Entrées

Who knew that baking legend Jim Lahey’s brilliance extended not just to bread and pizza maverick but béchamel whisperer?

• Quick Glance
• 25 M
• 25 M
• 4

We love this ham not just for its peachy keen glaze that’s sweet but not too sweet but for the fact that the entire thing can be made in an Instant Pot (or pressure cooker) in less than an hour.

• Quick Glance
• 15 M
• 1 H
• 0

The words “orange chicken” used to make us think of gloppy Chinese takeout—until we tried this orange chicken.

• 40 M
• 2 H, 40 M
• 13

This easy, toss-it-together-and-shove-it-in-the-oven casserole is exactly what macaroni and cheese ought to be—cheesy, crumb-topped, and ridiculously indulgent.

• 25 M
• 1 H
• 33

Make veggies less yawn-inducing by stealthily sneaking them into this good-for-you grilled cheese sammie. Eating your veggies never tasted so sinful.

• Quick Glance
• 10 M
• 15 M
• 2

Experience for yourself why folks are calling this recipe for India’s most iconic comfort food “heavenly” and “unbelievably tender and juicy” and “astounding.”

• Quick Glance
• 1 H, 45 M
• 10 H, 50 M
• 0

Kefte translates to meatballs. And there are no shortage of different types in the Middle East. These are definitely contenders for BEST kefte.

• Quick Glance
• 45 M
• 1 H, 40 M
• 0

Just when you thought there was nothing new in pizza, this thin-crusted beauty up levels your usual takeout with sous vide mushrooms, creamy goat cheese, and arugula.

• Quick Glance
• 30 M
• 1 H, 30 M
• 0

Yes, you can make a decent—actually, spectacular—pizza dough with whole wheat flour that gives you all the yeasty, crusty, hand-stretched goodness you want and deserve. Here’s how.

• Quick Glance
• 10 M
• 45 M
• 0

David comes to understand that for some, corned beef hash is about far more than mere sustenance or ridding the fridge of leftovers. Far, far more.

• 15 M
• 45 M
• 49

A slightly heretical take on a French classic, this riff involves onion soup, bread, and cheese, but not quite like you’ve experienced it before.

• 25 M
• 2 H
• 8

More tingly than outright and obtrusively spicy, this quick and easy chicken takes its unmistakable flavor from that classic and cult-inducing Korean chile paste, gochujang.

• 20 M
• 1 H, 10 M
• 2

Proof that it doesn’t take buttermilk or an insufferably long overnight brine to make insanely tender, crazily crisp, gosh darn perfect fried chicken.

• 45 M
• 1 H, 30 M
• 123

Though traditionally a first course, bone marrow is sufficiently rich to be first course and last course. And maybe each course in between.

• 15 M
• 25 M
• 52