Dig in, Discover, and Cook
In a salad rut? For a change of pace, turn up the heat.
We wanted a seared lettuce dish with slight char and bold flavors that wasn't wet and overly wilted.
Is it OK to refreeze store-bough puff pastry dough? Here’s the definitive answer.
Here's the key to refreezing thawed puff pastry dough.
This lasagna-like casserole is sure to please all ages.
Its success relies on good-quality store-bought fresh cheese ravioli, which cooks in minutes.
These hearty vegetarian sandwiches will make you fall in love with eggplant all over again.
This sandwich is inspired by one sold at Cutty's, a beloved Boston-area sandwich shop known for its inventive and downright delicious offerings. In it, the briny carrot-olive spread adds flavor and crunch while gluing the sandwich together.
An impressive, one-pan meal for a crowd? It's possible.
We played around with ways to elevate the dish, trying compound butters, spice rubs, and tangy sauces, but simply brushing bone-in breasts with oil and seasoning them with salt and pepper won us over.
5 Things in Your Home You Can Clean With Vinegar (and 2 You Shouldn’t)
This humble pantry ingredient just might be the key to a spick-and-span home.
Have 15 minutes? This tangy meze comes together with the push of a button.
We defied tradition with this lush, salty Greek-style dip by using cow's-milk feta instead of a true Greek feta made with sheep's or goat's milk or a combination thereof.
This easy-to-prepare slow-cooker beef filling makes a great weeknight meal.
We turned to chuck roast, with its big beefy flavor, as the basis for the filling because it becomes meltingly tender and shreddable in the slow cooker—plus it's inexpensive and easy to find.
Once you roast your gnocchi, you’ll never go back to boiling again!
Kids can take the lead in prepping this easy weeknight one-pan dinner.
Frito Pie, Walking Tacos . . . Whatever You Call It, It’s Delicious and Easy.
Fritos plus homemade chili make a satisfying dinner in a bag.
This creamy, smoky roasted eggplant dip is easy to make and infinitely customizable.
Baba ghanoush is delightfully adaptable, and it inspired us to make a zesty eggplant dip with scallions, cilantro, and pepper flakes.
A gluten-free cookie with all the chocolate flavor you can ask for.
There are two big issues with most gluten-free cookies: off-flavors and a dry, tough texture. But given the huge amount of flavor and moisture melted chocolate provides, you'd think that making a great gluten-free chocolate cookie would be easy. Not so fast. Even the most promising recipes we tried failed us, with subpar flavor and a pervasive dry texture. So we started by amping up the chocolate flavor; in addition to melted chocolate, we loaded our dough with chips, cocoa powder, and a little espresso powder. To address the texture, we began by tinkering with the sugar. Cookies made with all granulated sugar were too crisp, while those made with all brown sugar were flimsy and unpleasantly moist. A combination worked best: ¼ cup of granulated sugar (along with xanthan gum) provided sufficient structure, and ¾ cup of brown sugar boosted chewiness. Still, the cookies weren't chewy enough, so we turned our attention to the butter. We switched out 5 tablespoons of butter for vegetable oil to achieve the proper ratio of saturated to unsaturated fat that delivered the chewy cookies we were after.
Do I Need to Clean Scallops?
Plus, how to make a quick scallop broth.
This impressive potato dish is surprisingly easy to prepare in the air fryer.
Essentially baked potatoes but par-sliced into thin, even segments that create a fanlike shape, our air-fried potato fans become extra-crispy on the outside while their interiors remain fluffy and moist.
Pasta cloaked in a creamy, lemony sauce makes for a decadent weeknight meal.
Vigorously stirring the pasta sloughed off some starch to create a glossy, creamy sauce.
Use plant-based meat to replicate the ultimate fast-food burger patty.
There’s a reason beyond mere convenience why fast-food burgers are so beloved—it’s the particular combination of salty, crispy, sweet, sour, pickled, savory, and meaty that fast-food chains do so well. Here, we use plant-based meat to replicate that ultimate fast-food-style burger patty: pressed thin and deeply browned to crispy deliciousness. Cooking the patties in a blazing-hot skillet triggers the Maillard reaction, a process (signaled by browning) that causes the proteins and sugars in food to recombine and form hundreds of new flavor compounds. The result: super savory, drool-worthy burgers.
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