Each month in Well Stocked, our staff shares unfussy recipe ideas that you can call upon any day of the week. Because yes, our editors love to cook, but sometimes we need to get dinner on the table...
The pleasure of peak-season produce is that you don’t need to do much to make it taste spectacular. Often a piece of ripe fruit is best eaten just as it is, but macerated strawberries are a worthy exception....
This simply grilled steak features a peanutty dressing amped up with fish sauce, lime juice, spicy peppers, and garlic. It pulls double duty, splitting up and acting as both a marinade and finishing sauce. Pounding the flank steak,...
Open the summer desserts file, and you'll find everything from easy no-bake desserts and frozen treats to fruit-packed pies, cobblers, and icebox cakes. Hot summer days call for low-effort sweet treats—but we’ve also included some special-occasion showstoppers for...
Braun’s 500-watt MultiQuick 7 is the Goldilocks of immersion blenders and a meal-prep MVP. It’s powerful, lightweight, has a comfortable grip, makes speed adjustments ridiculously easy, and excelled at all of the tests we put it through with...
Step 1Place a rack in middle of oven; preheat to 400°. Working with 1 sheet at a time, roll out 2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-oz. package), thawed, on a lightly floured surface...
Guacamole is a guaranteed crowd-pleaser, and this charred version is sure to turn heads this summer. Inspired by the charred avocado found in Mexico City, this recipe is fit for both home broiler and outdoor grill. Make sure...
I’m currently deep in the honeymoon phase with the espresso machine I got last year, so I’m reaching for mugs that allow me to practice my (not terrible but far from good) latte art skills. The one I...
Among the most iconic tiki cocktails, the classic mai tai is widely credited to Victor Bergeron of Trader Vic’s, though some cocktail historians trace its roots to the tropical rum drinks pioneered by Donn Beach (a.k.a. Don the...
Muhammara combines charred red bell peppers and toasted walnuts into a smoky, tangy dip popular throughout the Levant, particularly in Syria and Lebanon. Restaurateur Kamal Mouzawak’s version incorporates tahini, Aleppo-style pepper, and pomegranate molasses for a deeply savory...
