Recipes & Food

Perfectly fried cod with an ultra-crisp coating in a sandwich with a creamy slaw and a tangy tartar sauce.

There's no hard and fast rule for how many times you can reuse fry oil, but here are some ways to prolong the lifespan of your oil and identify when it needs to be replaced.

Japanese-style fried chicken flavored with garlic, ginger, and soy sauce is the perfect snack for eating with sake or beer.

Only dummies throw cooking grease out the window or pour it down the drain. Here's how to get rid of cooking oils and fats the right way.

Most bakers know that boiling water is the easiest way to clean up candy-coated pots and pans, but ingredients like milk, cream, and coffee work just as well, infusing them with an extra layer of flavor that can take desserts such as ice cream, panna cotta, or chocolate cream pie to the next level.

XO sauce is a flavor bomb condiment that you should have at your disposal at all times.

Pasta e patate, pasta with potatoes,is a traditional dish, belonging to the inventive food tradition of South Italy.

Classic French bread pizza upgraded with a heavy dose of garlicky butter, two cheeses, and fresh herbs.

Not just for lonely hearts, these black bean noodles laced with pork and seafood are the kind of carb-laden, umami-heavy comfort food you'll crave all year long.

This chocolate cake bakes up light and moist, thanks to a generous dose of olive oil. It's every bit as rich and satisfying as a traditional devil's food, but quick and easy enough for a weeknight or last-minute dessert

Neat freaks, watch out: This recipe's a little messy. That's because homemade Milk Duds are best dipped by hand, which lets you coat all the pieces in a thin chocolate shell without spending an eternity fishing each one out with a fork. But really, there are worse fates than being covered in your favorite dark chocolate. Such as living without a batch of chewy, chocolaty, bittersweet caramels.

Boiled Peanuts are a traditional Southern snack and so easy to make right at home.

Every state has a go-to bar snack, something you see pretty much everywhere you pop in for a round.

Thai-style fried shallots are a sweet and savory condiment for a variety of dishes.

For me, as a kid growing up in New York, fried chicken came from one place, and one place only: those grease-stained cardboard buckets peddled by the Colonel himself. But times have changed, and as is often the case, revisiting those fond childhood memories results only in disappointment and disillusionment. That said, stylistically, it can't be faulted. So I figured that I could somehow manage to take what the Colonel started and bring it to its ultimate conclusion—that is, deep chicken flavor; a flab-free skin; juicy, tender meat; and crisp, spicy coating—I might just be able to recapture...

We’ve surveyed great chefs from across the country about the one thing not enough people keep in their kitchens. Here's what they said.

While you're never going to be able to slow-cook a whole slab of St. Louis style ribs on your stovetop, a wok is an excellent way to add a bit of light smoke flavor to smaller foods. It requires no special equipment other than a wok and a rack. Since the whole thing happens in a tightly sealed foil tent, very little smoke actually enters the room (less than say, searing a few steaks off).

A good wok is one of the most versatile pans in the kitchen. Here are some things to consider when you buy one.

This rice porridge, made with aromatic jasmine rice and hearty red lentils, is bright from plenty of turmeric and ginger, with a pungent hit of mustard oil and a garnish of spicy green-chili chutney.

This hearty multigrain loaf starts with a 100% whole wheat dough that's loaded with rolled oats, chia, flax, and wheat germ. It bakes up light and chewy, not crumbly, with a nibby crunch—perfect for your morning toast or favorite sandwich. The success of this recipe depends entirely on the powerful motor of a good food processor, not a mini-chopper, to achieve intensive gluten development in the whole wheat dough. For those new to the technique, we recommend starting with our basic 100% whole wheat bread before jumping in with this multigrain variation.

Whether you're craving a Japanese-style rice bowl or a Bengali porridge, these recipes will get you through the week.

This hearty multigrain loaf starts with a 100% whole wheat dough, loaded with rolled oats, chia, flax, and wheat germ. It bakes up light and chewy, not crumbly, with a nibby crunch—perfect for your morning toast or favorite sandwich.

Tender slices of deeply seared beef, blistery onions, juicy tomatoes, and crispy French-fried tomatoes unite in this classic Chinese-Peruvian stir-fry. For the full experience, don't forget to double up on starches by also serving it with rice.

A food processor makes this homemade pancake mix a snap, and thanks to refined coconut oil it can sit on the shelf for months on end. When you're ready for breakfast, all you need to make light and fluffy pancakes is a splash of milk and an egg—no whipping required!

Learn to make delicious, rich chicken tikka masala, including how to use your kamado-style cooker as a tandoor oven!

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.