Recipe Book

The city’s legendary doughnuts are light, airy, and delicate. If only we could make them at home . . .

This is as close as you get to carne asada in Oaxaca. You’ll find cecina on menus on top of enfrijoladas, on your tlayudas (this page), and just served on a plate. The dried chiles not only add an addictive flavor, but a beautiful color as well that lends itself to perfect grill marks.

There are few things more special than homemade pasta. It’s so worth the effort, and our step-by-step guide makes it really quite simple.

Grilled shrimp with tangy cocktail sauce

Jose Andre’s Gazpacho

The best summer roll is a fresh summer roll, and the freshest summer roll is one you make yourself. Here's how.

Explore the flavors of Southeast Asia with these spring rolls, featuring shrimp, crisp veggies, and herbs, all wrapped in delicate rice paper.

To make this dessert more than a mere elegant centerpiece, we ditched the dull, dry cake and started over with the fudgiest, most deeply chocolaty foundation we could find.

Italy's elegant alternative to gelato (and ice cream) is rich and decadently creamy—and requires no special equipment to make.

Our new-school approach to making stew brings every element of this tangy, fragrant, meaty Mexican classic to its full potential.

If you don’t deep-fry, can you have chicken wings that are crispy on the outside and moist and tender within? We cooked more than 200 pounds of wings to find out.

Rajas Poblanas con Crema combines charred poblano peppers with a rich cream sauce for a lush, smoky flavor that's unforgettable.

We packed these potato salads with as much flavor as possible by seasoning them in three different stages.

This Southwestern-style chili often cooks up bland and watery, with chewy bits of rubbery chicken that make home cooks ask, "Where's the beef?"

This Southwestern-style chili often cooks up bland and watery, with chewy bits of rubbery turkey that make home cooks ask, "Where's the beef?

How did we achieve the rich, deeply citrusy sauce? Using every part of the lemon.

Traditional tom kha gai relies on ingredients such as galangal and makrut lime leaves to achieve bright, complex flavor. Our pared-down version gets these from store-bought red curry paste.

Pots De Crème is rich, decadent, and with the help of sous vide, supersimple to make.

Yes, you can make a better shrimp cocktail; all it takes is making a few easy adjustments.

62% Sourdough Pizza recipe

High-Hydration | Low-Acid | Soft Crust