In the mood for a French bistro classic, or something like an Indian biryani? Browse our recipes by cuisine to help you nail down just the flavor profile you're craving.
Take the Halal cart home with you.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.
Light seasoning helps fried rice shine.
Stir-fried rice noodles with shrimp, pork, and vegetables.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Turn spring vegetables into a creamy pasta sauce instead of soup.
Turn that half loaf of stale bread on your kitchen counter into an easy weeknight dinner.
A tonkotsu just like the one at your favorite ramen shop.
Brown butter and toasted sugar take this classic vanilla cake to the next level.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Simple chicken with complex flavors.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
The best bowl of ramen you've ever made.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Creamy, spicy, rich, and sweet.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Fruity and floral aji amarillo peppers star in the punchy lime-based sauce.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
No need to go in search of a slice joint, you can make a New York-style pizza at home any time you want, starting with this perfectly calibrated recipe for the sauce.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
What's the best way to cook a frozen dumpling? Kenji breaks it down
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
Sometimes you want your pasta to be bright pink, dammit! Here's how @eatandcry does it
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
We ordered everything on the (secret) menu.
A guide to Japanese style ramen noodles of every kind.
10 dishes you can't afford to miss when eating in Peru
Nowruz is a reminder that we are more than what we don't have.
The Southeast Asian condiment can add unique, savory complexity to dishes of any provenance.
The qualities that make a good mortar and pestle, and how to determine what kind you need.
A comprehensive guide to our favorite outdoor pizza ovens for making pro-level pies at home.
We tried 9 brands of frozen pork dumplings so you wouldn't have to
Make your best barbecue ever using a smoker.
Grind your own meat for juicier sausages and more flavorful burgers.
How to pick a wok that'll do the job.