Baby artichokes are much easier to prepare than large globe artichokes, and when pan-roasted on the stovetop in olive oil and garlic, they make an irresistible appetizer! Inspired by an appetizer served at Osteria , an Italian taverna run by the owners of Vetri, these artichokes are cooked “alla Romana”: slowly in olive oil with rosemary and garlic on the stovetop. It’s a two-phase cooking process, first covered over moderate heat to allow the artichokes to cook fully; then uncovered over higher heat to allow the artichokes to crisp....

These no-knead brioche cinnamon buns can be made the day before serving, stuck in the fridge, and baked the following morning. It’s a simple process, but the result is outstanding: a light but rich cinnamon bun blanketed with the most delicious cream cheese frosting. Kids and adults alike go wild! There is nothing like waking up on a holiday morning to the smell and sight of freshly baked cinnamon rolls. Slathered with cream cheese frosting, these cinnamon-swirled brioche beauties are the treat of all breakfast treats....

This Dutch baby recipe is one of the most fun recipes to prepare as it comes together in just minutes, puffs dramatically in the oven, and feeds four comfortably (so long as you provide some bacon or sausage on the side.) Having made this many times now, the critical step is to purée the ingredients to ensure the batter is not lumpy, which will ensure the Dutch baby cooks properly and emerges with custardy texture....

Looking to make crispy potatoes for a crowd? Try this method: parboil the potatoes first; then slice and roast them at high heat with olive oil and salt. Showered with herbs, they’re irresistible, and best of all they reheat well should you need to get prep work done ahead of time. For years, I made fingerling potatoes one and only one way : parboiled; then pan-seared and showered with rosemary and thyme....

These broiled lamb meatballs, seasoned with parsley, mint, and red wine-soaked bread, are irresistible. Make them ahead of time, chill until you are ready to serve, then broil on demand. I love sprinkling them with a bit of vinegar right out of the oven — so good! It had been a successful week in the kitchen. Lamb meatballs, loaded with mint and parsley, broiled and sprinkled with vinegar, tasted as yummy as ever; olive bread, a two-day labor of love, proved as it always does, a worthwhile effort; and tiropitas (cheese-stuffed fillo triangles), irresistibly delicious, burned my tongue far too many times....

Here’s a super simple but super flavorful summer pasta recipe: orecchiette with sautéed cherry tomatoes, toasted pine nuts, basil, mozzarella, and parmesan. It’s a classic combination, and it couldn’t be more delicious! For three weeks in a row, Friday night dinner has been some variation of Marcella Hazan’s “fish in crazy water.” If you are unfamiliar, fish in crazy water (or pesce all’acqua pazza in Italian), is fish poached in a seasoned “water,” in essence a vegetable broth made from sautéed aromatics, tomatoes, and water....

Knowing how to poach eggs allows simple, healthy meals to materialize in no time. I love poached eggs over toast, of course, but I also love them over pasta, greens, polenta, rice, tortillas, soup, and more — very few savory dishes do not welcome an egg on top. How to Make Foolproof Poached Eggs Before you begin, gather your equipment: slotted spoon, small bowls, paper towel-lined plate, etc. There are instructions in the recipe box below for cooking 1 or 4 eggs at a time, but this is the basic process: Fill a shallow saucepan with water....

Made with a handful of pantry staples, this quick and classic Italian dressing is perfect for all of your chopped salad needs! It comes together in no time and will last for at least two weeks in the fridge. It’s great on pasta salad, too. More than any other time of the year, this one feels the most chaotic, an endless stream of end-of-year school parties, graduations, field days, ice cream socials, weekend tournaments, and moving-up ceremonies … to high school!...

Made with turkey wings, carrots, onions, and celery, this roasted turkey stock will give you 6+ quarts of rich, golden stock to have on hand for the holidays ahead. Use it immediately in your favorite stuffing, potato gratin, and gravy recipes, or store it in the freezer for up to 3 months. Last year, after a many-year hiatus, I brought back Gourmet’s roasted turkey stock recipe . It was originally published in the October 2006 issue, which I still have somewhere, and I made it every Thanksgiving for many years....

Made with only 5 ingredients — lemon juice, tahini, salt, chickpeas, and ice water — this smooth and creamy hummus comes together in 5 minutes and will make you swear off store-bought for good. No need to peel the chickpeas here: grab a can, drain them, and start blending! This is how I get my children to eat vegetables daily: every day around 4 o’clock pm, I set out a platter of raw vegetables, often some combination of sliced bell peppers, baby carrots (yes, the smooth-edged pellets sold in the wet bag), snap peas, cherry tomatoes, and spears of salted cucumbers....

I feel about as comfortable making “game day” food as I do about pulling Udon noodles from scratch, which is to say: not very. But in anticipation of our cozy game day together this year, I thought it might be fun to make some Super Bowl classics, like foods preceded by the word “buffalo” and dips presented in bread bowls. My children thrilled at the latter. (They passed on the buffalo cauliflower )....

No time? No problem. Marinating this chicken takes no more than five minutes, and it yields incredibly flavorful meat, delicious on its own or well suited for chopping up and throwing into salads, wraps, sandwiches, and more. A few years ago, I shared my updated recipe for making tacos , a recipe that evolved considerably from its origins , one that called for a few packets of taco seasoning, an ingredient I never imagined purchasing....

Last week I found a stockpile of carrots in the vegetable bin of my fridge. Before setting to work slicing and dicing, staining my cutting board, dulling my knife, and tearing up my uncalloused hands, I paused and, for once, used my brain. Out came the shredder attachment to my food processor and in about 30 seconds, my pound of carrots had transformed into perfect little shreds. I didn’t even peel them....

Scented with vanilla and custardy in texture, this simple apple cake comes together in one bowl and emerges golden-crusted. It is one of the most delicious apple cakes I make and never fails to please adults and children alike. The roots of Bolzano apple cake lie in the Alto Adige region of Italy, where Scott Carsberg of Seattle’s Lampreia trained as a young chef. There, Carsberg worked at the Michelin one-star restaurant, Villa Mozart, whose menu reflected the simple foods of the region, and whose chefs taught him how to make Bolzano apple cake, a classic northern Italian peasant dessert....

When my friend Anne announced she was getting married in my neck of the woods and asked if I might be interested in making some apple pies in place of a wedding cake, I immediately called my aunt Marcy to consult. I hadn’t made a pie in a long time — years! — and I not only needed a refresher on the basics — how many apples? what spices? tapioca or flour?...

Do you know anyone who, upon seeing the Sriracha bottle on the dinner table, says: “That’s a good sign.”? Or who likes to enjoy a side of scrambled eggs with his hot sauce in the morning? Or who, when watching Rick Bayless make chilaquiles on the cooking channel nods his head and says, “Amen, brother, amen.”? Well, if you do, tinga is something you should add to your repertoire. Made with only a handful of ingredients, tinga derives most of its flavor from chipotles in adobo sauce, which offer both smoke and heat....

Last weekend, I found myself rummaging through my pantry and came across a stockpile of Asian noodles: dried lo mein, udon, soba, ramen, dangmyeon , and a few packs of wide rice noodles. Upon seeing the wide rice noodle, I immediately found myself dreaming about rad na, a favorite Thai dish served at The Continental, a restaurant around the corner from my first apartment in Philadelphia. Rad na is a stir fry, typically made with fresh rice noodles, meat, seafood, or tofu, and heaps of bean sprouts....

Earlier this year, we found ourselves with visitors weekend after weekend, and so, to keep things simple, I found myself making the same things over an over again: often my favorite lentil soup , often chicken with parmesan and white wine , and always this kale salad. It’s simple: thinly sliced Tuscan kale + grated Parmigiano Reggiano + shallot vinaigrette. Until recently, I had never thought to dress kale with a shallot vinaigrette, always favoring something bolder or creamier, reasoning that kale’s tough leaves needed something more assertive....

The April issue of Bon Appetit featured mini lemon-semolina syrup cakes, a recipe from Yotam Ottolenghi’s next cookbook, a dessert one, which is still in its recipe-testing phase. While I am not into mini anything right now — the less greasing/pan preparing the better — and while I don’t care for extra steps like syrup making (so lazy!), the ingredients for the cake looked so good: one half cup of semolina flour and lots of almond flour, butter, sugar, and fresh lemon juice....

Perfect Instant pot brown rice — hooray! This brown rice, without rinsing, cooks up so perfectly — not mushy at all, chewy in texture, nicely al dente. It’s delicious on its own, but even better dressed with sesame, soy, mirin, and scallions. And even better when topped with an Instant Pot soft-boiled egg . A few weeks ago when a friend who had received an Instant Pot for Christmas texted me She had Melissa Clark’s Dinner in an Instant out from the library and had made “amazing” brown butter steel cut oats and Instant Pot hard-boiled eggs that peeled like a dream....