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Butternut Squash and Apple Soup

Tart Granny Smith apples add zing to this earthy, creamy butternut squash soup, while a bit of bacon lends salty richness.

Zucchini and White Bean Caesar

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

Ratatouille

This simple ratatouille recipe combines summer vegetables into an easy, flavorful stew that can be served as an appetizer, main, or side dish.

Maduros (Sweet Plantains)

Depending on their level of ripeness, plantains can be savory or sweet—for this sweet plantains recipe, look for mostly black ones.

Easy Pasta Salad

This easy pasta salad recipe will be the hit of your next potluck.

Salsa Roja

Creamy Hummus

Starting with dried chickpeas elevates Yotam Ottolenghi’s homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by lemon juice.

Grilled Shiitake With Ponzu

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.

Chicharrones

These pan-fried pork cracklin’s are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.

Gyoza

Gyoza—crispy, tender Japanese dumplings—can shine in your home kitchen. They’re versatile and fun to make—fill them with ground chicken or pork, then pleat.

Mutabbal Shamandar (Beet-Tahini Dip)

This beet-tahini dip starts off sweet, then gets a little spicy.

Mutabal (Eggplant-Tahini Dip)

Not to be mistaken for baba ghanoush, this eggplant and tahini dip leans on spices rather than citrus for its flavor.

Mutabbal Silik (Chard-Tahini Spread)

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

Classic Deviled Eggs

This Gourmet favorite is our best and most basic recipe for deviled eggs. Serve them for Mother’s Day—or any holiday brunch for that matter.

Easy Yogurt Soup With Orzo and Chickpeas

This delicate soup relies on egg yolk and cornstarch prevent the yogurt from curdling as it cooks.

Wuhan-Style Hot Dry Noodles

One of Lisa Chang’s many specialities is her steaming bowl of Wuhan-style hot dry noodles—homemade bouncy alkaline noodles dressed in a creamy sauce made with sesame paste and two different types of soy sauce.

Thenthuk

The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.

Spam and Perilla Kimbap

This salty-sweet kimbap—filled with maple-candied spam and herbaceous perilla leaves—is wonderful in a packed lunch or even at a picnic.

Salt and Pepper Chile Squid

Plenty of seasoned cornstarch and a clean vat of high-heating oil is the secret to light and crispy fried salt and pepper squid.

Soft-Boiled Eggs with Pickled Chiles

These jammy eggs are a quick and beautiful addition to any cocktail party.
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