StoryIn Tiny Kitchens, Parisiens Keep Weekday Cooking SimpleIn Paris, weeknight meals begin at the neighborhood shop.By Victor CoutardNovember 1, 2026
StoryGâteau Basque au ChocolatBraising the legs while roasting the breast meat solves the dark meat dilemma—and makes great gravy. By Chris KimballNovember 1, 2026
StoryThe Last Thanksgiving Turkey RecipeBraising the legs while roasting the breast meat solves the dark meat dilemma—and makes great gravyBy Chris KimballNovember 1, 2026
StoryThe Best French Baking Is in TokyoA French pastry reimagined in Tokyo, streamlined by an Australian chef.By Matthew CardNovember 1, 2026
StoryThe Art of Mexican Cocina de Humo Thalía Barrios García at the wood fire that defines her cooking.By Chris KimballNovember 1, 2026
StoryRoasted Agrodolce OnionsInspired by Italian antipasto, these onions are ready for the holiday tableBy Michelle LockeNovember 1, 2026
StoryCold-Oven Crème BrûléeA fuss-free crème brûlée. Our cold-oven, no-water-bath method takes the fear factor out of this fancy dessert.By Chris KimballNovember 1, 2026
StoryBeet Salad with Horseradish Dressing and Caraway BreadcrumbsBeets and horseradish: a classic pairing in Eastern European cooking.By Matthew CardNovember 1, 2026
StoryRoast Chicken with Burnt Shallot JusA great jus is French cooking 101. This one starts with charred shallots. By Chris KimballNovember 1, 2026
StoryPumpkin Seeds Are the Key to This Creamy VinaigretteOrange juice and cider vinegar brighten roasted wedges of acorn squash.By Claire LowerNovember 1, 2026
StorySpaghetti Bolognese Gets A Japanese MakeoverWafū pasta, Japan’s spin on Italian classics—popular since the 1960s. By Dawn YanagiharaNovember 1, 2026
StoryFrench Pommes PuréeBaked potatoes, a ricer—and a vigorous whisk—make a better mash. By Chris KimballNovember 1, 2026
StoryWhatever Happened to Leg of Lamb? Leg of lamb makes a comeback—reverse-seared with Italian seasonings.By Matthew CardNovember 1, 2026
