Padded with plenty of kosher salt, the seasoning can be the wind beneath your dinner’s wings.

Two ingredients deliver all the smoke and satisfaction of Hunan-style stir-fry.

Keep the vibrant, herby sauce on hand to wake up grilled meats, basic eggs, and even plain old toast.

A one-bowl recipe that turns a heap of apples and a brown-butter batter into a custardy, craggy-topped cake.

This genius method turns a pumpkin into the cooking vessel, the serving bowl, and the soup itself.

A bamboo basket is great for dumplings, but even better for this impossible-to-overcook cake.

A Turkish way with egg salad that leans into the fiery, citrusy chile flakes of the Middle East.

Cooking with the whole lemon can be a revelation—skin, pith, juice, and all.

Pile it high with crispy mushrooms, briny anchovies, and creamy, salty cheeses.

Spinoffs with linguine, cheese, and tomatoes abound, but the real spaghetti and clams can be found in only one Italian city.

With its heady aroma and dramatic knots, the Swedish cardamom bun is worth getting behind.

Tweezers aren't just for microgreens and edible flowers. Just ask chef Missy Robbins.

If you’ve got sliced bread, an oven, and some almonds, you can make something even better than French toast.

When miso meets butter, everyday cooking becomes less ordinary.

Once you’ve perfected toasting your butter, add it to pudding, drizzle it over ice cream, and pour it onto slices of fresh tomato.

Spicy and warm or light and bright, homemade tomato jam is the way to make summer’s bounty last through winter.

Simple and adaptable, everyday snacking cakes are perfect for chiseling away at over the course of a week.

In Los Angeles, Mexican elote is only the beginning.

Chef Anita Lo touts the power of this gadget for all of your citrus-juicing, garlic-cracking needs.

It’s a squash, so throw it in the oven whole and cook it like one.

We love lasagna, and the world of baked pasta, so much that we wrote 144 pages about it.