An essential ingredient in Yemenite cooking, hawaij is a blend of spices often used to flavor soups and stews. Star chef @MikeSolomonov
's simple version combines turmeric, black pepper, and cumin for a robust blend that's delicious on short ribs. Tap the link in our bio for the recipe! 📷: @gregdupree
In our February Issue, James Beard Award–winning cookbook author @AndreaNguyen88
explains how to bring the tenets of Vietnamese cuisine into your home. Tap the link in our bio for 7 of her best tips, plus the recipe for this lemongrass chicken noodle bowl! 📷: @gregdupree
No need to peel potatoes! Leaving the skin on adds a nice texture to this fluffy, creamy dish, alongside thinly sliced scallions. Tap the link in our bio for the recipe!
This spiced vegan soup from Desmond Tan’s Burma Superstar in San Francisco is substantial enough to be a meal by itself, but try it topped with wedges of leftover samosas (or samusas, as they’re called in Burma) and falafel, as they do at the restaurant. Recipe link in our bio! 📷: @gregdupree
What does a professional chef dream about when she gets to build a brand-new home kitchen? For Alex @Guarnaschelli
, it was light—loads of it. Oh, and a wine fridge—which doubles as a fermentation vault for pickled ramps and gooseberries. Tap the link in our bio for a full tour of her home kitchen in the Hamptons!
This bright and flavorful beet puree makes an excellent base for earthy roasted vegetables. Tap the link in our bio for the recipe! 📷: @protazio
It's a chilly January Friday, and it's #NationalHotToddyDay
—we think we know what our plans for the evening are! Tap the link in our bio for 4 twists on the winter classic, and get ready to get cozy. 📷: @tinarupp
This roast chicken, a favorite of late great cookbook author Richard Olney, is a perfect dinner party centerpiece. Prep the bird the night before, leave it uncovered in the refrigerator overnight, pop in the oven an hour or so before your guests arrive, and enjoy with a glass of Bordeaux. Tap the link in our bio for the recipe!
Silky mushroom dumplings, flavorful katsuobushi broth, a drizzle of chile oil and tamari, a sprinkle of dill—this is exactly the kind of soup we want on a chilly January day. Bonus: The dumplings can be made and frozen in advance for quick soup assembly! 🍲 Tap the link in our bio for the recipe. 📷: @gregdupree
For us, January is all about getting back to basics—and it doesn't get simpler than this tangy, honey-lemon salad dressing. Recipe link in our bio!
Reminiscent of a classic bread pudding, @JustinChapple
's mad genius sweet-tart crêpe casserole has a beautiful lacy top and tender-but-sliceable center—perfect for brunch for a crowd. Tap the link in our bio for the recipe, and plan to make it this coming weekend! 📷: @jencausey
' secret weapon for getting dinner on the table on busy weeknights? Roasting big batches of veggies, meat, or fruit in advance—the leftovers can be used in infinite ways. One of her favorite quick meals is to toss roasted root vegetables with greens and this quick, bright sauce of herbs, capers, and nuts. Recipe link in our bio! 📷: @gregdupree