Recipes & Food

This pie relies on the killer combo of citrus and dairy (think Creamsicle) for a mellow, sweet, and sour dessert.

Pickled mustard seeds are the secret to packing extra punch into these deviled eggs.

We've already settled on the best deviled egg recipe around; today, we're going with variations on that theme. All of these flavored deviled eggs have the same bright, fresh, acidic bite of the original, but we've amped them up with other ingredients, ranging from subtle to in-your-face.\r\n\r\nReady? Let's go.

Cooking down whole yellow mustard seeds in seasoned vinegar simultaneously plumps them up and tames their intense burn, for a condiment or garnish that's mildly hot, sweet, and briny.

How Wursthall's out-of-this-world version of classic deviled eggs was born (and how you can make it at home).

What's better than breakfast? Brunch! But what is even better? EASY recipes! We've got you covered with 14 easy brunch recipes to fill your belly and soul.

Bananas turn brown for a variety of reasons. When you cut open a banana, the oxygen affects enzymes in the banana, turning the inside brown. When a banana turns brown on the outside, it is because the banana's yellow pigment is broken down...

A healthy Midnight Snack that tastes out of this world! 70% dark chocolate, roasted hazelnuts and a superfood: popped amaranth. Try it once and never have anything else ever again in your life at midnight!

Learn how to make tuna patties! Tips and tricks on how to not have them fall apart. Also, how to make delicious and super healthy tuna patties.

Unlike no-churn recipes based on sweetened condensed milk, this chocolate ice cream starts with whole eggs cooked briefly over a water bath, giving the finished ice cream a rich, custard-like quality and a light and airy consistency. Its chocolate flavor comes from cocoa powder alone, so reach for the good stuff.

Inspired by the childhood classic of broccoli with cheese, this savory free-form pie is loaded with sautéed broccoli and onions tossed in a rich and creamy cheese sauce.

From Japan’s katsu sando to Mexico’s pambazo, these are 80 of the most iconic sandwiches from around the globe.

Join Rick Martinez in the Bon Appétit Test Kitchen as he makes Chili Colorado. What is Chili Colorado, you ask? It’s a traditional Mexican dish of beef or po...

Recipe with video instructions: This french toast is 🔥 Ingredients: 1 cup cream cheese, 3 eggs, 2 tablespoons yogurt, 1/2 cup granulated sugar, plus more as needed, 1 tablespoon lemon juice, 2 tablespoons cornstarch, 2 teaspoons rum, 3/4 cup heavy cream

Hazelnut brittle adds crisp and crunchy crystals to this thick and satisfying twist on homemade Nutella.

These classic Milwaukee-style refrigerator pickles are flavored with layers upon layers of spice along with dill, garlic, and onion. Feel free to adjust the spice blend and aromatics to suite your own tastes. Don't like onion or garlic? Don't add them.

Cucumbers might make you think of salads and pickles, but they're excellent as the main ingredient in stir fries as well. Exposed to the wok's intense heat, they become silky smooth with a juicy, meaty bite. In this easy recipe, they're paired with spicy ground pork.

Too many cukes in the kitchen? These cucumber recipes are just for you.

As one of the most popular dishes in the world, both in and out of India and Pakistan, channa masala (or chana masala, chole masala, or chholay)—chickpeas cooked in a spicy and tangy tomato-based sauce—is the kind of dish that stirs passions in the recipe-writing community. My version might not taste like your grandmother's, but I promise that it tastes damn good.

Hummus masabacha is a popular variant of the Middle Eastern chickpea spread in which most or all of the chickpeas are left whole and tossed with the tahini sauce, instead of being puréed into it. There are endless variations on it, but at its heart, it's as easy as can be, and lots more interesting than your average hummus spread.

A simple salad of chickpeas dressed in a light vinaigrette flavored with cumin, shallots, and olive oil. Crunchy celery and parsley finish it off. This is the kind of salad that gets better as it sits—Make it one night and pack it for lunch at the office or on a picnic the next day.

The first time I tried farinata, the baked chickpea pancake from Italy, it was dry as particleboard. The second and third times were just as bad. Only after I'd dismissed it as an inexplicably terrible product of the Italian kitchen did I finally taste the real thing, and then I understood why people loved it so much. Savory, custardy, and simple in the best possible way, it's also dead easy to make at home. Here's how.

For a fresh take at your next pig-out, keep the pork prep simple, and elevate your fixings game with traditional Thai ingredients and garnishes.

With just a handful of ingredients—mostly ripe cherry tomatoes, basil, garlic, olive oil, and Parmesan—you can make a delicious fresh tomato sauce for pasta in 10 minutes flat.

Bhuna is the term used for a thick and paste-like South Asian curry. In this fish bhuna, dorade steaks are seasoned with bright turmeric and fruity Kashmiri red chili powder before they're fried, then tossed in a spicy and tangy onion and tomato curry. It's great served alongside rice and a simple cucumber salad for a change of pace from your usual fish dinner.

Omurice, or fried rice topped with an omelette, is as easy to make at home as it is addictive. In this recipe, we fry the rice with onion, carrot, and diced chicken, then toss it with an unlikely ingredient—ketchup—to form a flavorful glaze.

These fruity, oaty bars are inspired by Icelandic Hjónabandssæla (often translated as "happy marriage cake"), but perhaps closer to an American bar cookie in execution. They're hearty and rich, thanks to plenty of rolled oats and butter in the crust and crumb topping, with a flavorful layer of jam or fresh fruit in between. What kind? That's all up to you!

If you've wanted to smoke your own meats but have thought it was too complicated, look no further! We've broken down the basics of BBQ to help you get started.

Buenos Aires – As suspected, given that Henry is from Peru, he knew immediately what the two different potatoes I picked up yesterday were. One turned out to not even be a potato! The first i…