Appetizers And Hors Doeuvres

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Plump and Tender Shrimp Cocktail

While simple, there are still details that go into the best shrimp cocktail. For the most plump, juicy, and flavorful shrimp, we poach them in a flavorful broth, being careful to no let the temperature go over 170°F. Served chilled with piquant cocktail sauce, it becomes clear why this dish is a classic. More

The Best Tabbouleh Salad

There are lots of tabbouleh recipes in the world, but many give instructions that can lead to a sopping wet salad with bulgur that's too hard to eat. This one uses pre-salting steps to remove excess moisture from the tomatoes and parsley, then uses the water drained from the tomatoes to soak the bulgur until tender and flavorful. A hint of spices adds complexity and depth. More

Spicy Cabbage Salad With Fish Sauce Dressing

Green papaya salad is a Southeast Asian classic, but that green papaya can be hard to find in many parts of the States. Inspired by the flavors of that salad, but using more readily available produce like cabbage, carrot, and green apple, this salad hits all the same notes without sending you on a shopping wild goose chase. More

Pretzel Bao With Sweet Sesame-Hot Mustard Pork

German-Chinese fusion may sound strange, but when pillowy pretzel buns meet bao, and mustard-slathered roasted pork meats char siu, it works. Chinese hot mustard, sesame paste, and honey make a flavor-packed change-up from the traditional char siu sauce, while a special Chinese bread-making trick makes the pretzel buns even more moist and tender. It's impossible not to love this Deutsch version of a Dim Sum classic. More

Cambodian Grilled Lemongrass Beef Skewers

Most cooks know what mirepoix, soffritto, and the Holy Trinity are...but kroueng? That's a little less likely. The answer is that it's a variety of aromatic flavor pastes used in Khmer cooking, such is in these delicious beef skewers that I learned from my Chinese-Cambodian mother-in-law. Here, I did my best to recreate the original flavor of her recipe using more readily available ingredients. The good news: She approves. More

The Fully Loaded Iceberg Wedge Salad

Come summertime, most of us want foods that somehow manage to satisfy while still seeming light and refreshing. No dish better delivers on both counts than the classic iceberg wedge salad, a retro creation that is all about simplicity. And yet, to be the celebration of flavor and texture that it should, we need to make sure to cut the toppings small and play up contrast in flavor and texture wherever possible. More

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

Morel Mushroom Tartine With Chives

Morel mushrooms are great as a side dish for, say, roasted chicken or in your omelet, but true lovers of these spring treats know that they're best in more concentrated doses. It doesn't get much better than a buttery open-faced morel mushroom sandwich like this one. 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

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