Robuta

Maque choux is the Louisiana answer to succotash, marrying Native America, France, and West Africa. In Louisiana it is also known as “Indian corn.”

Serves 2 to 4 as a side dish

Aglio e olio is a striking example of beauty in simplicity, a dish that homes in on its two namesake ingredients: garlic and olive oil. I like adding olive oil...

In her cooking classes at Purple Kale Kitchenworks in Brooklyn, New York, chef Ronna Welsh teaches sustainable and creative ways of wasting less.

This simple chicken, tomato and rice soup is a quick and satisfying meal. Versions of the dish add cream. Using white meat, chicken breast or tenders cuts the...

These French-inspired butter beans in a mustard sauce are creamy, hearty, and filling. The flavors of Dijon mustard, white wine and thyme are quintessentially...

This is one of those dishes I make at home a lot because it relies mainly on store-cupboard ingredients and uses an ingredient that I always keep in the...

Citrus and oregano make this grilled chicken taste sophisticated. It is inspired by my mom’s traditional pollo en oregano, which is usually fried. (You can...

Moxie soda is a beloved New England soft drink first created in 1876 as a medicinal beverage. It’s flavored with gentian root, giving it a bitter flavor,...

Pickled cabbage may seem like a strange ingredient to add, but it lends this dish a subtle lactic tang—we got the idea from Isa Chandra Moskovitz, a blogger...

Parkin is a form of oatmeal gingerbread common to Yorkshire and other parts of England where oats were grown in abundance. Dark and treacly, parkin makes the...

The appeal of this salad comes from its contrasting flavours and textures. Make this in midsummer, when the nectarines are ripened by the sun and the green...

Membrillo is jellied quince confection, typically served with cheese and cured meats. Here, the apple cores, heavy with sweet and sour (agrodolce) syrup,...

From The Splendid Table, the show for curious cooks and eaters.

Writer Tim Neville traveled to Switzerland to learn about fondue from the masters. "The key formula -- and fondue is all about the formula -- is 200 grams...

Master Chef breakout star Hetal Vasavada brings Indian flavors to Western-style desserts — along with glitter, sparkles, and a whole lotta color. Case in...

PREP TIME: 45 MINUTES • TOTAL TIME: 1 HOUR 45 MINUTES • SERVES 6

From The Splendid Table, the show for curious cooks and eaters.

Preheat the oven to 400°F.

I love cucumber salads. This water-rich vegetable makes a great guilt-free snack because of its crunch. It’s also a refreshing side. Much of a cucumber’s...

What’s not to love? A sweet and salty pretzel base, fresh strawberries barely held together with their own juices, and a whipped coconut cream topping. This...

THIS IS THE ULTIMATE mashed potato side dish, with just a hint of smoky cheese and savory onion. I’ve used the smoked Gouda cheese sparingly so it’s not...

If you were expecting hot dogs with caviar or foie gras, I’m sorry to disappoint, but these are outrageously good. Taking the time to cook a delicious...

Related Interview: Perfect steak frites at home with America's Test Kitchen

This is perhaps one of the most assertive, yet versatile ways to serve the simple shallot.

Romans have been worshipping at the altar of cheese and pepper (aka cacio e pepe) for centuries. This simple, creamy, indulgent, delicious combo is a pillar of...

This dish, also known simply as za’atar, reigns as the king of manakeesh, delivering an herby za’atar blend of thyme, sumac, and sesame seeds in robust...

I know it looks a bit strange to see the cabbage so charred and black, but trust me – it’s absolutely delicious. It’s one of those things I discovered...

Miso is great with chicken and the flavours of the apricots take on a syrupy jamminess, mingling with the cider to create a sticky-sweet sensation. It is...

The Splendid Table is public radio's culinary culture and lifestyle program that celebrates food and its ability to touch the lives and feed the souls of...

Arayes are Lebanese and out of the ordinary in every way. While they could be thought of as lamb burgers, their unique shape makes them much more than that....

I cannot begin to describe how delicious these are: toothsome from the bulgur, salty from the feta and fresh from all that parsley, whose innate bitterness...

My children call out for this as soon as they see new potatoes coming in from the garden.

Autumn Beer & Food Pairings from Stephanie Grant of The Share: Bi-weekly musings about beer, food, cocktails, and the dope Black women behind them.

If you ask me what my last supper would include, this dish would absolutely make the list. It features a combination of some of my favorite ingredients: lemon,...

Italian sausage and white bean braise is a super-easy start-up variation on meatballs. The key is to buy good-quality pork and fennel sausages, either at your...

Sally Swift is the managing producer and co-creator of The Splendid Table. Before developing the show, she worked in film, video and television, including...

Getting Ready for the Holidays with The League of Kitchen’s creator, Lisa Kyung Gross, and The New Yorker’s Helen Rosner.

A happy marriage between a roulade and a quiche! Usually roulade is sweet, but the technique works well for a savory treat too. The creamy celery root and...

Indian-spiced Thanksgiving, Emma Christensen on hard cider, ATK's Thanksgiving hacks, The Mash-Up Americans, Doc Willoughby's heirloom pot roast

This is a recipe for Sweet Corn Risotto with Chili Crisp that uses a smart technique to get the very best out of an ear of sweet corn. In this take from...

When you’re in a time pinch, this pizza is possibly the best way to use puff pastry. Just add cheese. Add tomatoes. More cheese. Olive oil. Herbs. Bake until...

This interlude into the deep blue sea is brought to you by the Danes, who a) know a thing or two about what to do with fish, and b) know a thing or two about...

Juicy chicken skewers—marinated in aromatic spices and coconut milk, then grilled for a smoky char—are a street-food favorite you can enjoy in your own...

TikTok star Owen Han recounts summers in his nonna's kitchen, the sandwich that launched his career, and his One: Lamb-Stuffed Pitas with Yogurt-Tahini...