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Farinata (Italian Chickpea Pancake)

The first time I tried farinata, the baked chickpea pancake from Italy, it was dry as particleboard. The second and third times were just as bad. Only after I'd dismissed it as an inexplicably terrible product of the Italian kitchen did I finally taste the real thing, and then I understood why people loved it so much. Savory, custardy, and simple in the best possible way, it's also dead easy to make at home. Here's how. More

Sautéed Morel Mushrooms

Morels are one of the most delicious signs of spring, and with just a little work, they're incredibly easy to prepare and cook. Here are the basic steps to get them ready for the frying pan, and then what to do to make them as delicious as possible. More

Galician Empanada With Tuna, Onion, and Green Bell Pepper Filling

All the empanadas of Latin America—whether baked or fried, wrapped in a corn or flour dough—can thank the Galician empanada for their existence. Unlike the individual hand pies of Latin America, this empanada is formed as a large baked pie with a wheat crust and filled with onions, green peppers, and your choice of protein. Only after it's baked does it get cut into individual portions. Here's how to make it at home with a classic tuna filling. More

Spanish-Style Blistered Padrón Pepper (Pimientos de Padrón)

Only about one out of ten of the small green peppers from the Spanish municipality of Padrón are wildly hot, while the rest are as mild as a green bell pepper. The exciting part is that it's pretty much impossible to tell them apart until you actually get them one your mouth. It's what makes eating them so damn exciting, though I gotta admit: I love their flavor so much that I'd be perfectly content knocking back a bowl without the added adrenaline of a game of capsicum roulette. More

Smooth and Creamy Polenta

There are a lot of rules people say you need to follow to make polenta, like using a wooden spoon, stirring in only one direction, adding the polenta to boiling water, and stirring constantly. Forget those. What's really important is using the right ratio of liquid to cornmeal and cooking the polenta long enough for the cornmeal to properly hydrate and cook. More

Stir-Fried Cucumbers With Spicy Ground Pork

Cucumbers might make you think of salads and pickles, but they're excellent as the main ingredient in stir fries as well. Exposed to the wok's intense heat, they become silky smooth with a juicy, meaty bite. In this easy recipe, they're paired with spicy ground pork. More

Gravlax With Caraway, Coriander, and Mustard-Dill Sauce

Luxurious foods are, practically by definition, extremely expensive. Except for gravlax. For the price of a fresh piece of salmon, you can cure your own gravlax at home, then slice it and serve it as one of the most elegant hors d'oeuvres or light appetizers imaginable. In this recipe we cure it with sugar and salt, caraway, coriander, and dill, then serve it with a tangy mustard-dill sauce. More

Buddha's Delight (Lo Hon Jai): Chinese Vegetarian Stir-Fry

Tired of the same old vegetarian stir fry? Buddha's Delight is just what you need. A celebratory mixture of multiple vegetables and protein sources (wheat gluten, bean-curd skin, bean-curd puffs, and more), noodles, and a flavorful sauce infused with mushrooms, it's a reminder that vegetarian stir-fries don't have to be the same old ho-hum dish every time. More

Thin and Tender Flour Tortillas

Thin and semi-translucent thanks to plenty to lard, these flour tortillas are light and tender, with a mild yet delicious flavor. They're a perfect accompaniment to grilled and roasted meats and seafood like skirt steak, chicken, and shrimp, but we wouldn't be surprised if you also just ate a stack of them by themselves. More

Oven-Baked Strawberry-Chipotle Wings With Avocado-Blue Cheese Dip

A simple oven-frying technique using baking powder gives these wings all of the traditional crispness of deep-fried ones with far less mess. Juicy strawberries bring sweetness to the sauce, while chipotle peppers round it out with heat and smokiness. Paired with creamy avocado-blue cheese dip and sprinkled with poppy seeds, there's no shortage of flavor or texture here! More

Quick and Easy Poutine

Poutine is only as good as its three components—fries, cheese curds, and brown gravy. Getting all of them just right can take time, including making your own stock, from-scratch fries, and homemade cheese curds. For a much quicker, yet still incredibly delicious, version, take our lead by making gravy with doctored store-bought stock and one of several fries and cheese options. More

Sheng Jian Bao (Pan-fried Pork Soup Dumplings)

Xiao long bao, Shanghai-style soup dumplings, have become legendary for good reason, but so far their doughier pan-fried cousins called sheng jian bao remain much less well-known here in the States. If you love XLB, you need to try sheng jian bao. Here's how to make them, from the flavorful pork filling to the dough wrapper and combo pan-frying and steaming method. More

The Ultimate Poutine

A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober. More

Light and Tender Potato Gnocchi With Sage-Butter Sauce

We're not going to lie: Potato gnocchi can be a little tricky and require some practice to get right. But if you know a few basic rules, it's really not that hard to make ones that are light and tender, not leaden and gummy. This recipe walks you through those steps, starting with choosing a gnocchi-friendly potato and cooking it the right way; then we leave it up to you whether to add egg yolk or not (yolks make a dough that's easier to work with, but also firmer); and finally we add just enough flour to make a cohesive dough while being careful not to overwork it to the point of gumminess. The result are lovely little gnocchi in a sage-butter sauce that will prove that good gnocchi aren't out of reach. More

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