Unveil the humorous tale of the “Peter Principle,” a cocktail that became a delightful emblem of a mix-up in a Parisian bar. This drink masterfully blends the crispness of gin with the aromatic Martini vermouths, garnished with a twist of lime for a sophisticated touch.
This sparkling sangria makes use of the French aperitif Lillet Rosé, which comes already flavored with sweet and bitter orange peel and fruit liqueurs to boost the flavor of the drink.
A classic Mexican cocktail made with lime juice, tequila and grapefruit soda, reinvented with smoky mezcal, fresh grapefruit juice and Cocchi Americano.
An amazingly simple, fast, and flavorful Naan recipe that is best cooked at a high temperature, ideally in a wood-fired pizza oven like the Ooni Pro Pizza Oven.
This recipe is based on Jim Lahey’s recipe from 2006, with a few modifications for the sake of precision and a touch of acid to improve dough strength.
Delightful mild tang, sourdough pancakes and waffles evoke memories of Gold Rush days in California, when sourdough in some form was served to miners morning, noon, and night.
Bittersweet and chewy brownies that are defined not by what they have in them but what they don’t; there’s no brown sugar or brown butter, baking powder, Dutched cocoa, cake flour, nuts, coffee granules, chips or frosting.
A splash of whiskey or rum adds a surprising and delicious flavor to this seasonal favorite pie and tames the sweetness while amplifying pecans’ earthy nuttiness.
This Thai street food classic features chewy rice noodles stir-fried with shrimp, tofu, sprouts and chopped peanuts in a sweet, sour and spicy tamarind sauce flavored with dried shrimp and fish sauce.
These dainty old-fashioned tea sandwiches feature cool cucumber slices, thinly sliced red onion, and a creamy herbed spread made with cream cheese or mayonnaise sandwiched between thin bread slices.
Inspired by the Italian dish of sautéed puntarelle and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages.
Perfectly cooked whole branzino is topped with a vibrant sauce of garlic, ginger, shallots, Thai chilies, Shaoxing wine, fish sauce, honey and rice vinegar.
A hearty and flavorful seafood boil loaded with shrimp, crab, andouille sausage, potatoes, eggs, and corn on the cob, all smothered in an epic garlic butter sauce.
Chana masala is a Northern Indian dish with chickpeas braised in a beautifully balanced, aromatic sauce of tomatoes, onions, garlic, ginger and myriad warming spices like coriander, cumin, cinnamon, turmeric and cayenne.
Fragrant, long grain basmati rice is layered with tender chunks of chicken, golden raisins, caramelized onions, and whole spices for an elegant one-pot meal.
A classic preparation for chicken, this lighter version saves you calories by adding the zip of white wine with a tiny bit of vinegar to finish, and getting the most of 1 tablespoon of butter by swirling it into the sauce at the end.
Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling. Homemade Chinese Pork Buns are truly just like what you get at dim sum / yum cha!
A delicious Cuban sandwich layers shaved ham, slow-roasted Cuban-style mojo pork, Swiss cheese, dill pickles and yellow mustard, pressed between slices of crusty Cuban bread.
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining).
Tender baby back ribs marinated in two different Korean sauces – one sweet and savory, the other spicy and slightly sweet – and then grilled to perfection.
A light, springy, delicate homemade fresh pasta, this recipe is as well-suited to slicing into noodles as it is to making stuffed pastas, which require thin, pliable sheets of dough.
Boneless, skinless thighs or breasts grilled to perfection and plunged into a bright sauce made with parsley, olives, chile, lemon juice and small bits of lemon rind for added juiciness.
A simple dinner of thick, luscious pork with a deep, burnished crust, redolent of garlic and rosemary, and a sunset of soft, smoky peaches nutty with brown butter.
A cross-cultural seafood pasta inspired by Ruth Reichl’s Spaghetti allo Scoglio, adapted to make smart use of leftover broth from a Cajun seafood boil with garlic butter sauce.
A thick, focaccia-like pizza baked in a pan, traditionally topped with a tomato sauce, rich with olive oil, onion, anchovies, pecorino or caciocavallo 014 and a generous helping of bread crumbs."
A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out.
This homemade ravioli recipe is filled with a combination of ricotta, mozzarella and parmesan cheeses, which makes for a great combination of creamy texture and flavor.
Olive oil, onions and cinnamon are an unusual combination for an American marinade, but they provide a great background flavor without being overpowering.
This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water.
A Japanese-inspired dish where salmon and vegetables are seasoned with a salty-sweet sauce of soy sauce, sugar, vinegar, garlic and ginger, and then grilled to perfection.
A starter dough made from small amounts of flour, water, and yeast allowed an initial fermentation, used in many classic regional breads such as ciabatta.
This easy pan sauce comes together in minutes by simmering garlic and herbs in butter, then pouring in cream and letting it reduce down slightly for a lush coating consistency.
The perfect balance of sweet and tangy, rich from the molasses, bright from the acidic tomatoes and vinegar, and has just the right amount of heat from the chili powder.
Baingan bharta is a popular Indian dish of smoked mashed eggplant seasoned with onions, tomatoes, garlic, ginger and an array of whole spices for deep flavor.
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time.
This addictive broccoli salad from Whole Foods has the perfect balance of crispy broccoli florets, smoky bacon, red onion, dried cranberries, sunflower seeds and a sweet and tangy dressing.
Quick and easy pickles that come together fast, with a shock from ice cubes and a touch of sugar helping them move from raw to something between a pickle and a refreshing salad in just about a half-hour.
The perfect accompaniment to backyard grilling, this garlic bread is brushed with garlicky herbed butter then grilled until hot and crispy with nice grill marks.
Traditional kosher dill pickles, as they were made and sold out of barrels in the Jewish neighborhoods of the lower east side of New York City during the Jewish immigration wave of the early 20th century.
This fragrant rice pilaf flavored with pistachios and raisins is a dish we’ve made multiple times, though sometimes it has turned out wonderful while other times just good.
A fish spread featuring two great tastes from the Pacific. The macadamias offer a nice crunch, but the flavor is subtle and does not overpower the cod.
