A bright, herb-heavy ranch that works on green salads, blanched vegetables and sandwiches — and just as well as a dip alongside fries, wings or a plate of chips. Ridiculously easy, and far better than anything from a bottle. Makes about 1 cup Ingredients 1/4 cup mayonnaise 2 tablespoons plain yogurt 1/4 cup Greek yogurt […]
Hot chocolate is one of those drinks that belongs to winter — and it has been around far longer than most people realize. The Maya and the Aztecs were drinking it nearly four thousand years ago. It was a drink for kings, poured at victories, festivals and celebrations, and served to soldiers on campaign because […]
A crisp, twice-baked biscuit packed with dried fruit and nuts — the kind of thing you want alongside tea or coffee, or as something substantial between meals. Currants, walnuts, apricots, blueberries, pistachios, almonds and hazelnuts all go in, which is what gives these their depth. They keep for a month in a sealed jar, so […]
This one comes from Greece — a cuisine built on centuries of layered history, from Ancient Greece through Byzantium. Greek cooking shares a great deal with the Turkish food of western Anatolia. Both belong to the same Balkan and Mediterranean family, both lean heavily on olive oil, and Crete adds its own chapter to the […]
Quince dessert is one of those winter dishes that feels light without feeling like you skipped dessert. If you have served a heavy menu — something built around red meat — this is the right way to finish. It cuts through rather than piling on. Serves 6 Ingredients 3 quinces 1/4 cup granulated sugar 1 […]
Himalayan salt is one of the more striking ingredients on a kitchen shelf — rose-pink, crystalline, and geologically remarkable. It formed when ancient seas dried out, the salt beds were sealed under lava, and thousands of years of pressure turned them to crystal. Because those deposits sat protected underground, the salt comes out clean, untouched […]
Sweet potatoes come from South America, and they have earned their place on the modern table. Where a regular potato is mostly starch, the sweet potato brings potassium, beta-carotene and vitamin A along with it. This is a Mexican-inflected way to use them — split, mashed with butter, and filled with taco-spiced beef. Serves 4 […]
Pickled beets go with almost anything, but they really belong next to winter food — braises, roasts, anything rich enough to want something sharp alongside. This is one of my favorite pickles because it comes together fast and is ready to eat in two days rather than two weeks. Makes 1 quart jar Ingredients 6 […]
Circassian chicken is one of the anchors of the Turkish table. Garlic, walnuts, bread and poached chicken — four plain things that turn into something far better than the sum of them. Serve it as a meze or as a first course. It is best made a few hours ahead. Serves 6 as a meze […]
Bouquet garni means “garnished bouquet” in French. It is a small bundle of aromatics tied with kitchen twine, dropped into a pot to perfume whatever is cooking in it — braises, stews, and stocks made from meat, chicken or fish. The classic bundle is a leek leaf, parsley stems, a piece of carrot, thyme and […]