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Culture
From leak-free containers to insulated mugs, all the things our editors use to zhuzh up our brown bag lunches.
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The Test Kitchen really nailed it for 2019.
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These are the appetizers and snacks you should master.
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This Italian panzanella recipe is as classic as it gets—and no, you can't skip the anchovies.
3.0
(3)
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Lifestyle
From the perfect wine glasses to an indestructible skillet, these are the pieces our editors are investing in this decade and beyond.
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Beyoncé is an inspiration in our kitchen. Really. We put together this 12-course menu inspired by her songs, right this way
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Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
4.6
(4.59)
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Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.
5.0
(5)
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A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.
4.0
(3.8)
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There is no better beach, picnic, or party sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread.
5.0
(4.89)
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Grating tomato (especially bruised ones) acts as a simple sauce to dress this crudo.
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The flavors in this sandwich get more delicious and concentrated as it sits, so assemble it in the morning and take it with you for the perfect lunch in the afternoon.
4.0
(3.93)
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These Brie bites are an entertaining power move, featuring melty Brie inside crisp puff pastry, finished with a dollop of tangy citrus-and-mustard sauce.
3.7
(3.67)
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You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.
4.5
(4.5)
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Culture
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Creamy butterscotch pudding, chocolate ganache, and a speculoos cookie crust join forces to create our ideal winter dessert.
4.3
(4.29)
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Summer perfection is a dish of grilled or toasted bread topped with juicy, marinated tomatoes.
4.3
(4.28)
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Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
5.0
(5)
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The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.
4.6
(4.63)
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Why baste your steak with fish sauce? It’s called umami.
5.0
(5)
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It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience!
4.6
(4.62)
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It’s all about making the foods that makes us feel better.
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Cacio e pepe works on so many things, this chips recipe is just our latest obsession with using the whole flavor combination.
4.0
(4)
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This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
5.0
(5)