Peden + Munk
Iceberg Wedges with Grilled Bacon and Croutons
Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.
A Modern Guide to Eating and Drinking in London
Nowhere else do 200-year-old restaurants feel so buzzy, or avant-garde newcomers so classic. American expat Lauren Collins dines her way through the city, savoring the best of both worlds.
Pomegranate Molasses Chicken with Bulgur Salad
The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.
Aloo Chaat
It’s worth visiting an Indian grocer for a couple of ingredients: chaat masala, which is a sour-salty mix of ground spices, and the thin, crunchy seasoned noodles called sev, which add texture to the finished dish.
Fish and Chips with Minty Mushy Peas
The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.
Escape to an Enchanting Dinner Party in Mexico City
When the smartest food blog in town throws a party in a Modernist masterpiece, what's on the plate is as bold as the architecture surrounding it.
Rice Pudding with Ginger, Amaranth, and Mango
Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.
Hearts of Palm and Artichoke Aguachile Negro
Aguachile is a chile and citrus dressing that’s often paired with raw fish. You’ll want to drink this veggie version right from the platter.
Smoked Swordfish Tostaditas
You’ve probably never seen smoked swordfish before, but you probably weren’t looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.
Turkey Barbacoa Tacos with Black Beans
Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.
Grilled Green Salad with Coffee Vinaigrette
Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.
Especiado Cocktail
Find dried hibiscus flowers at Mexican grocery stores, or buy tea bags at the supermarket.
Salsa de Chile Morita
Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.
Inside Shed, Sonoma County's Charming General Store and Restaurant
In still-sleepy Healdsburg, California, you can eat, drink, shop, garden, and learn to cook under one soaring solar-paneled roof. We visited Shed for an inspiring meal by chef Miles Thompson.
Marinated Beets with Pistachios and Tarragon
These get better with time, so don’t hesitate to make them ahead.
Chicory and Asian Pear Salad with Membrillo Vinaigrette
Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.
Seeded Buckwheat Cookies
Rolling out the dough between sheets of parchment paper means it won’t stick to your pin or tear.
Delicata Squash Carbonara
Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect ¼" pieces.
Pomegranate Aperitif
Saba is wine-grape juice that’s been reduced until syrupy and concentrated. If you can’t find it, use a few drops of aged balsamic vinegar.