What happens when Buffalo chicken meets mac and cheese? This quick and easy pasta is what. Perfect for a no-nonsense weeknight meal, it's packed with flavor and comes together in just 30 minutes.
The Tex-Mex version of migas—scrambled eggs cooked with chili peppers, onion, and tortilla chips, then served on tortillas with hot sauce—is a hangover killer, but even if you haven't overindulged, it's still a killer breakfast option.
There are too many great meat dishes in the Korean canon to pick a favorite, but this one of stir-fried marinated pork with kimchi is definitely in my top five. Easy to make, it features thin strips of pork shoulder in a spicy-sweet blend of Korean chili paste, garlic, ginger, soy sauce, and sesame oil—plus a bit of Asian pear for both flavor and its tenderizing effect on the meat.
Many recipes instruct you to add garlic to the pan only after the onion has already cooked for a few minutes. Why is that? And why can't you just add them both at the same time? We ran some tests to find out.
Grilled skewers with mixed vegetables and cubes of halloumi cheese—hot and soft inside, charred and crusty outside—may be one of the few vegetarian dishes that will inspire pangs of jealousy in a meat-eater's heart. Try them at your next cookout and see if anyone says no.
If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. It's worth trying the original version, but the dish is a springboard for improvisation. Try the three recipes here, starting from the classic, and then proceeding with two increasingly untraditional versions.
Gazpacho may be the cold summer soup of choice, but Korea's mul naengmyun should be added to everyone's list of filling hot-weather fare. With a refreshing, lightly sweet-tart broth, slick, chewy noodles, and crisp topping like cucumber and pickled radish, it packs in flavor while beating the heat.
People, even experts, swear that you should never put a tomato in the fridge. They are wrong. Here's the follow-up to our tomato-storage tests from earlier in the summer, with some basic tips for how you really should store your tomatoes.
Now is not the time to get sick of corn. Now is the time to eat as much of it as possible. And aside from eating it straight from the cob, there may be no better way than this easy, simple corn chowder that sparkles with sweet corn flavor. It's summer in a bowl.
Inspired by the flavors of Northwestern China, where ingredients from the Middle East blend seamlessly with East Asian ones, these lamb kebabs are marinated in a fragrant bath of toasted cumin, soy sauce, and crushed red chili flakes.
Sweet, silky, and absolutely delicious, the breading-free version of eggplant parm made in Italy is well worth trying, especially in late summer when eggplant (and tomatoes!) are at their best.
These flavorful grilled kebabs are a remarkable example of how, with a little ingenuity, dryness-prone chicken breast can be made both juicy and delicious with a little help from a brine, pineapple, teriyaki glaze, and bacon. Clearly, the chicken breast needs all the help it can get, but man, does it work well here.
With summer in its last leg, now's the time to kick back with a cold glass of wine and these tasty fig-and-taleggio tartines: the prep is minimal, the payoff maximal.
The glory of the lobster roll is that all the picking and shelling has already been done, and all that's left is to bite into that glorious pile of dressed meat. Here are two great recipes for classic New England-style (with mayo) and Connecticut-style (with butter and scallions), that you need to make before summer ends.
Roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic are the starts of this flavorful pesto variation. It's good on...well, just about everything.
However many ways there are to skin a cat, I'd wager there's fifty times as many ways to make tomato sauce from fresh—not canned—tomatoes. The best, though, comes from summertime tomatoes at the peak of ripeness, and layers the deeply sweet flavors of long-cooked tomatoes with the fresh, bright, fruity notes of barely-cooked ones. This sauce achieves that, and is so good, you won't even need to put cheese on top.
In the dead of summer, the last thing you want to do is turn on your oven and make your home even hotter. For small meals, consider baking and broiling in the toaster oven instead. To get you started, here's an excellent recipe for quick and easy salmon with a flavorful miso, sake, and soy marinade.
This simple pesto-like tarragon sauce has bright, clean flavors, and is delicious as a dressing for potato salad.
Grilling squid is, in theory, incredibly simple. The challenge, though, lies in getting the naturally very wet squid to brown before it overcooks into chewy oblivion. Here are keys to searing squid on the grill while keeping it completely tender.
Ceviche is one of the world's greatest celebrations of pristine, fresh fish. And as long as you can get your hands on good seafood, it's incredibly easy to make. Here's how.
Ethiopian berbere spice adds a fiery kick to perfectly grilled lamb chops, and a subtle heat to a refreshing lentil salad with cucumber and mint.
Mint, pistachios, and feta make a deeply flavorful, rich variation on a classic pesto. Just one tip: skip the mortar and pestle this time.
Marinated and then glazed in a teriyaki sauce spiked with ginger, garlic, red pepper flakes, pineapple juice, and soy sauce, these beefy kebabs with chunks of pineapple, onion, and bell pepper are a must-try on your next grilling menu.
Made with heavy cream and sugar, and thickened with citrus juice, possets are one of the simplest puddings to make. If you love dairy desserts, this one definitely needs to be in your repertoire.
Loaded with intensely flavored mushroom duxelles, a flood of Mornay sauce, and crispy fried shallots, this French-inspired burger is sexy enough to make Escoffier blush.
What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness.