Search Results

Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.

And by "giant," we mean ginormous. Whopping. Biggest ever. Cookbook author and intrepid pasta eater Domenica Marchetti divulges both recipe and reason.

This blissfully crunchy, irreverently easy, crazily unconventional coating is everything we never knew we wanted in fried chicken.

This flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That's exactly what makes it so darn genius.

The name of this sweet and sturdy pie crust in French means "so much better than your silly American pastry dough."

Imagine, if you can, a technique that imbues salmon with a touch of smoke and ensures your pricey catch doesn't stick to the grate. You're welcome.

Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?

An unexpected vinaigrette of sorts with a distinctly Asian-inspired vibe that takes its smooth, smooth heat from ginger and chile. But don't try this on salads.

The soul-satisfying collision of brownies and ice cream has been around since we were kids. In case you've ever wanted to recreate it at home, here's the best way we know.

This nifty little number has all the uber richness of cheesecake and all the luxe creaminess of ice cream but with barely any effort. No ice cream maker required.

The quintessential summer sandwich, this stack is stuffed with grilled eggplant, bell peppers, red onions, and zucchini. Open wide.

We know. You already have an egg salad sandwich recipe. But trust us, it's nothing like this one, which is whoppingly old school in taste, blissfully healthful in every other way.

Edna Lewis was loved for many reasons. Her spare prose. Her soulful recipes. Her kitchen frugality. Her endless wisdom. All attributes that are apparent in her famous brisket.

The perfect dish to usher in warm weather. Nothing but rosemary, garlic, salt, pepper, and a tour of duty in the oven.

Rabbit confit is so delicious, so falling-off-the-bone tender, you'll wonder why you don't eat it more often. Made even better with loads of spices, it's rather elegant, too.

If spring had a taste, we dare say it'd be this simple yet sophisticated tart with its cheese custard, shatteringly crisp phyllo crust, and row after row of spring spears.

Thanks to these 100+ inspired ideas for making matzoh more enticing, perhaps this year Passover won't seem quite long enough.

Definitely a nonconformist, this beauty of a burger melds lamb, pork, grilled onion, mustard, parsley, dill, fennel, cumin, lemon, and scallion. We dare you.

This much-ballyhooed 'wich from Hog Island Oyster Bar in San Francisco is stuffed with fromage blanc, Gruyère, Cheddar, and Havarti.

This sexy, simple gnocchi is all Roman La Dolce Vita, made with semolina flour and not potato. See for yourself how seductive it can be.