Search Results

If you've got a can opener and a handful of pantry ingredients, you can make any of these easy, inexpensive recipes.

As its name implies, this simple roast hen ridiculously easy and turns out a superlative bird with shatteringly crisp skin and surprisingly juicy meat. No surprise that it's the same technique that Thomas Keller uses.

What's not to love about zucchini that's smothered in cream, herbs, and two kinds of cheese?

David explains how The Great British Bake Off inspired him to dive back into marvelously complicated and challenging bakes and changed him in some small but profound ways.

This creamy vegetarian pasta dish, made with rigatoni, spinach, sun-dried tomatoes, and lemony ricotta, is on the table in just 30 minutes. Sounds like a weeknight winner to us.

Because some days ooey gooey grilled cheese insides just doesn't seem indulgent enough. Se we coated the outside with cheese that would crisp to a golden brown.

This crazy satisfying, ridiculously cheap, pantry-minded dinner consists of just pasta, cheese, oil, salt, pepper, and a nifty technique.

We asked one of our favorite obsessive home bakers, Cenk Sönmezsoy of the blog Cafe Fernando, for his favorite kitchen things. Behold, 5 of his must-haves. (Each under $50!)

A magnificently indulgent omelet for two that's exactly what you make when you're feeling like reveling in something simple yet still sophisticated and is perfect at any time of day.

"One of the best things I’ve EVER made." "Beautiful." "Comforting." "Delicious." "Easy." That's what folks are saying about this simple and satiating casserole.

"HELLO PASTRAMI JAM! Where have you been all of my life?!" That's what someone shouted after experiencing this extra indulgent grilled cheese that boasts quite a few surprises.

Everything you know and love about the classic campfire treat, conveniently made into a bar.

Expect a subtle sweetness from this pork chop sensation that comes together from pantry standbys. We suspect that, like us, you're gonna wanna add it to your weeknight rotation.

In our latest podcast episode, Nashville chef Matt Moore shares his expertise and experience from years of experimenting at the grill so we can all cook with a little (or a lot!) more confidence.

With its prosciutto and luxurious Fontina combo, this is like an updated chicken cordon bleu. (And you get a great cheese pull, too!)

Why make your own mustard? Because you can. And if that's not reason enough, there's no comparison between this and the store-bought stuff. Enough said.

Upgrade your potato gratin with a little French onion flair. Layers of mushrooms and onions are slipped between potatoes and it all gets covered in cheese.

"Amazing." "Wonderful." "Warm satisfaction." "Won the make-it-again award." "Easy." "Quick." That's what we're hearing about this luxuriously satiating soup.

An innovative and enticing way to preserve summer's most ephemeral luxury for indulging all year long.

This isn't just an upgrade to French onion soup. This isn't just roasted chicken. It's an incredible combination of all the best parts of both, darling.