Fork recipes. Cook together.

Dum-style biryani: marinated chicken layered with saffron rice and slow-cooked under a sealed dough lid. The steam does the work.

North African eggs poached in a spiced tomato and pepper sauce. One pan, twenty minutes, feeds a crowd. My go-to for lazy Sunday brunch.

Tuscan bread soup meant to be made the day before and 're-boiled' the next day. Gets better every time.

The extra step of browning the butter adds a toasty, nutty depth that elevates these from good to obsession-worthy.

18-hour pork bone broth. Creamy, rich, cloudy white. This is a weekend project, not a weeknight dinner. Worth every hour.

The crown jewel of Punjabi cooking. Black lentils slow-cooked overnight with butter, cream, and tomatoes. Do not rush this.

From-scratch green curry paste makes all the difference. Worth the food processor. Creamy, fresh, herbal, with just enough heat.

Salt, pepper, smoke, time. That's the whole recipe. The rub is 50/50 coarse salt and black pepper. Everything else is cheating.

The quesabirria that took over the internet. Beef braised in a chile-tomato consomme, shredded and griddle-fried in a cheese taco. Dip in the consomme.