Recipes

Quarantine Cuisine: How to make Uncle Mikey’s punchy peanut noodles at home

They’re chef Mikey Kim’s ode to a $2 dish from New York’s Lower East Side

Quarantine Cuisine: How to make Dova’s Sicilian spin on cacio e pepe at home

Chef Roberto Marotta's creamy counterpoint to the preternaturally punchy pasta

Quarantine Cuisine: How to make Momofuku Kojin’s Loco Moco Smash Burger at home

It's a saucy, multi-napkin ode to one of Hawaii's signature dishes—surfboard sold separately

How to make Civil Liberties’ gin martini

Bartender Nick Kennedy shares his signature recipe

Recipe: goat cheese panna cotta from Toca chef Gihen Zitouni

Recipe: Parkdale bakery Glory Hole’s delectable chai-spice doughnuts

Six ways with smoothies, from the Big Carrot’s blending expert

Recipe: how to make the avocado-cilantro slaw from Ossington snack bar Oddseoul

Recipe: Campagnolo chef Craig Harding’s incomparable spaghetti all’amatriciana

Recipe: Bar Isabel chef Grant van Gameren’s grilled steak with shishito peppers

Recipe: Origin chef Claudio Aprile’s tropical “bangcakes”

Recipe: how to make La Carnita’s buttery, queso-topped Mexican corn

Recipe: Côte de Boeuf’s decadent duck confit (it’s worth the two-day preparation process)

Recipe: how to make the spicy eggs Rajasthan from brunch spot Saving Grace

Recipe: the supremely fluffy raisin scones from Fika in Kensington Market