New York’s Momofuku Ssäm Bar is certainly worth a visit at least once, but you’re sure to make these Brussels sprouts from chef David Chang at least twice—in the same week. While this signature dish is deep-fried at Ssäm Bar, the secret to Chang’s home preparation is roasting the mini cabbages at 450°F, maximizing their sweet, nutty flavor and crisping their beautiful green leaves. The recipe is written for slightly charred results; if you prefer your vegetables more green than golden brown, check them after 20 minutes or so.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.