Recipes & Food

Say yes to seitan.

Need a dessert pronto? Stir this up in the pan and 5 minutes later you're eating a delicious fudgy cake.

Sure, buttered popcorn is good, but you can get a bit more creative than that. Here are seven inventive popcorn flavors, both sweet and savory, to make your snacking a heck of a lot more interesting.

In my line of work, you end up with lots of leftovers, and lots of leftovers means that I make a lot of hash. I mean, a lot of it. What better way is there to recycle that little hunk of bacon, that half onion, and that just-about-to-get-wrinkled pepper than to chop them up, fry them in a skillet with cubes of potatoes, and serve them with runny eggs on a lazy sunday morning? (Hint: there is no better way.)

Mock Microwave Cooking for One all you like, but you might just be amazed by what you can, nay should, nuke in the kitchen. In fact, there are some foods that are downright best cooked in a microwave. Here are eight uses will put even the most adamant skeptics in their place.

Ever wonder what balsamic vinegar is and how it is made? Here is an in-depth guide to all things balsamic — traditional balsamic vinegar, Balsamic Vinegar of Modena, balsamic glaze, and more.

An absolute favorite lentil soup! A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and curry-plumped raisins.

There's no debate over peanut butter and jelly being one of the most beloved sandwich combinations of all time, but grilled peanut butter and jelly sandwiches take a lunchtime classic from familiar and delicious to knee-slapping, lip-smacking, "OMG"-inducing fantastic. Crunchy bread paired with a warm, gooey inside instantly elevates the basic PB&J to gourmet level status, while the addition of ingredients like almond butter, bacon, and even cheese (yes, you heard that correctly) will make all prior lunchbox creations pale in comparison. The possibilities, as with most culinary endeavors in...

Barring food allergies, pretty much everyone loves peanut butter, whether with jelly, in more involved preparations (peanut butter frozen yogurt, anyone?), or straight off the spoon. If you have a high-powered blender or food processor, it's incredibly easy to make homemade peanut butter, which not only lets you feel accomplished and cheffy, but lets you control the ingredients and specific taste and texture. Same goes for any other nut butter your heart desires: almond butter, cashew butter, hazelnut butter, pistachio butter, pecan butter...It's so easy, you barely need a recipe, but here'...

This fritter recipe takes rectangles of store-bought pizza dough and fills them with peanut butter and jelly or jam.

Smooth and silky butternut squash soup is an absolute cold-weather staple. The secret to the most intense, sweetest flavor is to roast the squash until deeply browned and caramelized in the oven, then purée it with a base of browned butter and golden sautéed onions. A dollop of sour cream–spiked, cinnamon- and nutmeg-spiced whipped cream and frizzled sage leaves top off this wintertime classic.

Most kitchens are well stocked with bottles of oil, but good luck finding a food-grade mineral oil among them. That's a mistake, because your cutting boards, butcher blocks, and knives need it.

Menu #40 September 20-22 – 2018 – 20-22 de Septiembre Plates of the week / Platos de la semana Here’s something I’ll bet most of you didn’t know. Quinua,…

It's no secret that everyone loves a good taco, and a good grilled cheese, so why not combine 'em? Twisted is replacing your tortillas with warm, grilled cheese...

Get big, beefy flavor in an easy-to-cook cut of meat: flank steak. Follow our how-to to get perfect results: juicy, tender and tasty!

This fragrant, hearty, Thai-style chicken curry tastes like it took hours to prepare, but it cooks in a pressure cooker in just 20 minutes. Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor.

Once you see how easy it is to bake your own pita bread, and, more importantly, once you taste it, you'll never want to eat store-bought again. These pitas have a nutty, slightly sweet flavor from whole wheat flour, along with a chewy texture, a charred exterior, and big pockets for stuffing.

At room temperature, these cookies may seem weirdly soft and cakey, but once frozen they transform into the crunchy but tender basis for a classic twist on the ice cream sandwich. Whether filled with creamy fior di latte gelato, your favorite store bought ice cream, or perfectly cut wheels of no-churn ice cream, it's a frozen treat that can be customized to your heart's desire.

Browned on top, creamy on bottom, and bright with lemon, these broiled potatoes topped off with melty halloumi cheese combine the best of Greek roast potatoes, gratin, and saganaki (minus the pyrotechnics).

One Pot Chili Mac and Cheese - two favorite comfort foods come together in this super easy, one-pot dish that the whole family will go crazy for! Some things just never go out of style. I’m constantly laughing as I watch my kids recreate games from when I was a kid. Like when they place a strip of tape over their lips and try to talk (didn’t we all do that?) Or when they copy each other and then complain about copying each other (was annoying then…and still is.) And play Jax! Then there’s spreading Elmer’s glue on the palm

Chili can be a surprisingly contentious subject; so many cooks insist there's a "right" way to make it, and every other way is dead wrong. Even those who stay out of the fight likely have their own personal idea of perfection. Most probably have one or two secret ingredients they deem essential to the dish. Some aren't too surprising—chocolate, liquid smoke—while others might raise eyebrows (fish sauce, bourbon).

We use the rapid cooking power of a the microwave to make lighter-than-air sponge cakes that pack in the flavor of rocky road ice cream with three forms of chocolate, marshmallows, and toasted walnuts. The best part? They bake in under a minute!

Looking for the perfect Valentine's dessert? This gooey chocolate cake for two, loaded with whipped cream, ice cream, chocolate and caramel sauce more than delivers. And it couldn't be easier to make.

This chocolate bundt cake follows the inelegantly named "dump cake" method. You dump all the ingredients into one bowl, whisk, and you're done. Be sure to whisk the dry ingredients together before adding the coffee, oil, and eggs. This prevents clumping of the xanthan gum and tapioca starch. An optional chocolate or confectionary glaze finishes it off.

This simple sheet cake comes together in no time flat, but don't let that simplicity fool you—it's the perfect dessert for any holiday gathering, thanks to a bold dose of molasses and spices (plus buttermilk for a moist but fluffy crumb).

The moment it comes out of the oven, this giant slab of chocolate cake is doused in hot fudge and buried under an avalanche of crunchy pecans. The soft, warm cake soaks up the molten fudge, a combination that creates a delightfully gooey layer sandwiched between the fluffy cake below and the fudgey frosting on top. It's big enough to feed a crowd, but it keeps so well a small family could nibble on it for a week—the sort of recipe every baker should have in their repertoire.

This quick and easy chocolate cake is the ultimate weeknight dessert—the batter is made and baked right in a cast iron skillet, no whipping, creaming, or beating involved. Even so, the cake itself is as fluffy and light as they come, with the bold flavor of both Dutch cocoa powder and dark chocolate. Finish it off with a creamy milk chocolate ganache (prepared in advance with the same skillet), or whip up a simple peanut butter or cream cheese frosting instead.

This kimchi recipe, made with napa cabbage, is a staple side dish in Korea and is delicious in kimchi stew and stir-fried rice.