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What We’re Cooking This Week: Herby Whipped Feta With Roasted Potatoes
This low-effort dip makes almost anything taste good.
What We’re Cooking This Week: Yogurt Rice
This last-minute meal can span cultures based on what leftovers are in your fridge and what spices are on your rack.
What We’re Cooking This Week: Smashburger Loco Moco With Miso Curry Gravy
Nobody knows how the fried egg became an essential part of the Hawaiian hangover cure.
What We’re Cooking This Week: Quince Marmelada
King Henry VIII and revolutionary workers of the world alike have enjoyed processed Portuguese fruit paste.
What We’re Cooking This Week: Brown Sugar Meringue with Peaches and Olive Oil Whipped Cream
The traditional European dessert also works well with seasonal berries.
What We’re Cooking This Week: Salmorejo
This Spanish dish is just one of the many global uses for tomato puree.
What We’re Cooking This Week: Louisiana Maque Choux With Eggplant
Despite the French connection, maque choux probably comes from the Native tribes that lived along the lower Mississippi.
What We’re Cooking This Week: Blistered Shishito Peppers
The Japanese peppers revive a trend started over 20 years ago with Spanish pimientos de Padrón.
What We’re Cooking This Week: BLT Salad
Turning the classic lunch staple into a salad solves the problem facing most tomato sandwiches: not enough tomato.
What We’re Cooking This Week: Braised Leeks With Pecorino
Leek soup saw a brief uptick in American popularity after someone named Emily tried some in Paris.