Recipes & Menus

Forget the bells, whistles, and time-consuming garnishes. A classic Bloody Mary is all about balance.

A mat of sticky rice is stuffed with a sprinkle of pickled mustard greens, preserved radish, and a bit of pork floss to make this Taiwanese breakfast staple.

This savory oatmeal is packed full of vegetables and elevated with sesame oil and green onions. If you want an even heartier meal, serve with a soft-boiled or fried egg.

Marinated in a simple medley of soy sauce, sugar, and a bit of five-spice powder, these fried pork chops are a delicious anchor for an afternoon meal.

This mung bean and pork mooncake is a classic in Taiwan, with the meat and sweet bean filling enclosed in a flaky, layered, lard-infused bun.

Made by mashing roasted potatoes with all of the typical ingredients that go into a twice-baked potato, this Twice-Baked-Potato Casserole manages to capture all of the best parts of the beloved side dish in a format fit for a crowd.

The combination of the perfectly roasted eggplant, creamy mafé peanut sauce, and crunchy crushed peanuts makes this the ultimate comfort side dish.

This vegan root vegetable stew with peanut sauce is perfect for entertaining.

This brunch drink is made with tequila and leftover watermelon-tomato gazpacho.

Moist meat, crispy skin—this spatchcocked turkey recipe gives you the best of all worlds.

This colorful farro salad tastes like spring and fall at the same time; it’s bright and refreshing, nutty and rich, and makes a great addition to a picnic basket.

Known as one of the mother sauces of African cuisine, mafé can be paired with chicken, fish, vegetables, rice, or pretty much whatever you want.

ThisGourmetclassic makes a perfectly spiced pumpkin pie with a flaky, buttery crust.

The only thing better than a pumpkin cookie? Two pumpkin cookies—plus a generous swoosh of cream cheese icing.

Baking these chocolate chip cookie bars at a low temperature ensures they are soft from edge to edge.

This quintessential Haitian rice dish is named for the djon djon mushroom, which grows in the north of Haiti, but you can use djon djon bouillon cubes instead.