European

Everyone loves corned beef on St. Paddy's Day—but what most of us really look forward to is corned beef hash the following morning. Here's how to make it

Try chocolate-covered espresso beans in place of the coffee beans for garnish.

While each bartender has a preferred whiskey, we tried them all with Jameson with great results.

The Guinness cream lends a malty, slightly bitter richness to this Irish classic.

They use a pour over coffee method, pouring the whiskey and water over the coffee right at the bar.

Simple syrup can be made ahead in larger batches and stored in fridge.

This corned beef hash is a two-step process, but nothing about it is difficult. 

Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.

This versatile oil is a great way to bring heat to just about any dish.

The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.

It’s worth picking through the potatoes to find ones that are all about the same size for this Hasselback recipe. Click here for a step-by-step guide on how to prep them

Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.

Yes, you could serve these crepes before they’ve been caramelized in sugar, but why deprive yourself?

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.

These waffles will be much thicker if you’re using a standard waffle maker, and will only yield six squares (1 1/2 whole waffles). In either case, cook them well-done so you get crisp edges.

Raclette is the most mild tasting of these three cheeses, while Comté and Gruyère deliver some sharpness. For a crowd-pleasing mix, try 3 parts raclette to 1 part Comté and/or Gruyère.

The Foodist shares his Feast of the Seven Fishes menu, which includes oysters, crab, sardines, clams, and whole-roasted fish.

“This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.” —Claire Saffitz, assistant food editor

Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.

Adding egg yolks, cream, and sugar transforms a standard crust into something almost cookie-like. Freeze the second crust for later use.

When Maaemo's Esben Holmboe Bang and Aska's Fredrik Berselius cooked last week, they showed the profundity, power, and subtlety of New Nordic food