Recipes & Menus

The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

Serve a thick slice for breakfast or an afternoon pick-me-up.

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

This side dish is flavorful enough to also serve as a main course.

This Yemeni spice mixture transforms everything it touches into gold.

For the full effect, enjoy over a bed of rice with a pint of cold beer.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Yes, brownies can—and should—be made with white chocolate.

A quick-fix dinner thanks to store-bought tortellini and chicken broth.

A festive eggplant dish great for gatherings.

This crunchy, creamy salad has everything you want for a cookout.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

A short list of ingredients comes together in this elegant sake martini.