Issue · May 8, 2026
One fresh recipe, every single day.
One carefully crafted recipe, published daily. Editorial-quality ideas, tested techniques, and food worth cooking tonight.
Today's feature
The dish on the cover
The Latest
Fresh from the kitchen
Sorted by most recently published.
Smoky Baked Lamb and Eggplant Moussaka with Feta Crust
This Greek-inspired moussaka layers smoky roasted eggplant with spiced ground lamb and a tangy feta crust, delivering a rich, charred flavor in a comforting baked casserole.
Spiced Pear and Cardamom Dutch Oven Clafoutis
This warm Dutch oven clafoutis features tender poached pears infused with cardamom and cinnamon, suspended in a lightly sweetened, egg-rich batter with a caramelized top.
Slow-Simmered Black-Eyed Peas with Sweet Potato and Molasses Glaze
This Southern-inspired vegetarian stew melds tender black-eyed peas and sweet potato in a rich molasses and smoked paprika broth for a sweet-savory balance.
Stir-Fried Lentils with Tangy Preserved Lemon and Olives
This one-pan vegan dish balances earthy lentils with bright preserved lemon and briny olives, finished with fresh herbs for a lively Greek-inspired flavor.
Brazilian Sweet Plantain and Black Bean Stir-Fry
This Brazilian-inspired stir-fry balances caramelized sweet plantains with smoky black beans and fresh herbs for a bright, sweet-savory warm-weather dish.
Broiled Teff-Spiced Ethiopian Honey Cake
This honey cake blends nutty teff flour with warm Ethiopian spices, broiled to create a caramelized, tender crust and cozy aroma.
Pressure-Cooked Indonesian Spiced Mackerel Stew
This stew features tender mackerel simmered with fragrant Indonesian spices in a rich, tangy tamarind broth. The pressure cooking intensifies flavors and softens the fish quickly, creating a warm, budget-friendly lunch.
Citrus-Poached Tilapia with Charred Corn and Avocado Salsa
Tender tilapia fillets gently poached in a bright citrus broth, served on a sheet pan with smoky charred corn and a creamy avocado salsa for a light Tex-Mex dinner.
Brazilian-Style Grilled Pork with Pineapple and Black Bean Rice
This lunch features juicy grilled pork marinated in a tangy-sweet sauce paired with smoky black bean rice and caramelized pineapple slices for balanced flavor.
Caribbean Jerk Tofu Bowls with Coconut Lime Rice
Marinated jerk-spiced tofu is seared until crispy and paired with creamy coconut lime rice and pickled red onions for a lunch bowl with bright, layered flavors.
Ethiopian-Inspired Berbere Beef and Injera Grain Skillet
A one-pan stovetop dish featuring tender beef simmered in tangy fermented injera grains and aromatic berbere spice, offering a warm, layered flavor with a hint of tang and spice.
The Index