Make This Delish Fish Dish From Café Cancale

In the Kitchen: Beef Tenderloin With Chimichurri

Nothing befits a festive dinner quite like a roast, and John Manion of El Che Steakhouse & Bar and La Sirena Clandestina has perfected one of the classics.

In the Kitchen: Erick Williams’s Sweet Potato and Coconut Soup

Not that there’s anything wrong with the brown sugar and marshmallow treatment, but might we suggest an altogether fresher take?

In the Kitchen: Gene Kato’s Red Miso Lamb Chops

Executive chef Gene Kato applies a fish-curing technique to tender the meat, marinating it overnight in a mixture of red miso, sake, gochujang, and brown sugar.

How to Make the Perfect Omelet, According to David Posey

The Elske chef has a trick for achieving custardy, just-set eggs.

How to Make Etta’s Delectable Late-Summer Salad

Flavorful late-summer produce demands little manipulation beyond slicing, seasoning, and perhaps a turn on the grill. But sometimes it’s nice to give even the simplest seasonal bounty an extra flourish.

This Summer Sundae Will Leave You Peachless

Beatrix’s pastry chef shares a recipe that’s sure to be a hit with the whole family.

Make These Avocado and Jalapeño Salsas

Carnitas Uruapan’s Marcos Carbajal shares his recipes.

Impress Your Friends With This Magnificent Fish

HaiSous’s Thai Dang shares his recipe for ca kho ca chua.

How to Make Tanta’s Pollo a la Brasa

Giancarlo Valera shares his recipe.