Northern Africa

Greek yogurt earns its place in any kitchen. Denser, richer, and more intensely flavored than regular yogurt, it behaves differently in cooking—adding structure, moisture, and…

Carnitas—literally “little meats”—are one of Mexico’s most iconic pork dishes, and this double-pork carnitas recipe (belly and shoulder) delivers a flavorful, unfussy take built around…

If spring had a flavor, it would taste like peas: sweet, snappy, and just grassy enough to remind you that winter is finally over. English…

For most Americans a glass of crystal clear eau-de-vie is a dicier order than a familiar Negroni or a tried-and-true Sauvignon Blanc. The curiously boozy…

However, the kettle sort of shakes as it warms up, and presets, as opposed to by-degree temperature control, can be a little arbitrary—not every green…

We would never speak ill of pie, but there are so many other rhubarb recipes worth making when the slender, tart stalks come into season.…

Perfect poached eggs are easier than they look. With fresh eggs, barely simmering water, and one simple trick, you can achieve tender whites and runny…

Feeding a crowd for dinner? You probably don’t want to make a bunch of different dishes (it’s not Thanksgiving!) but you also don’t want people…

For the second test, we used whisk attachments (when included) to beat egg whites to the stiff peak stage. We considered how long it took…

America’s largest city is also one of its greatest food cities—maybe even the greatest (certainly if you ask a New Yorker this question). Look at…