This appetizer relies on two kinds of salmon—raw and cold-smoked—to achieve a simple but elevated result with a brighter flavor balance and subtler smokiness. (If you can’t find sushi-grade salmon near you, you can use all smoked salmon to great effect). For easier cutting, slice the fish while it’s fridge-cold. And taste and season as […]

Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs. Ingredients 8 servings 2 tsp. black peppercorns 1 tsp. ground turmeric 1 tsp. sugar 3½ tsp. kosher salt 4 lb. chicken wings, patted dry […]

The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll). Thankfully, the boiling water in this recipe helps keep the dough pliable and easy to work with. Before the first round of rolling, the dough is brushed with chicken fat or vegetable oil, which not […]

These insanely flavorful oven-baked chicken wings get their mouth-tingling heat from a pastrami-inspired dry rub featuring plenty of black peppercorns along with a cast of spice-cabinet characters, such as granulated onion, coriander, fennel, mustard powder, and brown sugar. Smoked paprika provides wood-fired flavor, and a touch of baking powder helps the wings develop an extra […]

These savory crispy fried Indian samosas from Amma restaurant in New York are packed with spiced potato filling, bright with lemony notes courtesy of coriander, dried and ground pomegranate seeds called anardana powder, and dried green mango powder, or amchur. Both powders can be found at Indian grocers and online at Kalustyan’s, a Manhattan-based shop […]

Pecans are a favorite Southern source of protein for Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora. Growing up, she would eat them straight-up raw or lightly toasted, but this is her go-to preparation now: sweet, salty, and coated with freshly ground spices. Eat them […]

To turn hard-boiled eggs into an impressive snack for company, dress them up with a spoonful of rémoulade, the classic sauce of mayonnaise, herbs, capers, cornichons, and “just enough” anchovies. If you’re too short on time to make a fancy arrangement, just set the unshelled hard-boiled eggs in a bowl, spoon rémoulade in another, and […]

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 […]

When you need an impressive appetizer that you can “casually whip up” for friends (or bring to your friend’s cousin’s parents’ house on Thanksgiving), buy a box of frozen puff pastry. Roll the sheets into rounds, create a pocket of spanakopita-inspired filling, then put your arts and crafts skillz to work. Don’t worry if your […]

French dip sandwiches are a real labor of love. But these French dip sliders come together in a flash. They feature roast beef, sweet caramelized onions, and gooey Provolone cheese. They’re packed with flavor and perfect for feeding a hungry crowd. I made them for our last game day party, and they were gone in […]