Hasselback potatoes are spuds sliced partway through, brushed with fat, then roasted to an exceptional crispness.…

My carbonara game is strong. It’s the one dish I’ve mastered enough to make without exact measurements. If there’s a…

The deviled egg: A potluck staple. A titan of the hors d’oeuvre world. Not exactly impossible to screw up, but also…

A few weeks ago, I was the late one to a group dinner at a pizzeria in town called Biga, so I texted my friends to…

A few years back I started making homemade pork and cabbage gyoza, a laborious but worthwhile endeavor. Making and…

Some readers may think Beef Stroganoff is not a seasonally appropriate dish. Where are the ramps and asparagus, the…

The allure of the Instant Pot is that it enables you to speed up cooking times. Yes, it’s also a slow-cooker and a ri…

As I write this, I sit devouring the last slice from what has been The Fortnight of Cheesecakes in my household. It…

In my travels, I have chomped on crispy dead crickets atop a salad like they’re croutons and sawed through a rubbery…

In Celebrity Recipes, we tackle a favorite recipe from a beloved star, past or present.

Let’s talk about Ed Alfredo. I know Ed Alfredo sounds like an alias, or what you’d make up if somebody held a gun to…

I’m reaching way back to the earliest memories of my youth, to the first pasta accompaniment I ever knew and loved:…

Marco Pierre White, if you’ve never heard the name, was the O.G. bad-boy British chef, a man who infamously broke a…

To me, Mexican comfort food is presented through two lenses. One has rich, deep roots that tells the romantically…

Like anything with a modicum of mainstream popularity, my reaction to the Instant Pot was initially dismissive. “I kn…

Next time you see pasta all’Amatriciana (more often than not, it’s bucatini all’Amatriciana) on a menu, don’t order…

In One-Pan Wonders, we look for easy and delicious weeknight dinners that can be cooked using a single pan. 

Thus begins my open letter to a disturbing number of pizza joints and red-sauce Italian-American restaurants: If…

This technique was inspired by an episode of Jamie Oliver’s 5 Ingredients—Quick and Easy Food in which he plonked…

The phrase “reinventing the wheel” gets thrown around a lot, but honestly, this method is a revelation—for grilled…