Recipes & Food

The Monte Cristo is one of the world's great breakfast sandwiches, combining ham and cheese with jelly and more. Here it's reimagined in crepe form.

What is the perfect meatball? For me, it's a plump, juicy ball of highly seasoned meat that's so tender a spoon can pass right through it with almost no resistance. Here's how I make that a reality.

What makes the perfect meatball? For me, the goal is a plump, juicy ball of highly seasoned meat that's so tender a spoon can pass right through it with almost no resistance. Here's how to make 'em at home.

One of the products of Nikkei cuisine, the cooking that resulted when Japanese immigrants moved to Peru in the nineteenth century, tiradito combines elements of sashimi with ceviche, for absolutely brilliant results.

Borrowing a classic French sauce technique, this easy pasta dish balances cheesy, bacon-y richness with bright and light spring vegetables.

Take a page out of the Spanish shepherding culinary repertoire, and make a meal out of crispy breadcrumbs, chorizo, and hearty vegetable. Then top it off with crispy fried eggs.

Some people read recipes and think, “that sounds delicious! I’ll make it tonight after work and the gym and before Netflix in bed!” I read a recipe and stop after the third item I will inevitably have to wash. I loathe washing dishes.

I need to confess something and please don’t judge. I mean, if anything, Chowhound is the place where we can answer questions we are too embarrassed to ask and geek out about foods that we love or crave without shame. Anyway, here it is: I love me some Bisquick.

Bon Appétit Test Kitchen favorite, Chris Morocco, joins in on the blended burger trend with this mouth-watering smashburger recipe.

It's creamy, it's classic, and everyone should know how to make it.

This is tofu we want to make again and again and again.

The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too.

This chana masala is a quick vegetarian main dish, perfect for hectic weeknights.

Muesli and granola are both healthy breakfast option made with oats, but they're not the same! Here's a breakdown of what makes them unique—and how to make them at home.

Steps for getting perfectly fluffy and creamy scrambled eggs every time.

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce

I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that's crisp and moist at the same time. But bacon cooked sous vide overnight is the first I've ever tasted that delivers on that moist-and-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew. Here's how to make it.

This is the bowl of vegetarian ramen I've been working towards ever since I first ventured into the vegetable-based foothills of Mount Ramen two years ago. It has a rich, creamy broth that's layered with flavor and thick enough to coat the noodles as they're slurped from the bowl, plus little pools of glistening, flavorful fat, and four different toppings that deliver on texture and flavor. This is hands-down the best bowl of ramen I've ever made. And it can all be yours, with a little bit of heavy-duty climbing, that is.

These homemade Lofthouse-style cookies are so light and cake-like, it's not even fair to call them cookies. They're as puffy, soft, and sweet as a vanilla cupcake, with creamy frosting and rainbow sprinkles, too. Take care when scooping the soft batter, or else you'll wind up with cookies shaped like haphazard blobs. For best results, use a cookie scoop, scraped level against the side of the bowl.

Keeping a kitchen clean can feel like a Sisyphean task, but if you approach it methodically, you can keep your cooking space spotless and organized. The key is to know what to do, and how often to do it.

Knowing the proper doneness temperatures when cooking chicken will ensure juicy results. But what if the meat or juices are pink, and it looks bloody?

People love eating breakfast for dinner. Don't deny it, you do, too! There's something that is at once comforting and somehow wicked about eating waffles or

Okonomi means "how you want it," and an okonomiyaki is one of the world's most infinitely adaptable dishes. The shredded or chopped cabbage in the base is a given, but beyond that, you can add whatever you'd like to the batter. Once you've got a few Japanese staples in your pantry (all of which have a shelf life of forever), making it at home is cheap, quick, easy, filling, and great for using up leftovers

For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. The catch (there's always a catch) is that made with the classic technique, it's very easy to mess up. Here is a foolproof technique that uses hot butter and a hand blender for perfect results every time.

Toum is both a sauce, a condiment, and a dip, loaded with pungent raw garlic, which gives it both its kick and the necessary emulsifiers to keep it stable. It's perfect for grilled meat and kebabs or as a bold (and egg-free) alternative to mayonnaise.

You come to my pantry, you're gonna see a lot of prison materials. Former felon Josh of Lockdown 23and1 shares his ingenious recipe for "Prison Pizza"

Chicken piccata takes a beloved food—pan-fried chicken cutlets—and tops it with a simple but luxurious lemon-butter pan sauce. The result is a flavor and texture festival that blends crispness, juiciness, richness, and tartness all into one.

If you don't tend to think of rice and beans as a full meal, New Orleans red beans and rice may just be the dish that changes your mind. It's smoky, spicy, hearty, supremely comforting, and straightforward to make, too.

The olive oil industry is famously rife with fraud. We sent a reporter to California to learn what makes for good oil, bad oil, and everything in between.

One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it's among the best.