Method

Tortilla Española is a classic Spanish tapa made of scrambled eggs and tender potatoes, cooked into a sliceable round omelet. Served warm, room temperature, or straight from the fridge, it’s widely considered to be a national dish of Spain. This version—inspired by a twist popularized by celebrated Spanish chef Ferran Adrià—swaps in crispy potato chips […]

These bronzed, crispy-on-the-outside spiced potato patties, or aloo tikki in Urdu and Hindi, take me back to my school years in Lahore. We used to line up for the school tuck shop owner Apa’s aloo tikki: Each one was placed neatly in the middle of warm naan and folded for a mobile snack during recess. […]

Take the classic party snack of chips and dip one step further by dressing up both store-bought potato chips and mayonnaise. Warming potato chips (kettle-cooked chips, which are sturdy and crunchy, work best) in the oven primes them to take on extra flavors, like Old Bay seasoning and lemon zest. Adding a bit of sugar […]

Hot honey is good on pizza, biscuits, and not surprisingly, wings. But the hot honey we make for these wings go beyond the usual sweet and spicy notes, with the addition of chili crisp and lime. It’s the cherry on top of these supremely crispy yet low-fuss grilled wings. The secret lies in the prep. […]

“When I’m cooking for Passover,” says chef Alex Raij of Txikito in New York, “karpas (a green vegetable, often parsley, representing spring) is always my inspiration—it was my first taste of the seder plate. I grew up in Minneapolis without a religious education—my parents are immigrants from Argentina, where they had a very secular lifestyle—but […]

With a generous layer of caramelized onions and a tantalizing cheese pull, this tart packs the concentrated depth of French onion soup into every bite. Everyone has a hack for caramelizing onions. Baking soda. A pinch of sugar. A little balsamic. The fact remains: Onions only properly caramelize when most of the water in them […]

Biscuits and gravy is a soul-warming Southern classic! A rich and creamy pork sausage gravy smothers freshly baked buttermilk biscuits. Better yet, everything gets made from scratch. This down-home cooking is so good, it tastes like it came straight from grandma’s kitchen. Homemade Biscuits and Gravy  Homemade biscuits and gravy is a popular Southern dish […]

Saltines are a magical cracker. Whatever it is about them that makes it nearly impossible to eat six in less than a minute (the Saltine Challenge: not for the faint of heart or dry of mouth) also makes these famously basic crackers able to soak up a ton of liquid and still retain their crunch. […]

You’re looking for big, fat, just-cooked shrimp for this classic appetizer, so size and precision matter—the size will be printed on the bag of frozen shrimp at the grocery store, or ask your fishmonger about fresh, raw shrimp. We think 16–20 per pound is best for this recipe. (Otherwise, follow these guidelines: For 26–30, poach […]