Dining In
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Recipe: Butternut Squash Pizza
This recipe from Stella Barra makes the most of winter produce.
The Ultimate Crème Brûlée Guide
Chef Raphael Francois shares the recipe and some secrets to success.
Breakfast Club: How to Make a Traditional Hopper
Swap out your pancakes for this savory Sri Lankan dish.
Recipe: Black Cod Donabe from Chef Kyle Connaughton
Learn how to use the ceramic Japanese tool at home.
Recipe: Junghyun Park’s Sunchokes with Oyster Mushrooms
Up your recipe game with the chef’s elegant take on sunchokes.
Dim Sum Recipe: Traditional Ma Lai Gao
Tips from a dim sum master to make this cloud-like steamed cake.
Recipe: Richard Turner’s Beef Butter
Sauce up your meat with this golden slab from one of the world's hottest names in the steak business.
Erik Bruner-Yang's Recipe for Ramen at Home
The D.C. chef shares his tips for making a flavorful bowl of ramen at home.
Recipe: Braised Eggplant with Garlic and Chile
Try your hand at this traditional Sichuan dish with a recipe from Si Chuan Dou Hua restaurant.
Recipe: Patrick O'Connell's Chocolate Pecan Grapefruit Tart
Toast The Inn at Little Washington's 40th anniversary with this dessert recipe.
Recipe: Dill Brined Cabbage
Simon Rogan of two-Michelin-starred L’Enclume shows how you can get complex, meaty results when you treat your vegetables right.
Recipe: Easy Cauliflower Rice With Roasted Vegetables and Chicken
Chef Sam Talbot shares a recipe from his latest cookbook.
Recipe: Sweet Potato Hash Brown Open-Face Sandwich With Ham and Cranberry-Dijon Brussels Slaw
Chef Sam Talbot shares a recipe from his latest cookbook.
Recipe: Emma Bengtsson’s Scandinavian Bouillabaisse
There’s no time like the present when it comes to making a flavorful soup or stew.
Take Stock: A Recipe for Chinese Superior Stock
In this series, we explore the basic stocks that every great cuisine is built on. Here’s how to brew a restaurant-worthy Chinese stock called gao tang.
7 Ways to Upgrade Your Rice Bowl
Increase the nutritional profile of your lunch with these seven nuts and grains.
At NYC's Bessou Restaurant: Not Your Average Miso
This elevated miso has roots that run deep at this Manhattan restaurant.
