Serve this cheddar cornbread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.
A chili that you can dress up or down, whether you need something really impressive for game day or relatively inexpensive for Tuesday night dinner.
There’s never been a better Super Bowl duo than chips and dip. Find out just how they came to be paired up and discover a seven-minute homemade chip wonder.
Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.
There’s one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: It starts with a vat of hot oil….
An inspired meal in minutes, this harried weeknight spaghetti solution melds eggs, cheese, and pancetta into a creamy sauce that cloaks every last strand.
When the vinegar is splashed to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeates the chicken with a sweet/sour flavor.
The secret to this intensely flavored risotto? Chicken stock infused with the liquid used to rehydrate dried porcini mushrooms.
Thanks to an immodest amount of barbecue sauce, this turkey meatloaf turns out moist and lovely, not dry and crumbly.
This diminutive mac n cheese arrives in teensy dishes at hoity-toity Balthazar, though it creates no less a sensation when scooped straight from a big old baking dish unceremoniously plonked in the center of the kitchen table.
We quite fancy these unexpected and exceptional little lovelies, which juxtapose sweet and salty, crisp and tender.
Shrimp are tossed in a peppery mix then seared in a reach-for-the-fire-extinguisher-hot sauce of chiles, ginger, garlic, and shallots.
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