Search Results

This all-butter, no-fuss pastry crust comes together with ease and flakiness thanks to a little well-worded hand-holding that caters to pastry-making virgins.

Time to change into your baggiest sweatpants—the ones with the no-longer-elastic waistband. (We can't be the only ones who keep those around, can we?!)

Ooooh baby! Broccoli blanketed with a creamy rich white sauce that takes its oomph from blue cheese and its hint of heat from cayenne.

Simply stunning. Stunningly simple. These fancy pants pears are perfect after being poached in a cinnamon-infused syrup and drizzled with a coffee-infused caramel sauce.

The spirits summoned for this ghostly glow-in-the-dark Jello hail from a bottle, not the supernatural. (It's just a gin and tonic under a black light. Who knew?!)

A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. It's a lot of caramely apple goodness atop a buttery crust.

In Paris, David finds pastries, passion, and peace. Think of it as an emotional travelogue with dining recommendations.

Only subtly spicy, these pork chops take on an air of intrigue with their warming and evocative aroma and taste. Certain to spark conversation, if not seconds.

Some things never go out of style. Witness this throwback to the 50s recipe for drumsticks rolled in crumbs of any sort. Potato chips. Wasabi peas. Rice crackers.

A sweet something that evokes the memory of travels to Greece. Or the bulk bins of '70s-era health-food stores. Whichever experience it calls to mind for you, these will take you back.

When life hands you too many doughnuts—yes, it's possible—make pudding. You heard us. Doughnut pudding.

American waffles have nothing over Belgium's best. As gaufre gourmand Kimberley Lovato explains, you only think you know the real deal.

This purple-stained cake—er, what's left of it—calls for just old-fashioned goodness and the season's most compelling fruits. Got milk?

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?