Ninety-five recipes, ten cuisines, zero filler.
Every recipe on this page was cooked at least three times in our test kitchen before it earned a spot here. Skim the strip below, browse by cuisine, or scroll the full grid.
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Start free trialSix plates from this week
The complete cookbook
Sorted by cuisine, from Italian classics to deep-South Sunday dinners.
Italian
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Sunday Bolognese with Hand-Cut Pappardelle
A slow-simmered Tuscan ragu folded into ribbons of fresh pasta -- the kind of plate that fills the whole kitchen with garlic and red wine.
Wood-Fired Pizza Margherita
A blistered, leopard-spotted crust with bright tomato, milky mozzarella, and torn basil -- Naples in three ingredients.
Spaghetti Carbonara the Roman Way
Silky egg-and-cheese sauce, crisp guanciale, and a heavy hand with black pepper -- no cream, ever.
Four-Cheese White Pizza with Honey
A no-tomato pizza built on creamy ricotta, fior di latte, and a finishing drizzle of warm chestnut honey.
Penne all Arrabbiata
Garlic, chili, and tomatoes simmered hard and fast for a fiery, glossy weeknight pasta.
Classic Lasagna Bolognese
Layers of fresh pasta, slow ragu, and bechamel baked until the corners crackle.
Bucatini with Slow Tomato Sauce
Long, hollow strands tossed in a 90-minute tomato gravy with basil and a knob of butter for shine.
Wild Mushroom Risotto
Carnaroli rice coaxed into a creamy, spoon-coating risotto laced with porcini and fresh thyme.
Eggplant Parmigiana
Layers of golden eggplant, San Marzano sauce, and bubbling mozzarella -- the Sicilian classic without a hint of breadcrumb.
Baked Ziti with Sausage and Ricotta
A bubbling casserole of ziti, fennel sausage, and dollops of lemony ricotta -- the ultimate Sunday-table pasta.
Mexican
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Carne Asada Street Tacos
Citrus-marinated skirt steak, charred fast over high heat, piled onto warm corn tortillas with onion, cilantro, and lime.
Burrito Bowl with Chipotle Rice
A build-your-own bowl of smoky rice, black beans, fajita peppers, and chipotle-lime crema.
Tacos al Pastor
Pork shoulder marinated in achiote and pineapple, sliced thin, and tucked into tortillas with fresh pineapple.
Slow-Cooker Beef Barbacoa
Shredded chuck braised in a smoky chipotle adobo until it falls apart at the touch of a fork.
Pork Carnitas
Crispy-edged pork confited in its own fat, citrus, and bay leaves -- shredded for tacos, tortas, and bowls.
Chicken Enchiladas Verdes
Tomatillo-poached chicken rolled in corn tortillas and bathed in tangy salsa verde under melted cheese.
Picadillo with Olives and Raisins
Sweet-savory ground beef simmered with potatoes, olives, and golden raisins -- a Cuban-Mexican staple.
Loaded Nachos Supreme
Crisp tortilla chips piled with refried beans, queso, jalapenos, and slow-cooked beef -- party food at its peak.
Crispy Chorizo Quesadillas
Buttery flour tortillas folded around chorizo, melted Oaxaca, and pickled onion -- griddled until golden.
Cilantro-Lime Mexican Rice
Long-grain rice toasted in oil, simmered in tomato broth, and finished with fresh herbs.
American BBQ
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Smashed Diner Burger with Special Sauce
Two crispy-edged smash patties, American cheese, shredded lettuce, and a tangy in-house sauce on a toasted bun.
Reverse-Seared Ribeye
Slow-roasted then seared steakhouse ribeye with a crackling crust and a perfect edge-to-edge pink.
Sticky Kansas-City Baby Back Ribs
Spice-rubbed ribs slow-smoked, then lacquered with a sweet-and-tangy molasses-bourbon sauce.
Grilled Tri-Tip with Chimichurri
A Santa-Maria-style tri-tip with a salt-and-pepper crust, sliced against the grain over fresh herb chimichurri.
Carolina Pulled Pork
Slow-smoked Boston butt shredded and dressed with a sharp vinegar mop -- the Carolina sandwich done right.
Honey-Mustard Grilled Chicken
Bone-in chicken thighs glazed with grainy mustard, honey, and rosemary, then grilled until lacquered.
Texas Smoked Brisket
A peppered, slow-smoked brisket with a deep mahogany bark and a juicy quarter-inch smoke ring.
Bourbon-Glazed Smoked Sausage Platter
Twice-smoked sausage links lacquered with bourbon glaze and stacked over toasted rolls and pickles.
St. Louis Spare Ribs
Trimmed spare ribs rubbed in coffee and chili, smoked until tender, finished with a tangy tomato glaze.
Grilled Flank Steak with Charred Scallions
A quick-marinated flank steak with charred scallions, soy, and a citrusy ginger drizzle.
Chinese
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Dan Dan Noodles
Hand-pulled noodles in a chili-oil pork sauce with Sichuan peppercorn -- numbing, smoky, deeply savory.
Pork and Chive Dumplings
Pleated dumplings filled with juicy pork and fresh chives, pan-fried to a crisp lace.
Beef and Broccoli Stir-Fry
Tender flank steak tossed with crisp broccoli in a glossy garlic-ginger sauce -- a takeout classic done better at home.
Shanghai-Style Pan-Fried Bao
Sheng jian bao -- soup-filled pork buns with a crisp golden bottom and a tender pleated top.
Kung Pao Chicken
A wok-fired stir-fry of chicken, peanuts, dried chilies, and Sichuan peppercorn -- numbing, smoky, addictive.
Sweet and Sour Pork
Crispy pork bites tossed in a glossy pineapple, pepper, and vinegar sauce -- the Cantonese classic.
Wonton Soup
Silky pork-and-shrimp wontons floating in a clear ginger-scallion broth.
Hot and Sour Soup
A peppery, tangy broth thickened with egg ribbons, tofu, and silky mushrooms.
Mapo Tofu
Silken tofu in a fiery Sichuan chili-bean sauce with crumbled pork and a numbing peppercorn finish.
Japanese
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Shoyu Ramen with Slow-Braised Pork
Springy noodles in a clear soy-tare broth crowned with chashu, ajitama, and crisp scallions.
Salmon Nigiri Platter
Sushi-grade salmon hand-pressed onto seasoned rice -- minimal, precise, perfect.
Sashimi Selection
Tuna, salmon, and yellowtail sliced clean and served with shiso, daikon, and soy.
Spicy Tuna Rolls
Maki rolls filled with chopped spicy tuna and crisp cucumber, rolled tight and sliced clean.
Chicken Katsudon
A crisp chicken cutlet simmered in dashi with onion and egg, served over a bowl of fluffy rice.
Shrimp Tempura
Cloud-light battered shrimp fried until lacy and golden, served with tentsuyu and grated daikon.
Japanese Beef Curry
A thick, mildly spiced curry of beef, carrots, and potatoes -- comfort food in a bowl.
Gyudon Beef Bowl
Thinly shaved beef simmered with onion in a soy-mirin broth, ladled over fluffy rice.
Tonkotsu-Style Ramen
A rich, milky pork-bone broth with springy noodles, chashu, and a soft-boiled egg.
Salmon Donburi with Yuzu
Seared salmon glazed in yuzu-soy and laid over a bowl of seasoned rice with shaved nori.
Indian
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Butter Chicken
Tandoori-spiced chicken simmered in a velvety tomato-cream sauce with kasuri methi and a knob of butter.
Hyderabadi Chicken Biryani
Layers of saffron rice and yogurt-marinated chicken sealed and steamed -- dum-style perfection.
South Indian Thali
A round platter of sambar, rasam, vegetable curry, papadum, rice, and a sweet -- the classic home meal.
Garlic Naan with Cilantro Butter
Soft, blistered tandoor-style naan brushed with garlic-cilantro butter -- perfect for sopping up curry.
Punjabi Dal Makhani
Black urad dal slow-simmered with tomato, cream, and butter until silky -- the queen of dals.
Saffron Vegetable Pulao
Fragrant basmati cooked with saffron, fried onion, and seasonal vegetables -- a quick weeknight feast.
Paneer Tikka Masala
Charred paneer cubes simmered in a smoky tomato-cream gravy with kasuri methi and ginger.
Aloo Gobi
Cumin-scented potatoes and cauliflower roasted until golden, finished with fresh ginger and cilantro.
Gulab Jamun in Cardamom Syrup
Pillowy milk-solid dumplings fried golden and soaked in a fragrant rose-cardamom syrup.
Thai
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Pad See Ew
Wide rice noodles wok-charred with Chinese broccoli, beef, and a dark soy glaze.
Green Curry Chicken
Coconut-rich green curry with chicken, Thai eggplant, and torn basil over jasmine rice.
Pad Thai with Shrimp
Springy rice noodles tossed with shrimp, peanuts, lime, and a tamarind-palm sugar sauce.
Thai Beef Salad
Grilled steak sliced and tossed with red onion, mint, basil, lime, and a fish-sauce dressing.
Thai Basil Chicken
Pad krapow gai -- a fiery, garlicky stir-fry of ground chicken and holy basil topped with a crispy egg.
Tom Kha Gai
A creamy, fragrant coconut soup with chicken, galangal, lemongrass, and lime.
Tom Yum Goong
A hot-and-sour shrimp soup with lemongrass, lime, mushrooms, and a fiery chili oil swirl.
Som Tum Green Papaya Salad
Shredded green papaya, tomato, lime, fish sauce, and peanuts pounded in a mortar -- crisp, spicy, fresh.
Massaman Beef Curry
A rich, slightly sweet curry of beef, potatoes, and peanuts with warm spices and tamarind.
Mediterranean
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Greek Mezze Platter
Tzatziki, hummus, marinated feta, olives, dolmades, and warm pita -- a feast meant for sharing.
Shakshuka with Feta
Eggs poached in a smoky pepper-tomato sauce with crumbled feta and fresh parsley.
Greek Breakfast Plate
Soft-scrambled eggs, feta, olives, cucumber, tomato, and warm sesame-crusted bread.
Cast-Iron Spanish Shakshuka
Eggs nestled into a sweet pepper, chorizo, and tomato sauce with a generous shower of smoked paprika.
Lamb Gyro Bowl
Spiced ground lamb over lemon rice with cucumber, tomato, pickled onion, and a thick tzatziki.
Greek Salad
Tomatoes, cucumber, green pepper, onion, olives, and a thick slab of feta dressed in olive oil and oregano.
Spanish Tapas Trio
Patatas bravas, garlic shrimp, and Spanish tortilla -- three tapas that feel like a full evening.
Mediterranean Toast Plate
Sourdough toast piled with whipped feta, marinated tomatoes, basil, and a drizzle of olive oil.
Avocado Toast with Soft Egg
Smashed avocado on grilled sourdough with a jammy egg, chili flakes, and a squeeze of lemon.
Grilled Branzino with Lemon and Capers
Whole branzino grilled crisp-skinned and finished with brown butter, capers, and parsley.
French
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Buttermilk Pancakes with Maple Butter
Tall, golden pancakes with crisp edges and a soft interior, served with whipped maple butter.
Quiche Lorraine
A buttery shortcrust filled with bacon, gruyere, and silky custard -- the bistro brunch classic.
Country Sourdough Boule
A crackling-crusted, open-crumb sourdough with a deep tang and chewy interior.
Tarte Tatin
A caramelized upside-down apple tart with crisp puff pastry and a deep amber crackle.
Creme Brulee
Silky vanilla custard under a thin, glassy sheet of caramelized sugar -- crack it with a spoon.
Cheese Board
A composed plate of aged comte, soft brie, blue, fig jam, walnuts, and crusty bread.
Clafoutis aux Cerises
A rustic cherry custard baked until just set, dusted with powdered sugar and served warm.
Classic French Crepes
Paper-thin crepes folded over butter and sugar or filled with ham and gruyere -- breakfast or dinner.
Gratin Dauphinois
Thinly sliced potatoes baked in cream, garlic, and gruyere until bubbling and golden.
Southern
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Buttermilk Fried Chicken
24-hour-buttermilk-brined chicken in a craggy spiced crust, fried until shatteringly crisp.
Skillet Peach Cobbler
Bubbling summer peaches under a buttery biscuit topping baked in a cast-iron skillet.
Biscuits and Sausage Gravy
Cloud-light buttermilk biscuits split and smothered in a peppery sausage cream gravy.
Brown Butter Pecan Pie
A deeply caramelized pecan pie with brown-butter filling and a flaky all-butter crust.
Banana Pudding
Layered vanilla wafers, sliced bananas, and silky pudding under a billowing whipped cream cap.
New Orleans Bread Pudding
Stale brioche soaked in custard, baked until golden, and finished with a bourbon caramel sauce.
Sweet Potato Pie
A silky sweet potato pie spiced with brown sugar, ginger, and a hint of nutmeg in a flaky crust.
Crispy Cornmeal Hush Puppies
Golden cornmeal fritters with sweet onion and a touch of cayenne -- the perfect fish-fry sidekick.
Nashville Hot Chicken Plate
Buttermilk-brined fried chicken dredged in a fiery cayenne-paprika oil and served over white bread.