Recipes & Food

This recipe works whether you want to pre-soak the oats for quicker-cooking overnight oats or just want to cook them up from scratch. It's still a simple bowl of oatmeal, but it tastes like a lot more.

If you think snickerdoodles are simply cinnamon sugar cookies, think again. Properly made, they have crispier edges and chewier middles, with a rich and tender crumb beneath their shimmery crusts. Once upon a time, those qualities came from cutting butter with hydrogenated shortening, but virgin coconut oil does a better job: Its subtle aroma heightens both the cinnamon and the vanilla, while helping the snickerdoodles stay rich, moist, and chewy.

This is not everyday pizza. It's not every-week pizza. It might not even be every-month, if you want to live to a reasonable age. But damn, is it good pizza. So good that it's worth a trip to Detroit just to taste it. So good that it's worth devoting months of time, weeks of research, and dozens and dozens of experiments to developing a recipe to duplicate it at home. So that's exactly what I did. Here's what I found.

Japanese Milk Buns are known for their distinct milky taste and their soft, melt in your mouth texture. Delicious on their own or with butter or jam.

Spanish Bread are soft bread rolls that are filled with a sweet, buttery paste, dusted with bread crumbs and baked to golden perfection.

Debate rages over the correct way to make a classic Roman amatriciana sauce of cured pork and tomatoes. We tested all the variables to come up with this ideal version, which packs a delicate heat, gentle black-pepper spice, sharp Pecorino Romano cheese, and the intriguing interplay of sweet-tart tomato sauce and rich, fatty cured pork.

Just as with scrambled eggs, the method by which the eggs are heated and stirred is the primary factor that determines what kind of omelette you end up with. This is my basic technique for diner-style omelettes with large, tender, browned curds and plenty of space for fillings.

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.

As with scrambled eggs, there are two major types of omelette: the hearty, big-as-your-face, fluffy diner-style omelette, and its refined French cousin, the tender, pale-yellow variety, gently rolled like the world's most delicious cigar. And, as with scrambled eggs, the method by which the eggs are heated and stirred is the primary factor that determines what you end up with. Today I'm showing you my technique for diner-style omelettes.

Much simpler than a classic soufflé, this omelette soufflé is cooked in a skillet on the stovetop, and it requires little more than eggs, cheese, and an extra couple minutes to beat the whites.

This decadent vegetarian side dish proves steaks and chops aren't the only things worth cooking in brown butter.

There's a lot of advice on which coffee grinder is best, but it often fails to take into account the drinker in question. We've done our homework to give you the best recommendation for your needs.

Learn about blue cheese in the Kitchen Dictionary - Genius Kitchen: Talk with your mouth full

This silky-smooth spread is as thick as creamy peanut butter, but packed with the caramelized flavor and aromatic spices of Belgian speculoos.

This dish is basically an omelette mashed up with one of those layered crepe cakes, with scallions and soy sauce interleaved between each layer. And while that might not sound particularly exciting, it is, when eaten with a bowl of plain steamed rice, an example of culinary alchemy on the same order as a sandwich made from good bread, prosciutto, and butter.

Tacos may not seem like the kind of food that you should assemble an hour before eating, which is why I've never thought of them as a particularly good potluck dish. But that's because, until recently, I'd never encountered tacos de canasta, a special variety of taco sold by bicycle vendors in Mexico that are made in advance and get better as they sit. This is the potluck taco you've been waiting for.

Make the best party sandwiches ever with these puffy, crusty pockets of Roman-style pizza bianca.

A basic, FOOLPROOF homemade bread recipe here! Anyone can make this! I PROMISE!!!! And the bread comes out just perfect! Bread-making has been my jam lately. I mean. Sometimes it takes hours and...

This recipe combines everything we love in banana bread—its mellow flavor, gentle spice, and nutty crunch—into a tender yet crisp granola that's loaded with dried fruits, whole grains, crunchy seeds, and macadamia nuts. It's perfect over a bowl of yogurt for breakfast, but it's a bang-up topping for ice cream and banana pudding as well.

With a little patience and the help of a food processor, it's possible for 100% whole wheat bread to bake up as fluffy, light, and chewy as a classic white loaf, but with all the nuttiness, flavor, and virtue of whole grains. The key is patience and power, with an autolyse to hydrate the flour before kneading in a food processor. This powerful tool makes short work of the dough, allowing for rapid and intensive gluten development in 75 seconds flat.

Learn how the pros trim their thighs for competition, and learn the temperature tips that you need to know to make it best.

Chocolate-Caramel Monkey Bread has a gooey chocolate caramel candy melted in every bite. It's loaded with both chocolate and caramel plus a few pecans for some crunch. You won't find a sweeter, more dessert-like Monkey Bread than this one. It's a tradition for us to have Monkey Bread every Christmas morning. We nibble at it while we open presents and it is filling enough to tide us over to our Christmas dinner. Along with some candy from the Christmas stockings. :) My go-to basic Monkey Bread recipe is THIS ONE and I love this Bacon Maple Monkey Bread.

A sweet yeasted bread recipe that's buttery and rich, with a cinnamon, nutmeg, and sugar glaze.

Be honest. How often do you actually use your Bundt pan? It certainly turns out beautiful cakes, but you can't eat dessert all the time. Luckily, just like your Instant Pot and stand mixer, Bundt pans are good for more than one thing—so break yours out, dust it off, and put it to work more often.

We all love to start our day with a steaming, aromatic cup of Joe, right? And every dedicated home barista has his or her preferred method of brewing. You may favor the traditional French press, the more modern Aeropress method. Perhaps you’ve bought an all bells and whistles espresso machine. Heck, you might even be […]

There are plenty of guides out there that will try to tell you what makes a great pizza and point you in the direction of where to find it. But frankly, the best pizza is the pizza you grew up with.

Fire chicken is the ultimate game-day snack that will make you forget all about Buffalo wings.

If you were to watch a practiced hand make cacio e pepe, you might think the instructions were as simple as this: Cook spaghetti and drain. Toss with olive oil, butter, black pepper, and grated Pecorino Romano cheese. Serve. But we all know that the simplest recipes can often be the most confounding, and so it is with cacio e pepe. Here's how to make it perfectly every time.

Philly cheesesteaks served as the inspiration for this twist on a platter of nachos, with thinly sliced steak, melted provolone, homemade cheese sauce, and hot peppers standing in for the classic condiments and toppings.

Sweet and salty teriyaki sauce—bringing me back to the days when teriyaki chicken was my savior at Japanese restaurants.