Everything
Recipes
A lasagna with a short fuse
The golden lasagna's wilder sister, all smoky sausage and charred poblano with a chipotle streak, cooled by a lime drizzle.
Golden lasagna
A carrot lasagna so light you could eat the lot and still fancy pudding.
Spatchcock chicken over leeks and greedy bread
One bird on a bed of leeks, and torn baguette underneath drinking up every drop.
The tomato pasta worth the airfare
Three kinds of tomato, a whisper of anchovy and enough lemon to keep it honest.
Bagna cauda for the anchovy-shy
The warm garlic and anchovy bath that quietly wins every party. Melting, not fishy, and gone before the coats are off.
Chunky chimichurri for steak night
Parsley, oregano, garlic and vinegar, chopped not blended. The steak's best friend.
Five-minute harissa yogurt
Smoky, cooling and quick. The yogurt does the calming, the harissa does the talking.
One-pot Pugliese sausage and potatoes
Peasant food that minds itself in the oven, as happy on a Tuesday as it is at a three-hour lunch.
Salsa cruda for peak tomatoes
Grated ripe tomato, garlic and basil. The less you do to it, the better it is.
Salsa verde, anchovy and all
Sharp, briny and green. The Italian one, not the tomatillo one.
Grated tomato and Calabrian chili
Grated tomato with a Calabrian kick and a lemon lift. Sauce or dip, your call.
Za'atar yogurt with sumac
Herby, tangy and green-flecked. The cooling spoon for anything off the grill.
Zhoug with a proper temper
The Yemeni green sauce that bites back. The cardamom is the tell.
Lemon pesto spaghetti, all zest and no juice
The Amalfi trick: zest steeped into the pasta water and pounded into the pesto, toasted almonds underneath, not a drop of juice anywhere.
Shrimp in a fish sauce caramel
Sugar taken to the edge of burnt, then doused with fish sauce: Vietnam's sweet-and-savoury backbone, wrapped around shrimp over jasmine rice.
Sweet corn campanelle with miso butter
Corn three ways in one pot, then the fix the original never knew it needed: white miso in the butter and a lemon squeezed over the lot.
The Last Word
Gin, green Chartreuse, maraschino and lime in equal measure. Nothing else.
Painkiller
Dark rum, pineapple, orange and coconut cream, buried under fresh nutmeg.
Pegu Club
Gin, orange curaçao and lime, with two bitters doing the quiet work.
Caipirinha
Brazil's national drink, built rough in the glass. Lime and sugar muddled, cachaça, crushed ice.
The daiquiri
The margarita's twin, built on white rum. Same two, one, three-quarters.
The gimlet
The same sour poured for gin. Sharp, clean, three ingredients.
The margarita
Two parts tequila, one lime, three-quarters sweet. The same drink as the daiquiri in a different hat.
Crispy gnocchi and beef on whipped miso ricotta
Beef browned to rubble, gnocchi gone golden, sprouts charred nearly black, all of it dragged through a cool miso ricotta.
Brown-butter and miso gnocchi with a jammy egg
Nutty brown butter whisked with miso, crisp gnocchi, fried sage and a soft egg broken over the top.
Caesar gnocchi, the crouton situation
The crisp gnocchi is the crouton. Massaged romaine, a proper yolk-and-anchovy dressing, a blizzard of pecorino.
French onion gnocchi
Onions taken all the way down, crisp gnocchi folded in, a lid of Gruyère melted over the top.
'Nduja gnocchi with whipped ricotta and hot honey
Spreadable Calabrian chili sausage melts into its own sauce, over cool ricotta, hot honey on top.
Poblano and sausage gnocchi with melting goat cheese
Roasted poblano, browned sausage and goat cheese gone saucy, crisp gnocchi through the middle.
Al pastor gnocchi
The crisp spit-roasted edges of al pastor, faked in a skillet. Pork, charred pineapple, a green pool of salsa verde.
Larb, but make it gnocchi
The gnocchi go back in the pan and drink a coconut glaze. Fish sauce, lime, a jungle of herbs.
Crispy spanakopita gnocchi
Spanakopita flavors massaged raw, over a cool swipe of chili-flecked yogurt.
Cherry and heirloom panzanella with burrata and prosciutto
Roasted and raw cherries, two tomatoes, one dressing built from what they weep.
The long way to Bolognese
Milk first, then wine, then the laziest three-hour simmer there is.
Late-night chicken congee
Rice, stock and two idle hours. The pot does all the work.
Chicken and creamed corn, cobs and all
The cobs go in the pot. That is the whole secret.
Chicken and rice with a ginger problem
One pot, and the bottom layer goes crisp if you keep your nerve.
Slow-burn chicken with burst tomatoes
Five minutes of effort, six hours of alibi.
Red-lacquered chicken and winter vegetables
Gochujang does the glazing and a quick pickle talks back.
Fiery shrimp and blistered green beans
Ten minutes under the broiler. The beans blister, you take credit.
Roast chicken over hot-headed chickpeas
Harissa gets two minutes in a pan and a whole new attitude.
Miso peanut hibachi chicken
A Hawai'i grill number with peanut butter in the band.
Lemon chicken in a hurry
A 1992 newspaper dish that still outruns your delivery app.
Gnocchi and asparagus with a devious butter
Fifteen minutes, one skillet and a butter with a secret.
Burnished miso chicken
Miso butter under high heat. The skin turns to amber glass.
Miso mascarpone shells
Six ingredients and one pot. The audacity of it.
Preserved lemon spaghetti in a fur coat
Tomato and cream with a Moroccan secret in the pocket.
Twice-sauced chicken and carrots
The marinade is the workhorse. You are merely decorative.
Chicken and potatoes, salad included
Harissa-slicked, leek-strewn and fully dressed on one pan.
The Spaghett
A Miller High Life in a feather boa.
Yuzu chicken piccata
A teaspoon of fermented chilli paste and a splash of sake, and piccata speaks Japanese.
Spaghetti squash under a Parmesan lid
The vegetable that does a passable impression of pasta, finally dressed for company.
Butternut congee with a chile-oil slick
The bowl you want when you are a little bit sorry for yourself.
Oven shawarma, no rotisserie in sight
All the spice and crisp of the street cart, none of the six-foot spit.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Harissa bolognese, baked in one pan
Bolognese that ran off to Tunis and came back smoking.
Hipster BBQ, a drink not a dinner
Vodka, lime and a salted beer chaser that tastes, absurdly, of a grill.
New Mexican hot dish, stacked not rolled
Enchiladas that gave up on rolling and lay down in layers instead.
Midnight peanut butter noodles
The one-pot bowl you make standing up, for an audience of yourself.
Sheet-pan pierogies with kimchi and Brussels
Poland meets Seoul on a hot tray, and the oven does the whole job.
Sheet-pan quesadillas, six at once
The whole batch crisped in the oven while you stand around doing nothing.
Baba ghanouj, minus the mashing
The dip's more glamorous sister, who refuses to be puréed.
Feta under the broiler with corn and shishitos
Ten minutes under the broiler and dinner simply happens.
House dressing you'll eat by the spoon
The one you make once and then put on absolutely everything, darling. Do keep up.
The lemon-caper dressing that thinks it's a Caesar
All of Caesar's swagger, none of its baggage.
The potato salad that forgot the mayonnaise
Bright, herby and unbothered by a jar of anything beige.
Marcella's tomato sauce, and the onion you throw away
Three things, one of which you bin. Trust her, and me.
Smothered green beans that skipped the can
Everything the beige holiday casserole wanted to be, finally.
Miso-sesame vinaigrette, good on almost anything
The jar in the fridge door you reach for without thinking.
Smashed cucumbers and chicken, no stove required
Take your aggression out on a cucumber. It is good for you both.
Tahini and Parmesan, an unlikely pasta salad
Nobody asked for this pairing. Everybody wants seconds.
Baked feta dip with hot honey
The block of feta that went viral, finally behaving like a dip.
Roasted broccoli on whipped tofu, all crunch
A cloud of tofu, a heap of charred broccoli and a hailstorm of chile crisp.
Bulgogi bolognese
The bulgogi marinade was a ragù all along. Nobody tell Bologna.
Roasted cauliflower under a tahini-parsley flood
The cauliflower is fine. The sauce is the reason you came.
Corn bake with ideas above its station
One bowl, one box of Jiffy and no shame whatsoever.
Crispy gnocchi with burst tomatoes
Skip the pot. Fry the gnocchi like they owe you money.
Fire chicken under a mozzarella duvet
Buldak means fire chicken. The cheese is there to talk it down.
Mákos tészta, sweet poppy seed noodles
Sweet, nutty buttered noodles that Budapest sits down to for supper.
Smashed beef kebab over cucumber yogurt
Sear the beef like a scallop. Let the yogurt catch it.
Zuni Café chicken
Four ingredients and two days. Trust the salt and do almost nothing.
Coq au vin for a filthy night in
Chicken, a bottle of Burgundy and an afternoon. This is what Sundays are for.
Kimchi carbonara
Egg yolks, Parmesan and a fat spoon of kimchi. Carbonara with a Seoul streak.
Blistered gochujang cabbage
A whole cabbage, roasted hard until it chars and converts the skeptics.
Tahini ranch, hold the Hidden Valley
Ranch, reimagined in tahini and soft herbs. Not a bottle in sight.
White port and tonic
Portugal's answer to the gin and tonic, and arguably the better one. Three things, two minutes.
Chicken tamale pie from the church-supper canon
A Jiffy-box cornbread drowned in enchilada sauce and piled with chicken. Zero shame, full flavour.
Beeritas, no apologies
Limeade, lager and tequila by the pitcher. The margarita's lawless cousin.
Buttered noodles that bite back
Butter, garlic and gochujang reduced to a brick-red gloss. Dinner from the shelf in 25 minutes.
Grape tomatoes in kimchi drag
Snappy tomatoes in a fire-bright gochugaru dressing. Kimchi flavour without the wait.
Fish house punch, older than the republic
Rum, Cognac and a lemon-oil syrup in one bowl. Colonial Philadelphia could drink.
Garlic tahini, properly loosened
Nutty, garlicky and pourable. The sauce that makes vegetables interesting.
One-pot chicken and rice with scallion-ginger sauce
Dinner steams itself under one lid while you make the only sauce that matters.
Corn salad that skips the vinegar
Five minutes, six ingredients and no vinegar. The tomatoes season it themselves.
MSG martini
Savory, filthy and faintly illegal-feeling. Stir, don't ask.
Smashed cucumbers, bruised on purpose
The salad you'll make unprompted. Bring a heavy knife.
Greek panzanella with crispy pork
The benchmark bread salad gone Greek, with pork that crackles.
Tomato tarte tatin
Sweet, sharp and considerably more interesting than the version that started it.
Shatta white bean dip
The Parmesan crust does all the work. The shatta takes all the credit.
Cheesy cabbage tteokbokki
Chewy rice cakes in a hot pink bath, under a duvet of melted cheese.
Fiery gnocchi with creamy gochujang
Vodka sauce went to Seoul and came back a great deal more interesting.
Sloppy joes back from Seoul
The sloppy joe grew up, got a passport and never looked back.
Leo Maya's green chicken tacos
A borrowed green sauce, put where it always wanted to be, in a tortilla.
Gochujang chicken arrabbiata
Rome would be appalled. We are not.
Featured
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Crispy spanakopita gnocchi
Spanakopita flavors massaged raw, over a cool swipe of chili-flecked yogurt.
Al pastor gnocchi
The crisp spit-roasted edges of al pastor, faked in a skillet. Pork, charred pineapple, a green pool of salsa verde.