Recipes & Menus

This fall whiskey punch has all the flavors of a pumpkin spice latte, but it’s completely transparent.

A few tricks make this hearty weeknight black bean chili recipe great.

Making these chocolate pots de crème isn’t quite as easy as pouring cream into jars, but it’s not far off. If you love chocolate pudding, you’ll adore this dessert.

Fasolka po bretońsku, as these beans are called in Polish, are earthy and full of flavor, delicious eaten with fresh, crusty bread and nothing else.

This is the street food fried rice of my childhood.

This tarragon-laced version of the classic French Parmentier subs in a rotisserie chicken for the traditional beef.

This Japanese version of mabodofu is cooked with tofu and ground pork, and is significantly less spicy than the Sichuan version.

The is a copycat of the popular five-star grilled chicken found throughout Bangkok.

This quick cassoulet-inspired dinner uses ham and cannellini beans instead of the duck, sausage, and traditional flageolets.

Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving stuffing recipe.

This classic frosting couldn’t be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste gives it a pretty speckled look, but if you don’t have it on hand, pure vanilla extract will lend the same flavor.

This banana cream pie recipe reminds me of homemade banana pudding but with a kick.

Bone-in pork loin roast is a sleeper hit for holiday celebrations.

Sweet, tart homemade cranberry sauce is the key to a bright and balanced Thanksgiving meal—and it’s easy to whip up in just 20 minutes.

A classic hot toddy is a perfect way to warm up on a cold evening—and it only requires three ingredients and some boiling water.