Wok eggs, fried rice and hot Dry Noodles.
In Mumbai, we learned a home-cook friendly version of Butter Chicken.
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Smashing cucumbers helps release the seeds, which are the source of much of the vegetables’ wateriness. It also creates craggy surfaces that are better at absorbing flavor, like in pai huang gua, a fixture in Chinese cooking. This refreshing, boldly textured salad from Yunnan province comes in a sweet soy dressing and sprinkled with scallions, cilantro and peanuts.
Served in the Hunan and Sichuan regions of China, this dish traditionally makes use of a long-stemmed variety of cauliflower with loosely packed florets that can be stir-fried in a flash. Dense Western-style cauliflower needs longer cooking, so we first brown the florets in a hot skillet, then add a little water to create steam to finish cooking them through.
Mujaddara is comfort food in many Middle Eastern countries. It often is made with lentils and rice, but this version combines lentils and bulgur. For ease, we cook them in the same pot, with the lentils getting a head start so they finish at the same time. Lots of scallions and deeply caramelized onions—almost burnt, really—finish the dish for layers of complex flavor.
This is an umami-packed, noodle-based version of another weeknight favorite, kimchi fried rice. Butter may seem out of place, but its richness smooths the edges and adds a welcome velvetiness.
J.Kenji López-Alt gives us a lesson on Wok 101 and reveals the science behind great stir-fry.
Made from rare Alphonso mangos, this puree tastes just like biting into one of the juicy fruits during peak season.
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Stephanie Li and Chris Thomas travel around China in search of the best recipes and techniques for their YouTube channel Chinese Cooking Demystified.
A three-ingredient cheese sauce and fresh lemon juice are all you need for this 25-minute, weeknight-friendly pasta.
In this class, guest chef Heather Wibbels will prove to you that bourbon deserves to be the star of your summer batch cocktails.
Learn to improvise in the kitchen in this free class. Then explore the rest of virtual classes, from livestream to self-paced.
125 recipes adapted to skillet cooking inspired by our global travels.
In this simple side dish, carrots are roasted until caramelized, then combined with toasted pine nuts and raisins that have been plumped in white balsamic vinegar. If you can find rainbow carrots, they make for a colorful presentation.
This refreshing salad is a symphony of tastes, colors and textures. Fish sauce, known as nuoc mam in Vietnam, gives the dressing savory, umami-rich underpinnings, while lime juice, sugar and garlic punch up the flavors. The jalapeños add moderate spiciness; if you prefer mild heat, seed the jalapeños before slicing them.
The AUX Sukueru Knife combines the best of a knife, serving spatula and spoon in a delicate but sturdy, 6-inch package.
Sweet, tangy and spicy, we put these on virtually everything!
These limited-production jarred tomatoes from an Italian family brand are bright, flavorful and showcase produce preserved at its peak.
Irish Black Butter, made with apples and spices, is a breakfast game-changer.
From James Beard Award-winner Dan Pashman comes a pasta shape with purpose.
Piping-hot, just-drained al dente pasta tossed with grape tomatoes, olive oil, a mixture of fresh herbs and ricotta cheese. This dish is creamy but not at all heavy, and the bright, fresh flavors and textures are simple and elegant.
Our take on a deep-dish quiche from Seattle, Washington’s Le Pichet restaurant uses crème fraîche and fewer eggs to lighten the rich yet airy showstopper.
Lemon zest perfumes this simple cake, then a lemon syrup is poured on after baking to keep the crumb moist and add a layer of tangy-sweet flavor.
In this dish, bright, bracing lemon zest and juice perk up the savoriness of garlic, pancetta and capers, and a dusting of golden crisp breadcrumbs adds texture.
If you're looking for Father's Day recipes this year, here's a easy yet impressive Father's Day menu that's relies on bold flavors and refreshing sides.
Barbecue expert Meathead Goldwyn explains to Christopher Kimball the science of grilling a great steak.
On this episode of Milk Street Radio, Anne Fadiman talks her book "The Wine Lover's Daughter," and delves into her father's influence on her life and career.
All the BBQ myths you should question—from beer can chicken to soaking your wood chips and oiling your grill grates.—and what to do instead.
Try this Garlilc-Chili Roasted Cauliflower and get back to us.
Try our Shrimp, Orzo and Zucchini with Ouzo and Mint.
Orange zest and coriander flavor this surprisingly simple yogurt cake.
We tested unlined versus aluminum foil and parchment paper and got a surprising answer.
When searing or frying, it’s a pressing matter.
We're talking about 12 loaves from one packet.
From pasta to risotto to liqueur, lemons come first.
Find out where one of our favorite ingredients comes from—and how to use it on a rib eye.
Taste the difference in our Kadai Chicken Curry.
Sweet, tangy and spicy, we put these on virtually everything!
Why didn’t we think of it?
From James Beard Award-winner Dan Pashman comes a pasta shape with purpose.
Find out what the cookbook author uses on everything.
The author who literally wrote the book on quick weeknight meals shares tips.
Take notes from Sarit Packer and Itamar Srulovich of Honey & Co.
Kimball makes three recipes from Tuesday Night Mediterranean!
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EVERY RECIPE FROM THE FIRST 5 SEASONS
