Marcus Nilsson

The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice.

Haven't you always wanted to make a dish that required Leche De Tigre? Well, in this Peruvian ceviche recipe, you can.

Some chefs like using kosher chickens because they're salted and you get awesome flavor without brining.

Try this artful Italian brittle for Passover.

If it's wrong to put American cheese in your Southern mac and cheese recipe, we don't want to be right.

Summer isn't the only time to enjoy sticky ribs-these baby backs! Showered with citrus zest, these also work well in winter.

Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

Pack this stunning beef roast with a savory stuffing, which keeps the meat juicy and makes a fine accompaniment on the plate.

Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.

Lightly salting a center-cut tenderloin, a.k.a. chateaubriand, overnight allows the salt to penetrate this luxurious roast and keep it extra-flavorful and juicy.