilled meat.

This Orange-and-Chile Roast Chicken brings together all the many lessons I’ve learned from roasting chickens over the years.

No tortillas here—a dough made from plantains is filled with beans for these quesadillas.

Tacos Árabes are a specialty of Puebla, home to one of Mexico’s most significant Lebanese communities. At most stands, the pork is cooked on a spit, then shaved off, shawarma-style. But for this recipe, you don't need a spit.