In this recipe the building blocks of Buffalo wings—saucy chicken, cheesy dip, and a crunchy vegetable component—get turned ever so slightly on their heads. Don’t worry, you still get the full messy, creamy, pickley eat-with-your-hands experience. While the chicken wings marinate in a spiced tomato paste mixture, you’ll quickly pickle a fresh trifecta of carrot, […]

This recipe for creamy corn chowder boasts layers upon layers of flavor. It starts with fresh summer sweet corn. Instead of relying on chicken broth, you’ll use the sheared cobs to make a Parmesan-corn broth for the chowder’s base. Want to make it year-round, even when corn’s not in season? You still won’t need store-bought […]

Cured salmon roe—or caviar—is one of the Salmon Sisters’ (Emma Teal Laukitis and Claire Neaton) favorite products to stock in their fish shop. The glossy little orbs burst with briny-sweet oils, pairing well with the comforting pleasure of smashed baked potatoes with all of the fixings, as in this recipe adapted from their book The […]

With their curved shape and handheld size, corn ribs are just as much fun to eat as their meaty counterpart. The fresh corn preparation went viral on TikTok in 2021, but restaurants like Momofuku Ssäm Bar were preparing this vegetarian side dish well before that. The good news is that you need little more than […]

This recipe for oven-baked sweet potato fries is a good one to keep in your back pocket. It’s far simpler than making french fries, requires almost no prep time, and once you master the basic recipe, it’s infinitely riffable. We like our sweet potato fries in hardy wedges with the crispy peel still attached, but […]

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 […]

We can all but guarantee this four-ingredient dip will become a party staple in your house. For the right final consistency and rich flavor, use oil-based giardiniera (also called Chicago-style) rather than a vinegar-based variety, which allows the giardiniera to seamlessly blend into the silky cream cheese, sour cream, and Parmesan mixture. Ingredients Makes about […]

Turn a can of Spam into a platter of festive hors d’oeuvres with help from a wedge of Brie, a spot of mustard, and your best cocktail toothpicks. Cooking cubes of Spam in a hot pan renders them crispy and tender, and a sprinkling of brown sugar while they’re still hot melts into a sticky-sweet […]

Can you make arancini out of leftover risotto? Absolutely. But this arancini recipe starts at the very beginning, flavoring the Italian rice balls with Parmesan cheese, lemon zest and juice, and garlic and stuffing them with gobs of mozzarella. It’s a labor of love that will inspire devotion in anyone you serve them to—reason enough […]

In Japan, onigiri come in many varieties, ranging from simply salted to stuffed with tofu, fish, or pickled fruits and vegetables. This version features salmon coated in a sweet-savory teriyaki sauce that caramelizes in the pan. Chefs Erika Nakamura and Jocelyn Guest especially love how portable and endlessly adaptable onigiri can be, making them ideal […]