Search Results

There's nothing wallflowerish about this stir-fry, not with its gingery zing of tongue-tingling, sinus-clearing, tummy-settling ginger. Nothing at all.

These lamb chops have a nifty marinade that doubles as a finishing sauce. It's your newest trick at putting dinner on the table pronto.

“11/10!!!" "Ridiculously fast! Ridiculously good!!" "Where has this recipe been my whole life!?” "The flavors, the simplicity." That’s what we’re hearing about this quickie of a salmon supper.

This year's gift basket is filled with sausages, cheese, salt cod, pastes, snacks, and sweets. Plus my Taste of Portugal spice blend. Happy holidays!

This skillet full of pumpkin macaroni and cheese awesomeness ranks off the charts in its indulgence-o-rama rating.

We have a stellar list of kitchen gifts, picked by The-One-Who-Knows, Oprah. You get a present! And you get a present! Start making a list, darling.

This rainbow chard salad teaches you the magnificence that is Swiss chard when served ever so slightly cooked with walnuts and cheese.

Think of this as an inspiration board—with recipes—containing dozens of solutions to the question of how to put an abundance of tomatoes to lovely use.

Like a chorus line of Rockettes, tender slices of brisket lean on each other in perfect symmetry and perfect doneness. Here's how to replicate this performance at home.

Chock full of vegetables and healthy protein, orzo salad will save your work lunches, on-the-go dinners, and leisurely brunches by the pool.

Does the true beauty of this cake lie in its stunning silhouette? Its intensely chocolatey chocolatiness? Or its lazy-day ease? You tell us.

David meets Portuguese chef Ilda Vinagre, the Michelin-starred mastermind behind A Bolota who is as talented as she is humble.

Twenty years after writing this, David received a touching update when he discovered what happened to his first Viking stove, which he nicknamed Thor.

Crisp, burnished skin and moist, impossibly tender meat can be yours. (Yes, deep-fried turkey IS everything it's bragged up to be.)

An easy, unexpected way to extend cherry season that's tartly sweet, subtly spiced, and surprisingly irresistible.

"These hit the flavor spot." "Delicious." "I’ll make these again." That's what folks are saying about this recipe.

"Delicate." "Flaky." "Perfect." "I could not stop eating it!" That's what folks are saying about this hors d'oeuvre that's a cinch to make—and devour.

David welcomes Amy Traverso as the new co-host of the podcast Talking with My Mouth Full. Grab your earbuds and listen as they usher in season three together.

If velvety, perfectly emulsified, homemade mayo has always seemed like an impossible dream, then read on. Before you know it, you’ll be realizing you never again need to buy store-bought mayo.

Renowned and beloved chef and cookbook author Hugh Acheson shares more about what's really going on with restaurants with us.