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Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.
4.0
(3.9)
Quick
The subtle flavor of broccolini is a good match for sweet crabmeat.
4.0
(3.92)
Quick
Quick
Quick
Easy
Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each.
4.0
(3.77)
Quick
Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.
4.0
(3.76)
If you can’t find burrata, fresh mozzarella makes a fine substitute.
3.3
(3.31)
Quick
This spicy, sticky glazed chicken features sambal oelek, a bright and punchy chile-packed condiment, giving these grilled skewers a very convincing comeback.
4.0
(4.19)
Watch the video and learn how to make this recipe.
4.0
(4.2)
Layering the chips and fillings is key for an optimal cheese-to-crunch ratio.
4.0
(4.11)
This tortilla soup has everything you want: chicken, corn, and, of course, chiles.
4.0
(4.04)
Quick
Quick
Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they’re done.
3.5
(3.52)
Chef and author David Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against overcooking the noodles: “They should be pretty firm and snappy, not flabby.”
4.0
(4.02)
Quick
Squid is tender when it’s either cooked quickly over high heat, or gently for a long time. This is the quick version.
4.0
(3.92)
Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by a few minutes.
4.0
(4)
For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
4.0
(3.82)
Chicken thighs are appealingly fatty, but this can sometimes cause flare-ups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.
4.0
(4.01)
Quick
The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.
4.0
(3.88)
If you decide to make this best jambalaya recipe out in the wild, pack the perishables in a cooler.
4.5
(4.48)
Quick
Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.
3.7
(3.65)
The key to nailing this classic Spanish tapas dish is leaving the eggs slightly undercooked for a custardy (not bouncy) texture.
3.7
(3.68)