Recipes
Recipes
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23 Fresh Pea Recipes for Sugar Snaps, Snow Peas, and More
If spring had a flavor, it would taste like peas: sweet, snappy, and just grassy enough to remind you that…
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Two Famous Football Players, One Scathing Restaurant Review
Welcome to Open Tab, a weekly roundup of news, gossip, and stories that have stayed open in my tabs all…
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Speedy Chicken Stroganoff
Step 1 Lightly season 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total) all over with kosher salt…
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Spiced Meatballs With Golden Raisin–Pistachio Pilaf
Step 1 Place a rack in middle of oven; preheat to 350°. Place 1 large egg, 3 garlic cloves, finely…
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Radicchio Jam Rigatoni
Step 1 Cook 4 oz. guanciale (salt-cured pork jowl) or pancetta (Italian bacon), cut into ½” pieces, in a dry…
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Hot Honey–Glazed Salmon
Hot honey from a squeeze bottle is good (just ask pizza), but a homegrown version splashed with bright vinegar is…
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Broccoli Rabe With Pecorino Crunch
Utica greens is a classic Italian American dish that goes by that name everywhere except Utica itself. Said to originate…
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Giant Cheesesteak Focaccia
Step 1 Mix 2 garlic cloves, finely grated, 1 cup mayonnaise, ¼ cup chopped oil-packed Calabrian chiles, 1 Tbsp. white…
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Restaurants Are Suffering From the Cost of Ingredients, Inflation, and Tariffs
At Bati Ethiopian Kitchen in Brooklyn’s Bedford-Stuyvesant neighborhood, the menu centers injera, a large, sour, spongy flatbread, served with a…
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How to Poach Chicken Breasts, Step-by-Step
Poached chicken breasts can be either offensively bad or surprisingly excellent. The difference comes down to technique. When you understand…
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