Italy’s Indulgent Crostata is Easy as Pie

A pat-in-the-pan crust makes this crostata simple

Tokyo in 48 Hours

How I learned to prepare fast weeknight meals during 48 hours of intensive cooking with Elizabeth Andoh in Tokyo

“When you have to make your own fun, you enjoy it more.”

Swearing Hill News

A Seven-Ingredient Thai Stir-Fry

Chocolate and Tahini Come Together in This Dessert

The Bartender's Secret to an Extraordinary Cocktail

Just add salt

3 Days in Dakar with Pierre Thiam

Macau's Richly Flavored Sweet Potato Cake

Richly flavored, coconut-laced

For the Perfect Garnish, Fry Your Garlic

We take a tip from Southeast Asia for the easiest garnish for soups, noodles and vegetables

Chengdu's Tongue-Tingling Fried Chicken

This fried chicken is more than meets the eye

Triple the Chocolate, Double the Almonds

Chewy, fudgy chocolate cookies

Inside Our Kitchen: February 2018

What we learned, where we went, what we cooked, and the people we met

Sugaring season, advice about bar fights, and springtime in Vermont

Swearing Hill News

Tokyo in Three

A behind-the-scenes look at our culinary tour of Tokyo

Quick Weeknight Chicken, Flavored with Belgian Ale

Belgian ale is the star of this braised chicken

Smoky, Sticky Baby Back Ribs

The Hawaiian plate lunch inspires these sticky ribs

Milk Street’s Top 10 Food Books of 2017

Weeknight Chicken with a Crunch

Panko hazelnuts add crunch to mundane weeknight chicken

Perfectly Puffed Pita Bread at Home

We've uncovered the secret

Grilled Squid, Pig’s Blood Cake, Stinky Tofu and Pepper Pork Buns

My Tour of Taipei Street Food at the Raohe Street Night Market

A good place to call home.

Swearing Hill News

Lablabi: The Best Soup in the World

Tunisia's brothy, bready chickpea soup

Green Goddess Salad Gets Dressed Up

Unveiling a lighter, brighter side of this iconic dressing

Soup the Somali Way with Nimco de Wall

Chicken soup the Somali way—layering flavors, textures and colors