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Recipes
Making tart, tangy ingredients the star is one of the simplest (and most delicious) ways to brighten up your cooking.
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Cooking
It's like your teacher always said: Read the instructions before you begin.
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Recipes
No groceries? No worries.
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Culture
The label on a bottle of Champagne tells you more about what's inside—and how it was made—than you might think
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techniques
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How to tell your kale from your collards from your Swiss chard
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Know your spelt from your sorghum (from your amaranth) with our cheat sheet to these complex foods
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Cooking
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techniques
Learn these basic skills and start getting more from your kitchen’s most versatile ingredients.
Recipes
If a caramel apple and a snickerdoodle got together and created some seriously delicious magic, you'd end up with these soft and chewy cookies that taste like a mug of warm spiced cider on a crisp fall day.
4.3
(4.27)
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Your relationships may be complicated, but your recipes don't have to be.
Easy
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Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.
5.0
(5)
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techniques
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Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char. Learn how to make this recipe and more in our online cooking class with Sur la Table.
4.3
(4.33)
Vegan
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We transformed the regular hands-on skillet method to a very hands-off oven technique.
3.7
(3.67)
Easy
Recipes
This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.
4.0
(3.99)
Recipes
These peppers stuffed with beef and pork take a page from Italian American grandmothers. They are delightfully old-school—and we wouldn’t want them any other way.
4.0
(3.9)
Quick
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Blooming the spices—i.e., warming them in oil until they’re fragrant—awakens them and brings out a toasty flavor.
5.0
(5)
Recipes
Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.
5.0
(5)
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Combine perfectly ripe, in-season stone fruit (like peaches, plums, or cherries!) with a rich sweet caramel for the perfect ice cream, pound cake, and yogurt topping.
5.0
(4.8)
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Tillamook Sharp Cheddar adds a tangy twist to these sweet-and-savory hand pies from chef and restaurateur Michael Scelfo of Longfellow.
Easy
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Go high-low this year with fresh green beans and mushrooms, Parmesan béchamel, and plenty of store-bought fried onions.
5.0
(4.79)
Recipes
Chinese five-spice gives classic crackle cookies a delightfully warming flavor and alluring aroma.
4.0
(4.18)