Recipes

Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.

Level up your weeknight fish routine with a crispy, flavor-packed crust.

A great old-fashioned recipe is all about simplicity, ingredients, and technique. Stick with these steps, and you’re bound to nail it every time.

A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.

These light and eggy cheese puffs are channeling your favorite bar snack.

This cornbread recipe gets everything you want out of the simple sidekick: It’s easy to cut, not too sweet, and holds together.

Crisp on the outside, pillowy on the inside, and up for dancing with any savory flavor in your fridge or pantry.

If French beignets and American old-fashioned doughnuts had a love child, it would be mandazi.

Recipe developer Zaynab Issa’s Karak Chai is richer than most cups of tea, thanks to its generous use of evaporated milk and hints of vanilla, cinnamon, and cardamom.

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

Lime juice and fresh rosemary give this fizzy-frothy mezcal cocktail plenty of citrusy and herbaceous notes—a small prayer of brightness for the summer ahead.

Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout

Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

Packed with oats, coconut, and rich golden syrup, this recipe for the beloved Australian “bikkies” lets you choose your own adventure: chewy or crunchy.

This fast technique brings out the best (a.k.a. the juiciness!) in boneless, skinless chicken breasts.

Wide ribbons of pappardelle are an ideal vehicle for this hearty five-spice-scented pork ragù bursting with salty-sweet-creamy-spicy flavors.

Making fresh dumpling wrappers isn’t hard when you have Hetty McKinnon to guide you. (But we won’t tell if you use store-bought.)