Our Journal
Weeknight Recipes & Culinary Notes
Discover flavor-first, weeknight-friendly dishes and simple techniques for every home cook.
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Shakshuka: Eggs Poached in Spiced Tomato and Pepper Sauce
Eggs cooked straight in a skillet of cumin-spiced tomato and pepper sauce. One pan, about 35 minutes, and a short history of… Read recipe →
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Skillet Meatballs in Marinara with Melted Mozzarella
Tender beef and pork meatballs simmered in a simple tomato sauce and finished under the broiler with mozzarella. Includes the trick that… Read recipe →
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Chicken Souvlaki with Homemade Tzatziki
Lemon and oregano marinated chicken skewers with a thick, garlicky tzatziki, plus how to cook them on a grill or in a… Read recipe →
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Oven-Baked BBQ Ribs, Tender and Sticky
Dry-rubbed baby back ribs baked low and slow in foil, then glazed and finished hot. A reliable way to get tender ribs… Read recipe →
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Classic Meatloaf with a Tangy Glaze
A moist, well-seasoned beef meatloaf with a sweet and sharp ketchup glaze, baked free-form for a better crust. Includes the doneness temperature… Read recipe →
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New York Cheesecake
A tall, dense, creamy New York cheesecake on a graham cracker crust, baked in a water bath so it doesn’t crack. Includes… Read recipe →
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New England Clam Chowder
A thick, creamy clam chowder with salt pork, potatoes and clam juice. Uses canned clams so you can make it any day… Read recipe →
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Baked Mac and Cheese with a Crisp Topping
Creamy baked macaroni and cheese made with a proper cheese sauce, sharp cheddar and Gruyère, and a buttery panko crust. Read recipe →
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Chicago-Style Hot Dog
How to build a real Chicago-style hot dog: all-beef frank, poppy seed bun, seven toppings, no ketchup. Includes the history of the… Read recipe →