Recipes & Food

Delicate, uber-fluffy angel food cake is one of the easiest recipes I know: Just throw some cold egg whites and sugar into a bowl, whip 'em up, and stop before they're stiff. After that, it's simply a matter of stirring cake flour into the glossy meringue and baking the whole thing off. With this approach, you and the egg white proteins stay relaxed, making collapsed cakes and angel food anxiety a thing of the past.

This recipe is about as close as you can get to wood-burning oven-style Neapolitan pizza without having to void the warranty of your oven. The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is...

Rillettes are an entertainer's godsend. They're cheap, they're delicious, and they sound fancy. Your guests will think you worked hard on it. You didn't.

Swedish meatballs, stars of 1960s-era cocktail parties and IKEA shopping trips, are, on the surface, pretty simple: a mix of pork and beef that's lightly spiced and served with a rich gravy. Getting them just right, though, requires some fine-tuned tinkering. Here's our ultimate version, as good on a plate with buttery potatoes and lingonberry jam as speared on a toothpick.

Don’t get us wrong. Grandma’s baked butternut squash—doused in butter, sprinkled with brown sugar—is great. But there are all sorts of winter squashes on offer at the market these days and no end to the fun things you can do with them. Among our favorites: kabocha, a generic term for several Japanese varieties characterized by their squat shape and sweet, rich, yellow flesh. Best of all, kabochas’ deep-green skin softens nicely as it cooks, meaning you can often skip the pesky peeling step. Here, we rest the kabocha in salt and sugar, then confit it in clarified butter to create an almost fudgelike texture. Smooth, but not too smooth, the squash should push back a little as you bite into it. We give it a hit of lemon juice for brightness and then garnish with toasted hazelnuts, chives, and a flurry of ricotta salata before serving. Feel free to sub in other squashes such as butternut (you know, if Grandma’s coming over), but in that case you’ll need to peel the skin off before you cook. Got leftover hazelnuts? You can always use them in our sexy Microwaved Radicchio Salad.

Buffalo wings are pure, unadulterated, crispy, greasy, hot & vinegary nuggets of awesome. So given that we're going to be eating so many of the suckers, isn't it our national duty—our duty to the birds, even—to make each and every one the best it can possible be? To not—pardon the terrible pun (and all the terrible puns to follow)—simply wing it? I've had my share of greasy, dry, flaccid, burnt, tough, gristly chicken wings. My only goal today is to figure out how to get the best out of each and every drumette and flat, to create a Super Bowl snack worthy of its American heritage. A bird we could really flip for.

Ditch store-bought and make a traditional eggnog with real eggs, milk, cream, bourbon, rum, brandy, and nutmeg. Chowhound's recipe outlines easy steps for both...

While not a ready in 30-minutes weeknight recipe, the pressure cooker still shaves off a significant amount of time on this red wine–braised short-rib classic.

This recipe for chocolate crinkle cookies covered with powdered sugar is well-suited for a Christmas cookie plate or just a cocoa fix.

A creamy, hummus-based vegan Caesar Dressing in just 5 minutes with simple ingredients! The perfect plant-based dressing for salads.

Flores de jamaica are hibiscus flowers, but not the big, colorful, decorative ones. This is a different variety, roselle hibiscus, or Jamaican sorrel.

A comprehensive guide to the salty science of dry-brining.

A great Caesar salad recipe gets its swagger from a great Caesar dressing recipe. Squeamish about raw egg yolks and anchovies? Sorry.

These clever recipes replace starchy potatoes, refined flour, and white rice with delicious, nutritious cauliflower. Talk about a master of disguise!

This basic crouton recipe is a perfect topping for any salad or soup in need of a little pizazz.

Best soup recipes to keep you warm and cozy when it's cold out.

HIV-positive teen grapples with a dysfunctional family and society, in this extremely bleak yet sobering drama from the Phillipines - live from the Tallinn Black Nights Film Festival

Inspiring cooks and nourishing homes through daily recipes, tips, kitchen design, and shopping guides.

I’ve always dreamed of travelling the globe, living in other places, meeting lots of new faces, feasting all over, and serving food to all my new friends. Wouldn’t that be the life? Well, I’m not going to Bali, or to China or even Mexico or Hawaii, but I am becoming an ambassador. I’m livin’ the dream, baby! Don’t I wish? But really-I’ve been asked to do some giveaways and write one post a month for Whole Foods and I’m excited. They give me a few suggestions each month and I can write whatever I want. Like they think I wouldn’t? And the good news is that you-yeah, that means YOU-my faithful readers get to have fun, too! I have the pleasure of giving away three giveaways to anyone in the US. Sorry, that this isn’t a worldwide thing, but I would include you if I could! This is like their Halloween bag, but I think the pretzels and the bunny grahams would be great in someone’s lunch box. And my manservant has been eating the little pretzel bags as snacks. Personally, I’d immediately hide the peanut butter cups somewhere where no one can find them- like in your lingerie drawer- …

If you can make a Swiss meringue, you've got what it takes to whip up this fluffy cheesecake. Its mousse-like nature demands a few bowls to prepare and combine the individual components, but it more than makes up for that inconvenience with its no-bake format, week-long shelf life, and airy texture—a trio of factors that give it real power as a make-ahead holiday dessert. It's tangy, light, and none too rich, a.k.a. the perfect conclusion to any hearty meal.

A rich and creamy nut soup of Cherokee origin, kanuchi has few ingredients but a world of deep nutty flavor.

Potatoes are so common that we take them for granted, but they have complicated thermal lives. Learn the secrets to the best baked and roasted potatoes.

This aromatic, heavily spiced potato and cashew curry pairs perfectly with hot rice or naan.

The classic grilled cheese sandwich in its ultimate form: toasted on the inside and out (to add buttery flavor and promote even melting), and cooked low and slow for deep, even browning.

You know that scene in the movie where the nerdy hero or heroine finds inner confidence and suddenly becomes much more interesting and much more attractive to the rest of the world? That hero is beef stew and its time for confidence is now. The beef stew of my dreams starts with large tender, juicy chunks of beef coated in a sauce that is rich and intense but not heavy or muddy (and that sauce had better be clean and glistening). It has vegetables that are more than just filler, but bring a complementary texture and flavor to the party. After dozens of pounds of stewed beef and scores of ex...

What we've got here is a stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box (the only extra step is measuring a few ingredients) but tastes far, far better.

The best secret ingredient for award-winning chili could be: beer, bacon, bourbon, fish sauce, chocolate, coffee, or even Marmite.

Want to keep Apple’s latest entry-level iPad protected? We’ve got you (and the tablet) covered.

To be frank, I'm not 100% certain where this dish of tender chicken and white beans bound in a creamy, fresh green-chili sauce topped with shredded cheese comes from. In fact, I wouldn't be surprised if the recipe actually originated on the back of a wrapper from a can chopped green chilies. But our version is better than that. Much, much better. Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chile con carne traditionalist will dip their finger into when they think nobody is watching.

As induction cooking becomes more and more popular, we tend to ask a lot more of our kitchen appliances. So what about smart insuction cooktops? Read on to find..