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.
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The perfect crunchy garlic garnish, with a side of aromatic oil.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
Learn the magic of turning flour, butter, eggs, and water into pastry balloons.
One pot and 20 minutes for this Japanese fast-food classic.
Simple chicken with complex flavors.
The off-the-cob version of Mexican grilled corn.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Indonesia's take on fried rice gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Bring these beans to your next potluck and wait for the compliments to roll in.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Divide the pepper, then conquer this recipe.
This pasta packs an aromatic punch.
Deep-fried battered chicken in a sweet, sour, and savory glaze.
Slow-cooked, silky traditional duck confit
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
An apple a day? How about a whole cake's worth.
Did somebody say cheesy puffs? Yes, yes we did.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Maximum crust and maximum flavor.
The national dish of Jamaica!
A Korean-American Thanksgiving menu.
Gochujang adds a sweet heat to sauces, marinades, ramen, and more.
Pollo a la plancha, ropa vieja, and sweet potatoes: What to make to accompany Moonlight.
French fries, crispy pan pizza, and a peanut butter shake: What to make to accompany Eighth Grade.
A Chinese dinner menu to accompany the 2019 film The Farewell.
These are the sauces you'll come back to again and again.
A Thanksgiving menu that takes inspiration from the South.
22 recipes for all your favorite Mexican dishes.
Enjoy better kung pao chicken, General Tso's, fried rice, and more Chinese-takeout classics, any time you want.
Our favorite salsas to scoop up with chips or spoon into tacos on Cinco de Mayo.
Carnitas, al pastor, fried fish, and more taco recipes to please every palate.
21 recipes that harness miso's powerful umami flavor.
12 lasagna recipes, from meaty and rich to vegan and...rich.
Fancy isn't always French, but French can be pretty fancy.
Our favorite Japanese recipes, from ramen to tempura to teriyaki and beyond.
Baked ziti, chicken parm, juicy meatballs, and all the rest of our favorite Italian-American delights.
Delicious home-style Indian cooking doesn't have to be intimidating.
The only thing better than Sichuan peppercorns? 20 great ways to use them all up
Tandoor-style chicken, masala omelets, chutney sandwiches & beyond! 37 Indian recipes to try
Upgrade your instant ramen with these quick and easy hacks.
Everything you’ll need to dive into Caribbean cooking.
Passata is the best of peak summer tomatoes in a bottle.
The tuna-salad and melted-cheese rules to live by.
Homemade hand-pulled noodles? Thanks, science!
Are you guilty as charged?
Chasing the elusive wok hei with a blowtorch.
Mustard oil is a flavorful oil that belongs in every well-stocked pantry.
Build a better rice bowl.
You can do just about anything with this versatile cooking vessel.
All the components of a KBBQ feast, from meats to banchan to drinks.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
For easy entertaining, bring the raw bar home.
How to make ramen (the noodles!).
Need more dashi in your diet? Let us help.
With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.
Make the fiery, textured chili condiment your own.
The possibilities are endless.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Basic staples any Chinese-food enthusiast should have on hand.
The unsung umami hero of Japanese cooking.
The basic building blocks of Japanese cooking, and where to find them in the US.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
[email protected] explores the best way to reheat bagels and restore fresh-from-the-oven glory.
Forget all the polenta dogma you've heard—we have some new rules to share.
What *can't* you do with chipotles in adobo sauce?
What is sumac good for? Practically everything.
What's the best way to cook a frozen dumpling? Kenji breaks it down
Everything you need to know to host a Chinese hot-pot feast at home.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
Tacos for potluck? Yes, there's a way, and it's amazing.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
Grind your own meat for juicier sausages and more flavorful burgers.
How to pick a wok that'll do the job.
The high-powered solution to Cantonese-style stir-frying at home.
Through historical recipes and profiles of Black American chefs, home cooks, cooking school teachers, cookbook authors, and more, Jubilee reconstructs the true narrative of African American culinary history.
In the land of Cup Noodles, the Cup Noodle is king.
One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.
The Chinese-cooking expert's classic gets a worthy makeover.
A custom gift box of our favorite Italian goods at Gustiamo.
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.
How a chef, and her cookbook, transformed a 20-year-old's world.
What's it really like to do a cookbook tour? "Eat Mexico" author @lesleytellez shares all
Love Italian food? That makes all of us. 5 essential cookbooks for your collection
Grocery store tortillas often suck, but we love these flour-corn hybrids.
We ask @Rick_Bayless about his favorite lesser-known cookbooks
We tried 9 brands of frozen pork dumplings so you wouldn't have to
. @Fuchsiadunlop on the best cookbooks + her Chinese cooking heroes
A guide to Japanese style ramen noodles of every kind.
10 dishes you can't afford to miss when eating in Peru
The hibiscus flower, the key ingredient in sorrel, evokes a legacy of joy and survival.
Takis are the best new snacks in our lives these days.
The best way to get started with Iberian tinned fish is to open a can.
An introduction to Lao cuisine.
Get to know the real core of Korean cuisine:
Why tadka is an important layer of flavor in many Indian dishes, how to prevent it from becoming bitter, when to use it, and what oils and spices to use.
Jianbing is quite possibly China's best-kept secret.
We dare you not to get hooked on these.