Recipes & Food

This all-belly porchetta is as rich and crisp as it comes.

Minestrone is a hearty, easy, delicious meal that you can make with a couple of pantry staples and whatever fresh vegetables you happen to have on hand. It's really more of a process than a fixed recipe.

This Nicaraguan version of chicken soup has tender corn masa–based chicken dumplings infused with culantro and mint.

Puréeing garlic in lemon juice and blending chickpeas while they're hot = Israeli-style hummus that's both smooth and flavorful.

Classic hearty comfort food with tender chicken & fluffy homemade dumplings in aromatic chicken broth. Satisfying all-time family favorite!

Apple Galette really is easier and better than apple pie. And can we talk about the crust to filling ratio? Click https://glnk.io/9l5y/brian-lagerstrom for 50% off your first month subscription of Beam and 20% off all following months. ☕Like this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: STAINLESS BENCH SCRAPER: https://amzn.to/3jfZkUL BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD CHEFS KNIFE: https://amzn.to/3gBwL4q ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC KUHN RIKON PEELER: https://amzn.to/2HTHeKq 6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7 -- RECIPE -- CRUST ▪200g or 1 2/3c all purpose flour ▪20g or 1 3/4Tbsp sugar ▪3g or 1/2tsp salt ▪150g or 11Tbsp or unsalted butter, cold and cubed (i use grass fed - Kerrygold or similar) ▪65g or 1 1/8c ice cold water Add flour, sugar, and salt to food processor and process until combined. Add in cold cubed butter. Pulse until butter is incorporated and flour mix has become pebbly. Stream in ice cold water while pulsing (no more than 12-15 pulses to not overwork the dough). Dump dough out onto plastic wrap, squeeze into a mass, wrap and flatten into a big puck. Refrigerate for at least an hour. Allow to sit at room temperature for around 15 minutes before rolling out. Before baking, preheat oven to 375F/190C. -- APPLE FILLING ▪300g or 2 med-lrg honeycrisp apples, peeled and sliced into ⅛-¼” thick (less than 1/2cm) pieces. ▪50g or 1/4c granulated sugar ▪15g or 2Tbsp corn starch ▪2g or 1/2tsp salt ▪2-3g or 1tsp cinnamon ▪1g or 1/4tsp nutmeg, grated ▪5g or 1tsp lemon juice Gengly combine apples with the rest of the ingredients to coat. Allow apple mixture to sit while you roll out the dough. -- ROLLING OUT THE DOUGH AND BAKING GALETTE ▪Egg wash (1 egg whisked with a splash of water) ▪Sugar in the raw ▪Butter ▪Flaky salt Flour dough and work surface then roll out, using downward pressure, into a flat 12”/30cm wide circle. Transfer onto a piece of parchment then continue to roll out into a 13-14”/33-35c wide circle. Lay apples onto galette dough and pleat crust as shown @6:45 (or dump them all in the center if you want to be less fussy). Brush visible crust with egg wash then sprinkle egg washed crust with sugar in the raw. Drizzle in a few spoons of the cinnamon corn starch slurry that the apples were sitting in. Sprinkle with a pinch of flaky salt and place 3-4 slices of butter on the apples. Transfer galette and parchment onto baking sheet and bake at 375F/190C for 40-50min, rotating pan halfway through. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS: 0:00 Intro 0:27 Making the crust 2:36 Prepping the apple filling 4:03: Snoozin with beam (ad) 5:10 Rolling out the dough 6:44 Building and baking the galette 10:12 Let’s eat this thing #applegalette #applepie #applerecipe **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Athletic Greens Offer: https://athleticgreens.com/brianlagerstrom Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! This low-fuss 1 pot (and 1 pan) beef stew recipe is hands down one of my favorites of 2022. Classic, comforting, and SUPREMELY flavorful. ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 10" Chef's Knife: https://amzn.to/3gBwL4q ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC KUHN RIKON PEELER: https://amzn.to/2HTHeKq 6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7 INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop?tw=BRIANL -- RECIPE -- STEW RECIPE ▪5lb/2.5kg beef chuck ▪Olive oil ▪Salt ▪200g or about 2c pearl onions, peeled ▪400g or 3.4-4c carrots, cut into big chonky pieces ▪300g or 4.5-5c mushrooms, cut into large pieces ▪115g/1stick unsalted butter ▪125g or 3/4C + 3Tbsp AP flour (gluten free works too) ▪1800g or 1.8L/qt good beef stock (OR see my flavorful beef stock dupe below) ▪450g/1pint dark stout beer ▪500g/4c small golden potatoes, partially peeled and cut into very large chunks ▪2-3 bay leaves ▪2-3 sprigs of thyme ▪150g or 1 heaping cup frozen peas ▪fresh cracked black pepper Preheat oven to 500F/260C. Remove band of fat in the center of the pieces of chuck. See video @0:36. Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat. Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into oven to sear for about 20-25mins until well browned. Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt. Sweat the veg to par-cook for 3-5mins until beginning to soften and caramelize. Transfer veg into a bowl and set aside. Return pan to stove over medium heat and add stick/115g butter. When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color. Add beef stock and beer. Bring to a simmer, stirring and scraping frequently. When simmering, add in beef. Add a splash of water to the beef cooking tray, scraping up beef fond. Add to pot with beef. Stir to combine. Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through. Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here). Add potatoes/veggies into stew pot and gently stir. Add in bay and thyme. Return to oven to cook for 1 more hour. At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy. Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew. Taste for seasoning and add salt if needed. Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread. -- BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID ▪1800g or 2 boxes store bought beef stock ▪30g better than bouillon ▪30g tomato paste ▪30g worcestershire ▪28g/4 packets of powdered gelatin Stir ingredients to combine and dissolve gelatin. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 #beefstew #beef #stew CHAPTERS: 0:00 Intro 0:14 Cutting down the beef 1:26 Veggie prep 2:36 Cooking the veg and making the roux 4:13 Flavorful cooking liquid (homemade stock dupe) 5:30 Adding the beef 6:11 Prepping the potatoes and returning to oven 7:36 AG1 ad 8:36 Finishing the stew 10:35 Let’s eat this thing **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

This esquites recipe offers all the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.

A quick and soothing soup with egg whites and ground meat, flavored with cilantro and soy. A Chinese classic.

This potato and sausage soup is similar to the great tasting Toscana soup served at the Olive Garden. Add a salad and crusty rolls for a delicious meal.

Donate to No Kid Hungry here: https://p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopez Find my books, including The Food Lab and my upcoming book The Wok here: https://www.kenjilopezalt.com/ Here's a very basic recipe that is more or less what I did in the video: A glug of extra-virgin olive oil 4-6 ounces (120-160g) finely diced pancetta or salt pork 1/2 pound (225g) each of ground beef, lamb, and pork (you can use all beef instead of beef and lamb, or a mix of beef, veal, and pork) Salt and pepper 1 large onion, minced 2 large ribs of celery, minced 1 large carrot, minced 4-5 cloves of fresh garlic, smashed and minced Handful of minced fresh parsley and sage (optional, you can also use a bundle of rosemary or thyme) 1/4 cup (50g) tomato paste 1 cup dry wine (white or red is fine) 2 cups chicken stock (if using store-bought stock, sprinkle it with a couple tablespoons of gelatin and set it aside until the gelatin is hydrated before using it) 1 cup milk To finish: Fresh minced parsley and/or basil, freshly grated Parmigiano-Reggiano, and some more extra-virgin olive oil 1. Heat the oil in a wide straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add the pancetta and cook, stirring occasoinally, until it's well-browned and the fat has mostly rendered off, a few minutes. Add the meat, season lightly with salt and pepper, and cook, breaking it up with a spoon, until it's pretty well-browned as well, 7 minutes or so. 2. Add the onion, celery, carrot, and garlic and cook, stirring, until the vegetables are softened but not browned, about 5 minutes. Add the minced parsley and/or sage (or the bundle of rosemary or thyme) and the tomato paste and cook, stirring, until fragrant. There should be a large amount of browned solids on the bottom of the pan by now. 3. Add the wine and cook, scraping up the browned bits with a wooden spoon. Continue cooking until sauce is thick and the wine has fully reduced. Add the stock and milk and stir to combine. 4. Bring to a boil, then reduce heat until the sauce is at the barest simmer. Cook, stirring now and then, until the sauce is rich and thick and emulsified. Fat may break out as it cooks and form a reddish slick on top. This is OK, just keep cooking and that fat will eventually get re-emulsified into the sauce. 5. To serve, cook up some good fresh pasta (tagliatelle is traditional) or a hearty bronze-cut dry pasta such as rigatoni just until al dente (typically 10% or so less than package directions) in water that is about as salty as your tears. Transfer the cooked pasta to a large skillet and spoon some of the ragu on top of it. Add some minced parsley and/or basil, some freshly grated cheese, a drizzle of olive oil, and a big splash of the pasta cooking-water. Cook over high heat, tossing constantly, until the sauce is creamy and coast the pasta (add more pasta water as necessary if it looks dry or if the fat breaks out). Serve right away. Here is the much more intense version of Ragù Bolognese that I reference in the video. It is similar to the recipe that appears in my book, The Food Lab: https://www.seriouseats.com/the-best-slow-cooked-bolognese-sauce-recipe And here is a video showing that recipe: https://www.youtube.com/watch?v=MS_IdAevyMY And here is Niki Achitoff-Gray's fresh pasta recipe. I personally use a little less egg in my own fresh pasta, as I prefer working with a firmer dough: https://www.seriouseats.com/fresh-egg-pasta

The most flavorful butternut squash soup, made by roasting the squash until it's deeply browned and caramelized.

Think beyond seafood—creamy, tangy, and briny tartar sauce is good on so many things.

A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.

Meet the underdog of East Coast Pizza, the Trenton Tomato Pie aka Jersey Pizza. Get 20% off your first purchase of any Munk Pack product. Click here https://thld.co/munkpack_brian_0522 and enter code BRIAN at checkout. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: PIZZA STEEL: https://amzn.to/3elVdF9 9" TURNING PEEL: https://amzn.to/30VaGJz LOADING PEEL: https://shareasale.com/r.cfm?b=1763425&u=2682428&m=82053&urllink=&afftrack= STAINLESS BENCH SCRAPER: https://amzn.to/3jfZkUL 4c GLASS CONTAINERS: https://amzn.to/3vBhWXP BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 10" Chef's Knife: https://amzn.to/3gBwL4q ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 IMMERSION BLENDER: https://amzn.to/36ycPf2 KITCHEN AID MIXER: https://amzn.to/33eQot4 FRENCH ROLLING PIN: https://amzn.to/2FLOveF MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 --- RECIPE --- DOUGH ▪375g or 1.5c Warm Water (86F/30C) ▪4g or 1 1/3tsp instant yeast ▪15g or 1 1/4Tbsp olive oil ▪15g or 1 1/4Tbsp sugar ▪12g or 2tsp salt ▪600g or 4 3/4c All Purpose flour (I use 11.7% protein) Add ingredients to bowl of stand mixer with dough hook attachment. Mix on low for 1-2 min or until dough forms into a mass. Increase speed to high and finish mixing for 3-4 more minutes. When dough has become smooth and doesn’t tear/shear when you tug it, it’s done. Divide dough into 4 approx 250g pieces. Shape each into a ball as shown @1:21. Place each ball into a well oiled bowl, cover, and refrigerate for 1-2 days. 3 hours before you’d like to eat pizza, pull dough from fridge and allow to come to room temp. --- SAUCE ▪1 28oz can whole tomatoes ▪50g or 3 1/2Tbsp tomato paste ▪1g or 1tsp dried oregano ▪1g or 1tsp dried basil ▪Pinch of red chile flakes (½ tsp or so) ▪7g or 1 1/4tsp salt ▪10g or 2 1/3tsp sugar ▪Olive oil ▪3-4 cloves garlic, minced Remove 3 tomatoes from the 28oz can and roughly chop them. Add tomato paste, oregano, basil, chile flake, salt, and sugar into the 28oz can and puree with immersion blender until smooth. Heat a long squeeze of olive oil (about 2-3Tbsp) in a saute pan over med-high. Add garlic. Stir and saute for about 30 sec. Add chopped tomatoes and cook for about a minute until reduced. Add the rest of the tomato puree to the pan. Reduce heat to medium and cook for about 15 min or until the sauce is reduced by half. --- SHAPING / BUILDING / BUILDING THE PIZZA ▪Full fat aged Mozzarella ▪Parmesan, grated Preheat oven at highest setting (for me that’s 550F/290C) with pizza steel/stone. Grate mozzarella on largest holes of box grater. Place grated cheese in the freezer for about 45min. Flour work surface and one of the doughs, and flip it out on to your work surface and flour the wet/non-floured side of the dough. Flatten dough with your hand then with a rolling pin, roll out into about a 10”/25cm round. Finish shaping by hand as shown @7:50 until dough is about a 12”/30cm round. Load dough onto pizza peel that has been well dusted with semolina flour. Spread about 2c/240g of the chilled shredded cheese onto the dough followed by a generous pinch of grated parm. Add several large spoonfuls of the pizza sauce (about 120g/1/2c total per pizza). Spread slightly, making sure to leave plenty of the surface un-sauced. Load onto the pre-heated pizza steel/stone and cook for 6min. Bottom should be well crisped up. Place onto a wire rack to cool slightly before cutting. --- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS: 0:00 Intro 0:24 Mixing and fermenting the dough 2:31 Making the sauce + shredding cheese 4:40 Snacking on Munk Pack (Ad) 5:44 Secret cheese move + finishing the sauce 6:44 Shaping, building, and baking the za 10:13 Let's eat this thing #jerseypizza #trentontomatopie #pizza **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

St Louis style pizza is one of those regional specialties that people either love or love to hate. Its super thin cracker crust is a great vehicle for tons of toppings, but the provel (aka the trashy cousin of American and nacho cheese) is where this pizza loses some of its audience. Check the video to see my best recreation of this local favorite two ways: using provel (of course) and trying my custom cheese blend that pays tribute, but without all the mouth-coating. ☕ Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/BrianLagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom/ **MY GEAR** FOOD PROCESSOR: https://amzn.to/2XDe5Yp IMMERSION BLENDER: https://amzn.to/36ycPf2 BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD PLASTIC CUTTING BOARD: https://amzn.to/3c11BSO PIZZA PEEL: https://amzn.to/3je2Grn (got mine years ago, but this is what I'll buy for home oven baking when i upgrade) BOX GRATER: https://amzn.to/3drHAUd ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 MASAHIRO CHEF'S KNIFE: https://amzn.to/3cSFkFm QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx HALF SHEET PAN + RACK: https://amzn.to/34v7CSC FOR THIS RECIPE, YOU WILL NEED: FOR THE DOUGH (makes 2 pizzas / i rec using measurements in grams rather than volumetric) •225g or 1.5c ap flour •3g or 1/2 teas salt •5g or 1 teas baking powder •35g or 2.5 tbsp olive oil •120g or 1/2 c warm water Into the bowl of a food processor measure flour, salt, baking powder, and olive oil. Blend on high, then stream in water, continuing to blend for about 15-20 seconds until the dough begins to form a ball. Flip the dough out onto a flat surface, pushing and rolling the dough to build strength for at least two minutes. Form the dough into a ball and divide into 2 roughly 185g pieces. Fold each piece of dough over itself multiple times to create a closed seam on the bottom and press down (see video for reference). Transfer dough balls to a plate or baking sheet, covered, to rest at room temp for 20-30 min until you're ready to roll them out. FOR THE SAUCE: (recipe is enough for 4 pizzas - i usually freeze half for next time) •1 28oz can tomato puree •60g or 3.5 tbsp tomato paste •12g or 1tbsp sugar •10g or 1 3/4 tsp salt •1g or 1/2 tsp garlic powder •1g or 1/2 tsp onion powder •1g or 1 tsp dried oregano •1g or 1tsp dried basil •1g or 1tsp chili/red pepper flakes Add the following to a high-sided container and blend with an immersion blender (or blend in a conventional blender) until combined and smooth: tomato puree, tomato paste, sugar, salt, garlic powder, onion powder, dried herbs, and chili flakes. TOPPINGS: •PROVEL - OR- 75g (or about 1/4c) each of swiss, mild white cheddar, provolone, and full fat mozzarella (shredded on the largest holes of a box grater) •ITALIAN SAUSAGE In a bowl mix together: - 1lb fatty ground pork - 7g (or 1 1/4 tsp) salt - 5g (or 1 1/4 tsp) sugar - 5g (or 2tsp) paprika - 1g (or 1tsp) dried sage - 2g (or 1tsp) black ground pepper - 5g (or 1tsp) red wine vinegar - 2g (or 2tsp) chili flake - 2g (or 2tsp) crushed fennel seed - 1 garlic clove, minced •BACON 1lb thick cut bacon, placed on a wire rack on a sheet tray, and bake at 350 f (175 c) until it's starting to brown and render Cut into chunky pieces •SLICED ONIONS •SLICED GREEN BELL PEPPERS Grated Parm TO BUILD AND BAKE THE PIZZAS PREHEAT pizza stone in a 550 degree f (287 c) oven for at least 30 min Flip each piece of rested dough, seam side down, onto a well floured work surface, press it out with your fingertips until it's about 8" in diameter, then begin to roll it out with a well-floured rolling pin. Continue to roll and rotate until you have about a 14" in diameter dough. Gently slide dough onto a well-floured pizza peel. Next spread sauce (1/4 of the full batch or roughly 100g) to the edges then add around 1/2 cup of cheese (or whatever looks good/similar to the vid...you do you), chunks of italian sausage, peppers, onions, bacon, and top generously with grated parm. Load each pizza onto the pre-heated pizza stone and bake for 10 minutes. I recommend baking one pizza at a time for best results. #stlouisstylepizza #stlouispizza #stlpizza #provel #provelcheese #imos || MUSIC || –––––––––––––––––––––––––––––– bensound.com –––––––––––––––––––––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Mushrooms are sautéed until deeply golden brown and paired with hearty kale leaves and a nutty sherry vinegar dressing. It's an easy vegetarian meal in a bowl.

Our favorite tips and techniques for cooking with fiery and smoky dried chiles, like anchos, emguajillos/em, emchiles de árbol/em, and more.

Today we're making the most delicious and easy Tuscan white bean soup. It's loaded with roasted garlic and rosemary flavor and is simmered until creamy. I hope you enjoy this easy soup recipe! SUPPORT ON PATREON: https://www.patreon.com/sipandfeast MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** TUSCAN WHITE BEAN SOUP PRINT RECIPE: https://www.sipandfeast.com/tuscan-white-bean-soup/ INGREDIENTS WITH GRAM AMOUNTS ¼ (54 grams) cup extra virgin olive oil 4 (112 grams) ounces pancetta - diced 1 large onion - diced 4 ribs celery - diced 3 medium carrots - diced ¼ teaspoon crushed red pepper flakes 1 pound (454 grams) dried cannellini beans soaked overnight, or 3 16-ounce cans 6 cups (1440 grams) low sodium chicken stock plus more for thinning 1 head garlic roasted 3 sprigs rosemary 1 small Parmigiano Reggiano rind (optional) 1 large bay leaf salt and pepper to taste FOLLOW ME ON INSTAGRAM: https://www.instagram.com/sipandfeast/ Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

Our Caesar salad takes the best from Julia Child's and Caesar Cardini's recipes: crisp inner romaine leaves, crunchy croutons, and a little or a lot of anchovy, as you like, all tossed together in a creamy dressing.

A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.

Using an immersion blender, you end up with a cup full of creamy, perfectly emulsified, real-deal, better-than-anything-you-can-buy mayonnaise.

The sous-vide cooker is the best way to guarantee the juiciest, tenderest, most flavor-packed chicken salad. Adding aromatics directly to the cooking bag guarantees more flavorful results.

Salty, spiced potato patties inspired by the iconic Punjabi Deli in the East Village of New York City.

While this traditional Chinese dish has many variations, eggs and tomatoes remain the star to shine anytime from breakfast to dinner.

Ragù Napoletano is a meaty stew featuring big chunks of beef, pork, and sausages simmered until fall-apart tender in a deep and rich tomato sauce.

Kimbap, one of Korea's most popular snacks, can have all sorts of fillings; this very classic version is a great place to start.

Espagnole is a basic brown sauce that is one of the five mother sauces of classical cuisine and the starting point for making a demi-glace.

Spatchcocking (a.k.a. butterflying) a chicken before roasting helps it to cook quickly and evenly, with the crispiest skin around. Here's how.