Recipes & Food

These pancakes are extra light and fluffy with a classic buttery flavor and golden brown, crisp tops and bottoms.

A creamy, delicious soup that comes together in no time thanks to Parmesan stock.

Pineapple skins and dried hibiscus flowers combine to make a vibrant and refreshing drink.

A look at the cooking equipment we love using and wish we'd bought a long time ago.

Break any creamy vegetable soup down to its building blocks, and a clear, easy-to-tweak formula emerges. Here's how to make your vegetable into a creamy soup—no recipe required.

Leftover white rice is the perfect blank canvas on which to build sustainable meals with little waste.

Pasta with brothy chickpeas is Italian comfort food at its best.

These are the Italian pasta sauces you'll come back to again and again.

Onions are the star of the show in this slow-cooked beef ragù from Naples.

Kenji's favorite fiery condiments on the market.

To build layers of meatball flavor into this Italian-American classic, we don’t just load the tomato sauce with meatballs, we also cook some of the meatball mixture into it ragù-style. The result is a spaghetti with meatballs recipe where there’s guaranteed meatball in every bite.

Piquant, peppery, mild, grassy, and fiery, from California, Italy, Spain, and Greece.

Spain's custardy, crunchy, and creamy answer to French toast.

The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, canned chickpeas, roasted tomatoes, smoked paprika, and chorizo come together to form a flavorful base for fall-off-the-bone tender chicken legs. It all cooks in under half an hour start to finish.

There are lots of tricks out there for caramelizing onions in a fraction of the time. They may sound like a good idea, but we promise, the results are terrible. Caramelizing onions until deeply browned and sweet takes time and attention. We'll explain it all here.

A rich, mildly spiced butter chicken recipe that relies on a pressure cooker and a broiler to cut the cooking time significantly.

Using a pressure cooker like the Instant Pot, you can make deeply rich and flavorful chicken stock in a fraction of the traditional cooking time.

Ready to start experimenting in the age-old art of breadmaking? Our list of the top nine tools will make sure your kitchen is as prepared as you. Read more.

These classic dill pickles get their characteristic tangy flavor through good old-fashioned lacto-fermentation. Simply make a saltwater brine, submerge the cucumbers in it with herbs and spices, then let the wonderful world of friendly microbes take over. As they eat the natural sugars in the cucumbers, they'll produce lactic acid, which will make the pickles nice and sour and perfectly preserved for longer-term storage.