Author Notes Louisiana barbecued shrimp is that sort of magical dish that's intensely flavored, super fast to cook, and perfect for entertaining. But don't let the name fool you. As author Toni Tipton-Martin...
Your Top 10 Genius Recipes of 2020
These are the 10 Genius Recipes that we cooked most in 2020. Flaky biscuits, a grandma's pad Thai, and the pan pizza that everyone and their dad was making last spring—it all checks out. You'll also find the most overlooked recipe of the year at the bottom of the list. Greens will never match cake or crispy rice in star power, but this is actually the recipe I make the most often, to vegetable-ize my slapped-together lunches and late-night dinners, and jolt my kitchen awake.
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Author Notes These are fluffy, flaky biscuits anyone can make—because Carla Hall is an endlessly gifted and patient teacher, with the most surprising and memorable tricks to welcome first-timers. No need...
Author Notes You might already love these cookies. They take all of five minutes to make, without heating the oven (or you). They're well-loved across the U.S.—some call them preacher cookies, some call...
Author Notes At his legendary Slanted Door restaurant in San Francisco, Charles Phan serves Caramelized Claypot Chicken made with the traditional Vietnamese kho (or dry-braise) technique, using a small...
Author Notes Pastry chef Jami Curl wanted the simplest possible vanilla cake to stir together at home—one that, without a mixer, you could be eating warm from the oven in under an hour. Her latest cookbook...
Author Notes For those bananas getting speckled on the counter (or falling at your feet every time you open the freezer door), I’ve found a happy new home. Think: all the comforts of banana bread, with...
Author Notes That bag of dried beans sitting in your cupboard that you just keep...not cooking? This Genius technique, modified from Tuscan tradition, will essentially do it for you—and make them creamier...
Author Notes Samin Nosrat's Persian-ish Rice is the gateway to crispy, golden rice—beginners welcome. As Samin writes, "Every Persian has a special relationship with rice, and particularly with tahdig,...
Author Notes Night + Market chef Kris Yenbamroong’s famous pad Thai uses only ingredients you’d find at pretty much any grocery store—not because it’s easier, but because that's just how his grandma does...
Author Notes For this crispy, cheesy cloud of pizza, you won’t need any prior dough skills or know-how, but you will need a bit of time—almost all of it is hands-free time (and the hands-on part is fun!)....
Author Notes Smoky, bright, blistered shishito peppers have long been an izakaya staple and the thing everyone can agree on ordering. But shishitos can be pricey and hard to find, especially out of season....