Gratins are a low-maintenance, high-payoff way to potato.

Chances are, you already have everything you need to make this "pie."

Every home cook needs a finishing sugar.

Salty, crunchy sea beans are washing up on shores—and menus—from Alaska to Italy.

The classic ’90s cocktail party snack is back, with some edge.

Why, yes-you should rub, roll, tie, and roast your bird.

The smoky, creamy, cucumber- and-radish-scaled dip is here to stay.

Smooth, salty lemon paste cranks up the volume on pastas, salad dressings, and Bloody Marys.

Permission to put blue cheese, chives, and even anchovies in your shortbread.

Skip the sugary mix, forget the milk, and embrace jaggery and fresh ginger.

For a crunchier crust, plant your dough in a clay pot.

Get to know the sweeter side of fish sauce.

Dump hot water on your cake and watch it crackle.

Butternut squash deserves a dip in hot olive oil, the Calabrian way.

A two-ingredient trick transforms your frozen dumplings into an izakaya-worthy dish.

Give the iconic cracker a new lease on life.

From seed to frond, pollen to bulb, fennel is the vegetable kingdom’s true utility player. And it deserves your respect.

For maximum streusel effect, just flip the script, and the cake.

The best ones are worth becoming a regular for—or making at home.

How Momofuku’s slow-roasted pork became David Chang’s signature “fajita moment.”

Each Southeast Asian take on peanut sauce tells a different story.