Browsing: Recipes

Cottage cheese lasagna skeptics, hear us out. Unlike ricotta, which can turn chalky, small-curd, whole-milk cottage cheese stays moist through the long bake. And when mixed with nutty Parmesan, melty Fontina, eggs, and garlic, it makes an exceptionally creamy lasagna filling.

Saucy, spicy tteokbokki stars tteok (chewy Korean rice cakes). Stir-frying the rice cakes gives them lightly crisp edges before they simmer in an umami-rich anchovy-kelp dashi spiked with gochujang and gochugaru. A generous amount of onion brings sweetness to balance the chile heat.

Stuffed with savory fillings and wrapped in crisp nori, Japanese rice balls called onigiri are made for eating on the go. A convenience-store staple in Japan, they’re just as handy tucked into a lunch box or picnic basket.

Collard greens have deep roots in Southern cooking. They’re a fixture on New Year’s Day, when eating greens is said to bring prosperity in the year ahead. Chef Julia Sullivan of Henrietta Red in Nashville serves them alongside black-eyed peas every January 1. “It’s something my mom has always done, and I think my grandparents,…

Something about having a loaf of lemon poppy seed cake on the counter makes you feel like the star of a sitcom. As if you might drink your coffee from a thick-walled mug and scratch your cat under the chin just before you leave for work, a slice of said cake in your hand as…

With burnished tops, buttery layers, and a sprinkle of flaky sea salt, Parker House rolls are the classic American dinner roll. Created at Boston’s Parker House Hotel in the 19th century, the soft, fluffy yeast rolls are sometimes called pocketbook rolls due to their signature folded shape. Serve them alongside Thanksgiving turkey or holiday ham,…

We’re not shocked to report that the most-saved recipes this week were winning chicken dinners. Think “pretty much perfect” sheet-pan souvlaki with juicy tomatoes and briny chunks of feta. Also, a giant, crispy chicken parm made for sharing. And wait, one more: golden miso mayo chicken served with tender brussels sprouts and leeks. One reader…