All Recipes

Here's how to make the exquisitely nuanced and awesomely slurpable Vietnamese beef and rice noodle soup known as pho.

"Best brownies" is a bold assertion. Yet these merit exactly that distinction. Shatteringly crisp on top, fudgy in the center, and intensely chocolatey through and through.

The secret to this Northern fried chicken recipe? Matzoh meal and honey. No lie.

Got ham? This French classic typically draws on duck confit but is just as sublime when used to disguise leftover ham.

Sweetly salty to taste, easy peasy to make, and lovey dove with white wine, these just may be the perfect before-dinner nibble.

This Passover classic is so memorable you may just find yourself making it all year round. Talk about a godsend.

If you weren't fortunate enough to have this breakfast staple made for you in your formative years, you have some lost time to make up for.

Ever heard that little ditty, "Winner, winner, chicken dinner?" We like to think of it as "Winner, winner, chicken piccata dinner."

You've not truly lived until you've had pork belly prepared this way. Perhaps it's time you get a life....

Soon to be known as "what's for dessert tonight" in your house, this old-fashioned dessert made from everyday ingredients takes its name from a simple glaze that makes the cake.

Maionese de leite in Portuguese, milk mayonnaise--you heard us--is a creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.

5 ingredients. 15 minutes. And dinner is done.

A ridiculously creamy--and relatively simple--homemade caramel filling graces this properly flaky pastry. Salted butter--lots of it--lends this dessert just the right amount of indulgence.

There's a time and a place for straight-up plain cornbread. Yet it's always the right time and place for cornbread that's lent a little more richness by 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.

The secret to this intensely flavored risotto? Using chicken stock mingled with the liquid from rehydrating dried porcini mushrooms.

This turkey meatloaf is not the dry, crumbly meatloaf of your childhood. Thanks to an immodest amount of barbecue sauce, this pleasing rendition turns out moist and lovely and craveable.

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren't Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

One of the South's greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.

Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.