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 […]

The best part about these hand pies is how versatile they are. Mix and match the cheese and herbs to achieve whatever tomatoey, cheesy vibe you’re going for. This version with Gruyère, thyme, and marjoram (or a little tarragon) has a Frenchy feel, while extra-sharp cheddar, thyme, and dill can be subbed in to achieve […]

“When tomatoes are in abundance and at their best towards the end of summer, this sorbet is a winner. It can be served as a refreshing starter, with mozzarella skewers, or at the end of a meal or as a palate cleanser in between courses. The slight hint of chilli gives it a nice kick […]

Before you fry these little packages of joy, everything—salad, sides, fellow diners—should be at the table and ready to feast. Like carbonara not eaten immediately or risotto that sits for more than a few moments, the essence of this dish fades just as quickly as it comes together. These crispy-creamy fritters shine with all kinds […]

Mantou is an extremely versatile dough—you can stuff it, pan-fry it, wrap it around ingredients, or just eat it plain. (Mantou are plain, soft steamed breads, whereas bao are stuffed—often made with a char siu filling or served with roast duck instead of pancakes.) Mantou make for a great snack, a quick breakfast, or an accompaniment to a large banquet meal. […]

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 […]

Pierce Abernathy is partial to multiuse ingredients as a way to cut down on food waste. Case in point: marinated artichokes. Not only are they ready to go right out of the jar, their marinating liquid is ideal for incorporating into pastas, marinades, and salads. Taking inspiration from the ricotta crostini at Misi in Brooklyn, […]

If you’ve relegated sausage rolls solely to the finger-food category, you’re missing out. Bulked out with vegetables, they make a splendid dinner or lunch that will entice even picky eaters. Zucchini and onion—which are finely grated in an almost equal ratio to the ground meat—are cheap and plentiful, and they prove to be flavorful padding […]

Serving fancy anchovies with olive oil and bread is a well-trod last-minute entertaining move—and for good reason. Those tiny briny fish feel fun and fancy, and all you have to do is plop them on a plate. That is, unless you want to take the simple snack to the next level. Here boquerones (white anchovies, […]

In her new cookbook co-authored by her friend and business partner John O. Morisano, Black, White, and The Grey, Mashama Bailey explores the joy and pain of opening a restaurant and delivers this irresistible recipe for lemony, crispy wings. These wings, inspired by the Greek wings at Bailey’s local bar, Crystal Beer Parlor, require at […]