Whenever we order Indian food, regardless of whatever else we get, we pretty much always include naan. That wonderful pliant and chewy white flatbread that’s such a wonderful vehicle for soaking up sauces. It’s traditionally baked in a clay oven, which makes the translation to the typical American home kitchen a bit tricky. Most of …

There are days when all I want to eat are crispy chicken tenders. And maybe some french fries. (Though crispy roasted potatoes will work, too.) And I’ll be honest that is pretty much every day. It’s not that I don’t love a broad range of cuisines, from Sichuan fish-fragrant eggplant to Mediterranean baked sweet potatoes …

These crispy potatoes are something I make all the time. They’re everything I want in a roasted potato: crisp on the outside, soft on the inside, and thoroughly seasoned throughout. They are pretty much as satisfying as french fries without requiring any messy vats of hot oil. There are a few tricks to getting there. …

There are people for whom dessert isn’t dessert without chocolate. If you’re one of those people, this collection of spectacular chocolate desserts is for you. There’s a range of skill levels for these recipes (the brownies are easier than the mousse cakes). And these recipes include everything from milk chocolate and dark chocolate to cocoa …

The Doctor is an old cocktail that’s taken many forms, but at its core, the drink is a celebration of Swedish punsch and some kind of citrus. Usually these days there’s a bit of rum in it as well, making it much like the modern daiquiri. Only it’s spicier and brawnier and infinitely more complex, …

This is a later winter soup. A weeknight soup. A mostly from-the-pantry soup. A simple throw-it-together, simmer, blend, garnish and ladle into bowls and curl up on the couch in your sweatpants and watch some Netflix kind of soup. I first learned about this soup when I came across it on Luisa’s site about five years …