Let the ingredient be your inspiration!
The days are longer now, the markets are greener, and lunch starts looking a lot more appealing when it comes in a bowl instead of between two slices of bread. Which is to say: it’s time to step up the salad game. This Curried Chickpea …
There’s a particular satisfaction in having something good to eat waiting for you when the afternoon arrives and your resolve begins to wobble. These orange-flavoured granola energy balls are exactly that kind of snack: bright with citrus, pleasantly chewy and just sweet enough to feel …
There are cakes that clamor for attention — towering, frosted, festooned with sugar — and then there are cakes like this one, which speak more quietly, but with far greater authority. This Persian almond, cardamom and pistachio cake, adapted from The New York Times (Recipe …
San Sebastián doesn’t so much sit on the Bay of Biscay as recline against it—gracefully, confidently, the way a city knows it’s gorgeous from every angle. Tucked into Spain’s Basque Country, it’s a place where golden beaches meet grand Belle Époque architecture, where pintxos are …
Bilbao isn’t a city you simply visit—it’s a place you feel your way through, from the glint of titanium on the Guggenheim to the smoky aroma curling out of pintxo bars that seem to glow at dusk. Sitting in the heart of the Basque Country, …
A tasty blend of lentils and eggplant covered with a light fluffy ricotta and bechamel topping combine for a delicious vegetarian version of moussaka that is every bit as good as the meat filled version. Dried lentils simmered in vegetable stock replace the more traditional …
There’s a moment every December when the kitchen asks—no, demands—ginger. Not the polite hint you tuck into a cup of tea, but the full, fragrant warmth of gingerbread: sugar, hot spice, a whisper of molasses. Gingerbread Palmiers answer that call with style. They’re the elegant …
There are evenings in the kitchen when the only thing that makes sense is a frittata. Not the puffy, brunch-bound affair you may have met before, but a weeknight frittata—lean, bright, cooked hot and fast, as unfussy as tying your shoes. This one starts with …
There are dishes you cook because you need dinner. And there are dishes you cook because the weather has changed, because there’s a chill in the late afternoon light, because the rooster of hunger has begun to crow and you want to quiet him with …
These buns are a love letter to ginger in all its glorious forms. Fresh ginger brings a bright, zesty kick, ground ginger adds depth, and stem ginger—sticky and sweet—takes it over the top. Each bite is a symphony of spice and sweetness, perfectly balanced and …