A bowl of homemade dukkah

Dukkah

We can’t stop sprinkling this everyday Egyptian magic over anything and everything. (Seriously. Someone send help.)

A perfect roast chicken in a metal roasting pan that is resting on a kitchen towel, with a bunch of herbs beside it.

Brined Chicken

Brined, salted, chilled, roasted, and pampered, this hen makes weeknight dinner as well as weekend entertaining a feat of ease.

Vegetable Broth

Vegetable Broth

Clobbered by a guilty conscience each time you let vegetables languish in the fridge? Yeah, us, too. Until this recipe.

A pint-sized canning jar filled with garlic confit, sprigs of thyme and rosemary, and a partially separated head of garlic lying beside the jar.

Garlic Confit

Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.

Two jars of lemon vinaigrette, two lemon halves, and a wire whisk.

Lemon Vinaigrette

Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.

Five bottles of infused olive oils on a white counter.

Infused Oils

We just can’t stop dribbling these easy yet elegant oils—infused with basil, chile, curry, and more—over everything.

A smoked turkey on a platter with orange slices and fresh herbs.

Smoked Turkey

It’s not just about how lovely a turkey imbued with smoke would be. It’s also about how lovely more space in the oven on Thanksgiving would be.

Cracklins

Pork Cracklins

Yup. You can make your own chunks of porcine indulgence with nothing more than thickly sliced bacon and a sturdy skillet.

Roasted chiles piled on a wooden cutting board

Roasted Chiles

This roasted chiles recipe lends a smokey, indefinably authentic flavor to all manner of Mexican and Tex-Mex dishes. Here’s how to do it flawlessly.