Recipes & Food

Fried chicken feet that are tender on the inside, with a shatteringly crisp coating.

Paella is traditionally cooked in massive pans over live fires. When you try to make it indoors on the stovetop, some adjustments are necessary. In particular, you need to limit the pan size relative to the burner to avoid extreme hot spots and uneven cooking. This recipe accounts for that.

Traditional paella is cooked in a huge pan over a massive fire. The even heat provided by that fire helps to offset the steel pan's inherently poor conduction. When cooking paella on the stovetop, however, your heat source is limited to your burner size. The first step: Give up on paella for a crowd and make small batches for fewer people instead.

One of Spain's most iconic dishes, a large paella for a crowd can be difficult to make at home. The solution is to cook it on the grill instead. Here's how to do it right.

The best healthy breakfast recipes you can make ahead the night before; just grab and go in the morning.

Who wants to juggle three pans on the stove for a hearty fall or winter evening meal? This crispy chicken and sausage dish bakes in a single skillet on a bed of Brussels sprouts until everything is deeply browned and delicious. A rub for the chicken, made from mustard, honey, and rosemary, adds even more layers of flavor.

This recipe starts off with crumbled Italian sausage cooked down in a bit of butter. I sauté a few types of mushrooms in the rendered fat, then flavor them with shallots, garlic, and a little bit of soy sauce and lemon juice. They get finished in a simple creamy sauce flavored with Parmesan cheese. Add some pasta, top it all of with crisp bread crumbs, bake it directly in the cast iron pan you cooked it in, and you've got yourself a one-skillet meal fit for normal everyday folks who perhaps might occasionally feel like kings.

People have a lot of anxiety about being able to cook octopus until it's sufficiently tender, but this anxiety is misplaced. There's no need for tricks, you just have to cook it long enough. How long depends on the method you're using. Here we explore a variety of methods, including sous vide, pressure cooker, and stovetop.

Sous vide octopus is easy and yields some of the best results our of all the methods we've tried. This recipe uses our preferred combination of temperature and time.

No ingredient has inspired as many wacky tricks to guarantee it will cook well as octopus. We're telling you now: Put away your corks and vinegar and rocks for pummeling it, because the pressure cooker is your best bet for making octopus tender rapidly.

Buffalo Chicken meets a perennial favorite, grilled cheese, to make one epic sandwich

Does the world need a guide to making grilled cheese sandwiches? Probably not. They are one of the most basic things you can make, after all.

This perfect grilled cheese is bursting with rich umami flavor.

Learn how to make classic smashed cheeseburgers with a deep brown, beefy crust.

Chicken wings are the quintessential game-day finger food. Check in here to see What temperatures to fry and grill Chicken Wings to.

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)...

This recipe riffs on rich and creamy grilled Mexican street corn with the addition of savory, meaty XO sauce.

These creamy, super flavorful deviled eggs are inspired by the ones served at The Spotted Pig in New York. They are punchy, thanks to a generous amount of salt and vinegar, and light, because of a nice, loose, homemade mayo. They're everything a bar snack should be.

Gan bian si ji—Sichuan-style dry-fried green beans with chilies and pickles—are one of the best and most mistranslated vegetable dishes in the world. Today that dish and I are on a road trip back to authenticity, and we're going to be driving that minibus over some uncharted territory.

A vinegary spin on a chilled summer classic. By Nigel Slater

It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew.

White pizza sauce, made with milk, Parmesan cheese, and garlic, is a great alternative to a red sauce on pizza or pasta or even chicken.

A creamy, cheesy white pizza sauce that will make you want pizza every night! This Alfredo sauce is the perfect white sauce to top your pizza with. It's made with simple ingredients, but it's packed with rich flavor.

I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe, so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! It certainly had me thinking that. Even more interesting to me than that it works is how it works, because by understanding the how, we can then modify the recipe to fit many dif...

This is the recipe for the dough I made at the Brooklyn Kitchen's at-home pizzamaking class with Anthony Falco and Angelo Womack.

White Pizza. Photograph by The Pizza Review Everyone has a food that they love so much or crave so often that they will eat it even after just having finished Thanksgiving dinner. For me, that food is white pizza. If...

These days, chicken-fried steak and chicken-fried chicken have spread far beyond the boundaries of Texas. You'll often see the latter on menus as either "chicken-fried chicken" or "country-fried chicken"; whatever you want to call it, this is stick-to-your-ribs country cooking at its finest and most comforting. Here's how I do it.

Love it or hate it, deep-dish pizza is a Chicago fixture. Here's where to find the best.

Smoked sausages are a staple at BBQ joints across the country, and for good reason. Here, learn how to make and smoke your own andouille sausage.

This custardy European pancake, loaded with caramelized apples, is a stove-to-oven wonder that will rock your dessert...or brunch.