Expert Advice

A combination of high heat and quick cooking gives these bite-size pieces of salmon the perfect char.

Escape the cold-weather doldrums of plain roasted veg with flavored fats, vibrant spices, bright dressings, and more.

Spoiler alert: No, not actually all of the vegetables—do you know how many vegetables there actually are?!

A creamy, fruity treat that’s made with pantry ingredients (and tastes delicious frozen). 

If you find yourself just not wanting to cook right now, you're not alone.

Expert tips on combating boredom, getting your protein, and staying full.

The chef, restaurateur, and author walks us through his favorite Korean and Korean-American dinners.

How to scale your cake recipes for the pan you have.

77-year old Bangkok restaurant Jeerapan is known for its deeply flavorful saffron-basted chicken with pineapple chile sauce. Here, contributor Leela Punyaratabandhu adapts the recipe for your home grill—or oven.

Even leftovers get better with a bit of smoky perfume. 

For the best cooking month of the year (okay, it’s a tie with September), Epi dove deep into cookbooks, throw-together dinners, and lots of desserts.

On the late summer days when cooking isn’t in the cards, these are the dishes we whip up.

Hot pickled peppers, a smattering of bacon, and crisp cubes of bread round our this budget-friendly high-summer dinner.

Yes, you’ll have to poach some eggs. Yes, you can do that!

The authors of Falastin on a finishing-touch technique that's perfect for meatballs, stews, and any leftovers you've got.

Rum and a frozen coconut water cube is the entire recipe. Nothing more, nothing less.

The sugar and water bake into an unbeatable texture, like a crème brûlée lid on top of cake and jammy fruit.

You don't need (and won't even want) a tortilla press.

The chef's quick-and-easy dinner move is a savory pancake that's actually more vegetables than batter.

These quick Indian pickles add an instant flavor punch to cheese boards, dosas, and more.