63 kitchen recipes

British pork belly and pig's kidney casserole slow-braised with celery, onion, orange zest, and rosemary, then chilled overnight for depth. Old-school nose-to-tail comfort food from the English kitchen.

Essential kitchen measurement equivalents: volume conversions, metric weight, product equivalents by pound, standard can sizes, and cooked-to-dry ratios for rice, pasta, and meat.

Buttery Mexican conchas shaped into spiral coils, glazed with warm honey, and topped with crunchy almonds. Homemade pan dulce that fills your kitchen with sweetness.

The variety of spices in this recipe help create a wonderful aroma in the kitchen. Can be used in place of any seasoning or marinade!

A 10-minute Chinese vegetable stir-fry using whatever veggies you have on hand. Bok choy, zucchini, bean sprouts, and green beans tossed in a quick bouillon glaze. Flexible, fast, and foolproof.

Hearty homemade German oatmeal bread with honey and whole wheat. Yields tender, chewy loaves with a golden crust that fill your kitchen with warm, yeasty aromas.

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.

Homemade spiced corn dogs with a cornmeal batter brightened by dry mustard and paprika, deep-fried to a crisp golden crust. State-fair classic in your own kitchen.

Rustic French plum tart with cinnamon-dusted fruit and buttery pâte sucrée crust brings Alsatian bakery magic to your kitchen for elegant summer desserts or brunch centerpieces.

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

Set your bread machine and walk away while savory onions, aromatic dill, and cottage cheese create a tender, flavor-packed loaf that'll fill your kitchen with an irresistible aroma.

A rustic round whole wheat loaf sweetened with molasses and boosted with wheat germ, topped with oats. Simple yeast bread that fills the kitchen with the most incredible aroma.

Rich, deeply flavored veal stock built from roasted bones, mirepoix, tomatoes, and aromatics, simmered for up to 8 hours. A foundational kitchen staple that elevates every sauce it touches.

Frozen juice cubes made from pineapple juice or any fruit juice. Use instead of regular ice to chill drinks without watering them down. A simple one-ingredient kitchen hack.

Old-fashioned apple ring fritters: peeled apple slices dipped in a quick milk-and-egg batter, pan-fried in shortening until golden, and dusted with cinnamon sugar. A 30-minute dessert from grandma's kitchen.

Old-fashioned raspberry cream custard with orange flower water and mace, cooked gently in a double boiler. A silky British dessert that tastes like something from a Georgian-era kitchen.