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Give salt-and-pepper pork chops a crunchy coating without the deep frying

By CHRISTOPHER KIMBALL
May 20, 2025 5:33 am - The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep-fried, but this version opts to pan-fry pork dusted in cornstarch seasoned generously with Sichuan pepper, black pepper and cayenne.
Double down on carrots with a hearty pearl couscous salad

By Joe Yonan
May 20, 2025 5:30 am - This summery Warm Carrot, Bean and Couscous Salad gets extra carrot flavor from juice you use to cook the carrots and pearl couscous. White beans add protein to elevate it to main-course status, but it would be perfectly at home as a cookout or picnic side dish.
Wolfgang Puck and his Chinois chicken salad are here to stay

By Aaron Hutcherson
May 20, 2025 5:10 am - This chicken salad with cabbage, radicchio and a nutty dressing from chef Wolfgang Puck is a celebration of texture and boasts a balance of acidity, spice and sweetness. It was first introduced on the menu of his Santa Monica restaurant Chinois on Main when it opened in 1983.
How do you decide which oven rack to use?

By Becky Krystal
May 20, 2025 5:07 am - Which oven rack you use depends on what you’re making and what you’re trying to achieve. Try to think about where you want the heat most applied — or where you don’t. With those factors in mind, here’s a quick guide.
Delightful dips: Gather round this trio of bold, flavorful crowd pleasers

By Biz Velatini
May 14, 2025 5:49 am - There’s something undeniably joyful about a good dip. Whether it’s creamy, cheesy, fresh or fiery, dips bring people together — around the table, at backyard barbecues, or while lounging on the couch with a bag of chips in hand.
Caesar-style salad dressing has staying power — and no added sugar

By Don Mauer
May 14, 2025 5:47 am - Has the classic Caesar salad lost its appeal? At one time, Caesar salad was a popular part of an upper-tier dining experience. Were those salads good? Depended on the restaurant and their ingredient choices. Excellent ingredients, like high-quality, extra virgin olive make a superb salad.
Domino’s thin-crust pizza has a cult following. Here’s how to make your own.

By Joe Yonan
May 14, 2025 4:47 am - This cheese pizza’s crust is thin, crispy and flaky, demonstrating why the Domino’s pizza that inspired it is such a favorite among chefs. With no yeast, and only a 30-minute resting period, the dough becomes weeknight-friendly, although the pizza, cut into squares tavern-style, is party-worthy, too.
Tariffs could make pure vanilla even more pricey. Is it worth it?

By Becky Krystal
May 13, 2025 6:35 am - Pure vanilla extract is likely already the most expensive ingredient in the average baker’s pantry. So, is the real stuff actually worth it? The truth is, imitation vanilla has long been a staple in pantries and store-bought items. And for many Americans, the vanilla taste they grew up with — and prefer — comes from imitation.
This fish taco salad dishes up joyful beach vibes for weeknights at home

By Ellie Krieger
May 13, 2025 5:34 am - This salad channels the flavors of fish tacos in a bowl, combining white fish, radishes, crisp greens, and pickled onion and jalapeños with a creamy avocado dressing. It’s packed with the standard essential nutrients — protein, healthy fat, fiber, minerals and B-vitamins — but it also brings plenty of Vitamin Joy to the table.
This rustic dish of baked beans and smoked sausages is packed with deep, aromatic flavors

By CHRISTOPHER KIMBALL
May 13, 2025 4:43 am - Tavče gravče, which translates as “beans in a pan,” is a Macedonian classic. Traditionally, large dried white beans called tetovac are the star of the rustic dish, while onions, garlic, peppers and paprika provide deep, rich flavor and color. This version uses canned butter beans for convenience.

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