This hearty soup puts the meaty bone from a leftover baked ham to excellent use. Pinto beans work fine, but if you can find them, bolita beans are creamier and…
A grilled cheese/French bread pizza hybrid, this dish comes together quickly with the help of a broiler and a hot baking sheet that heats the bread from below. It’s a…
The baked meringue shell for this classic Australian dessert is crisp on the outside and chewy in the middle, and its slightly concave center makes a natural bowl for whipped…
The classic ingredients for a puttanesca sauce—tomatoes, olives, capers, and garlic—make a briny salsa perfect for fish. The salsa would also be delicious served over grilled bread.
This is a favorite combination at The Cheese Truck in New Haven, where it’s actually made with six different cheeses (Comté, Gruyère, and raclette as well as the ones listed…
A play on the herbaceous flavor of green goddess dressing, these eggs are equally good at breakfast or suppertime. Folding in sour cream at the end of cooking makes them…
Inspired by Greek avgolemono—a soup made with eggs, lemon, and rice or pasta—this recipe has spinach and baby peas for a soup that’s light and comforting. Use vegetable broth instead…
This tagine comes from the western foothills of the High Atlas mountains. There, a young Berber chef, Habiba Irich, made me a tagine similar to this one, and its haunting…
These chewy oatmeal cookies get warm, complex flavor from cardamom and caramelly Medjool dates. They won’t spread much and aren’t completely even in shape, which adds to their rustic appeal.
Huge, juicy shrimp dripping with butter, garlic, Worcestershire sauce, and spices, this dish is a Crescent City classic. Leave it to eccentric New Orleans; despite the name, there's no barbecue…
Made with cilantro, chipotle chiles, and lime, the spicy butter sauce on these roasted asparagus spears makes this an ideal side dish for steak or lamb.
In this brightly flavored, colorful sandwich, a little soft ricotta helps make the mix of mozzarella and Parmigiano more cohesive and evenly dispersed. Though it features three fresh herbs, you…
The sweet-tart glaze adds a delectable outer layer to your ham that contrasts with the sweet, salty meat within. Roasting the ham reduces its moisture content just enough to intensify…
The spices in this glaze are reminiscent of Jamaican jerk seasoning, lending a Caribbean flavor profile to this ham. Roasting the ham reduces its moisture content just enough to intensify…
Ham brings a salty-sweet savoriness to this twist on the Arabic dish mujaddara, a mix of lentils, rice, and aromatics found throughout the Middle East. Serve with a fresh green…
This savory chutney showcases rhubarb’s natural acidity. A great accompaniment to a pork roast, chicken, or oily fish like salmon, it works equally well on a cheese board.
Roasting rhubarb deepens its flavor, and the large pieces, while tender, hold their shape better than slices. Its still-tart flavor perfectly contrasts the sweet, buttery brown sugar in the streusel.
In the Middle East, tamarind, a tangy fruit that grows in abundance there, is often paired with lentils. Rhubarb adds similar bright, sour notes to this fragrant soup. A generous…
Instead of discarding liquid left over from the Roasted Ham, use it in soups and stews to get the same effect as adding a ham hock, or make this non-traditional…
This meaty main-course salad has loads of full flavor thanks to a glaze on the steak, a mustardy vinaigrette, and a generous sprinkling of blue cheese.
Vividly colored and amazingly aromatic, the sauce for this riff on linguine with clams is made by puréeing parsley and spinach with the broth left over from steaming open the…
The classic, earthy mix of spinach and mushroom gets a bright note from parsley and welcome crunch from cashews. It’s topped off with a creamy, savory dressing of miso and…
The bright, fresh combination of endive and spinach makes this salad an elegant lunch or light dinner. Water-packed canned tuna works fine, but oil-packed tuna has a richer, more satisfying…
This hearty side tastes as if it’s been simmering for hours, but it comes together quickly with canned tomatoes and chickpeas. Serve it with chicken and some warm naan.
The combination of anchovy, garlic, and Parmigiano makes this reminiscent of a Caesar salad, but warm burst tomatoes set it apart. If available, use a mixture of red, yellow, and…
This sandwich (aka the Johnny Apple Cheese) features crisp, thinly sliced apples as well as a tangy-sweet apple spread (based on store-bought apple butter) that perfectly complements the pastrami and…
Ginger jam in the glaze gives this ham a spicy-sweet kick. Braising makes the meat incredibly juicy and succulent, though you can also roast it (see variation) if you prefer…
Coconut milk adds a barely there sweetness to this classic side, while toasted cumin gives it an earthy flavor. Serve this with beef or lamb, or top with a fried…
A pizza topped with asparagus and melty fontina cheese is delicious. But crack some eggs on it toward the end of baking, and you take it to a whole different…
This creamy-tangy vegetarian chowder makes the most of each spear: The tough ends flavor a light asparagus stock, and the tender stalks and tips go into the chowder.
Salty fish sauce and tangy lime juice are balanced by toasty sesame oil in an irresistible dressing that coats lightly wilted spinach and ground pork. Serve over rice or rice…
Preserved lemons add a salty zing to Moroccan dishes like the Tangy Fish Tagine with Preserved Lemons and Vegetables. They’re available in some supermarkets, but it’s also easy to make…
A stir-fry is always quick, but to save even more time, prepare the vegetables while the pork marinates. Serve with rice, if you like.
Fresh lemon zest and juice brighten this springtime pasta and enhance the asparagus flavor, while earthy shiitake and salty pancetta round things out. Any short pasta shape will do here,…
Pistachio-flecked meringue layers contrast a tangy, creamy lemon curd filling in this stunning dacquoise. Perfect for a special occasion, this make-ahead dessert needs at least 24 hours in the refrigerator…
These dark, rich cupcakes topped with creamy, peanut buttery frosting will wow kids and grown-ups alike. The Italian meringue-based buttercream is soft and fluffy but holds up like a dream.…
The combination of creamy Cheddar and bright chives is a classic way to flavor twice-baked potatoes, but feel free to try other melting cheeses. These potatoes are big enough to…
Manchego, chorizo, and smoked paprika lend a Spanish flavor to a beloved American comfort food. These potatoes are big enough to be a main dish; make halves (see variation below)…
Sweet caramelized onions and blue cheese give these potatoes robust steakhouse flavor. They're big enough to be a main dish; make halves (see variation below) if you’d like to serve…
Stuffing baked potatoes with kale or cabbage is a riff on the classic Irish dish colcannon, making these potatoes perfect for St. Patrick's Day. They're big enough to be a…
Sautéed mushrooms and fresh rosemary and thyme add deep, woodsy flavor to these potatoes. They're big enough to be a main dish; make halves (see variation below) if you’d like…
Moroccan cooks traditionally build savory fish tagines like this one on a base of fresh vegetables. Because the vegetables take longer to cook than the fish, take a cue from…
Tarragon is the secret ingredient in the honey-mustard coating for these quick-cooking turkey cutlets. It adds lovely licorice notes that elevate without overwhelming.
Tossed in a sauce that’s a little sweet, a little hot, and a lot sticky, these broiled wings are finger-licking good and a bit healthier than fried. To save time,…
Spicy and sweet, this quick dinner needs only short-grain sticky rice to complete it. If you don’t have or can’t find kecap manis, a syrupy Indonesian soy sauce, you can…
Golden on the outside and creamy on the inside, these classic spuds are a perennial favorite.
Huge, buttery—but not actually barbecued—shrimp are a deliciously messy New Orleans tradition.
Learn to make these iconic Moroccan stews in their eponymous earthenware vessels.
A great broth is the key to this comforting classic.
Two ways to cook a super-juicy ham for Easter or your next gathering, plus shopping and carving tips, and tasty recipes for leftovers.
We all know it’s great in desserts, but rhubarb, a.k.a. the “pie plant,” adds bright flavor to savory dishes, too.
A fool is an old-fashioned English dessert, but it never goes out of style because it’s simple, delicious, and beautiful. Plus, any fool can make it since it’s only a…
Let's set the record straight: the secret to great matzo ball soup is not the matzo balls (though these are light and fluffy and delicious, flavored with schmaltz, or chicken…
This tagine is a perfect example of the sweet chicken tagines of Fez, a glorious blend of sweet and savory, with the apricots’ chewy texture and sweet-tart flavor offsetting the…
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