Recipes & Menus

These mushroom quesadillas are stellar with homemade tortillas, but you can also use store-bought corn tortillas.

Oden, a hearty Japanese winter stew, has a little bit of everything—fried tofu, eggs, fish cake, and boiled potatoes.

This easy chicken and biscuits recipe is made with only one bowl and one skillet.

These budget-friendly tacos de pobre are packed with crispy, shallow-fried potato skins, plus sautéed onions and chile peppers.

The flavors of chana dal, okra, and fresh coconut work amazingly well together.

Although the Americano cocktail and the caffeinated drink are two completely different things, this beverage combines the two.

This fizzy brunch cocktail has a touch of savory aquavit and a bitters-soaked sugar cube.

Chawanmushi, a Japanese savory, soupy custard, makes a wonderful first course, served either hot or cold.

Thinly sliced duck breast seared with leeks starts this beautiful bowl of noodle soup called kamo soba.

Caldo de oso is traditionally made with catfish, though any white fish will work in this soup, a specialty of Chihuahua in Mexico. 

The house daiquiri at Rum Club in Portland, Oregon is an exceptionally delicious rum cocktail.

The broth base for tonyu nabe, as the name suggests, is soy milk, along with dashi and miso paste. 

This quick and flavorful curry udon gets its flavor from Japanese curry sauce mix.

Starring two bitter Italian liqueurs, bourbon, and lemon juice, this four-ingredient cocktail is as easy to make as it is to sip.

A smoky scotch float takes this tangy whiskey cocktail to the next level.

Rajma, a North Indian dish of kidney beans in a deeply nuanced gravy pairs perfectly with jeera rice (basmati rice cooked with cumin seeds).

In this Instant Pot konkani lobia, tangy tamarind-sauced black-eyed peas are accentuated with pieces of zucchini and butternut squash.