Recipes & Food

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.

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

They may be golden brown, crisp on the edges, and light and fluffy in the center, but when you get right down to it, classic American pancakes are not all that different from any leavened bread.

Tamagoyaki is a popular item on sushi menus, but it can be eaten hot or cold at any time of day, as part of a light breakfast, snack, lunch, or dinner.

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy.

There are dumb unitaskers—tools designed to do only one job—and then there are the truly useful ones. The ones that perform a function that no multitasker can, or that save you time on mundane activities on a daily basis. These are our favorites.

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.

The key to great corn flavor in this simple chowder is making a quick corn stock from the cobs of the fresh corn and using it as the base for the soup.

Using only a few key ingredients, this refreshing Korean cucumber soup delivers tons of savory flavor. With the addition of ice to keep it frosty, and a topping of roasted sesame seeds for a final nutty note, this soup will fool your taste buds into thinking a lot more went into making it than actually did.

This take on mazemen, or "mixed noodles," a soup-less variation on ramen, incorporates powerfully savory XO sauce to make a flavorful ramen that takes all of five minutes to prepare.

We can all agree on a few things here: Great carne asada should taste, first, of the beef. It should be buttery, rich, and juicy, with a charred, smoky flavor. It should be tender enough to fill a taco or burrito, but substantial enough to be served as a steak. And the marinade should have a good balance of flavors, with no single ingredient overwhelming any other. This recipe produces the carne asada of my childhood dreams.

These Pop-Tarts boast everything you remember about the originals and even newcomers like me can appreciate their warm, spicy-sweet flavor. Frosting lovers will enjoy their irresistibly lickable icing while purists can opt to go au naturel. The real question is: will you butter yours?

Chayote, a pear-shaped gourd, is this year's "it" vegetable.

It's hard to make your chocolate chip cookies stand out when every baker grabs the same bag of chips. A mix-and-match approach, incorporating several brands of chocolate chips into a custom blend, will make your cookies truly unique. Here are 10 good chip options, all easily found online if not in your supermarket, to get you started.