Recipes & Food

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.

Tacos are great and all, but we'll put you in position to go a little deeper on your Mexican menu.

With fluffy homemade ice cream inside and a crispy chocolate shell on the outside, homemade Klondike Bars are as fun to make as they are to eat.

With swirls of fluffy no-churn ice cream in strawberry and vanilla, these creamy/crunchy ice cream bars are strawberry shortcake in frozen form.

The pressure cooker gives you a red sauce with all-day flavor on a weeknight schedule.

I decided to try my hand, literally, at making a video of one of our step-by-step recipes. Phone in one hand, stirring spoons in the other. It wasn’t the best approach, I suppose if I continu…

I’m not going to do little mini restaurant reviews of everywhere I ate, though I will mention where I ate things – I thought it might be more interesting overall to just look at the kin…

This recipe gives you step-by-step instructions for making garlic confit at home by slowly cooking it in oil until tender and sweet.

A one-skillet taco feast with charred spice-rubbed skirt steak and corn, topped with greek yogurt, mint, and sriracha.

Put down the ketchup. This burger is topped with one of the most classic accompaniments to a beautiful steak: a melting pat of maitre d'hotel butter, the compound butter seasoned with parsley, lemon, and garlic.

Classic maitre d'hotel butter melts all over these generous hamburger patties, dripping down and coating them in richness and flavor.

Many people confuse honing with sharpening, but there is a distinct difference. We've already discussed using a water stone to sharpen a dull knife. When you sharpen a knife, you're actively removing material from the blade, creating a brand new razor-sharp beveled edge.

In other words, what to make when you come home from the bar.

A BLT is not a well-dressed bacon sandwich. A BLT is a tomato sandwich, seasoned with bacon. From this basic premise, all else follows. Indeed, a better name for the BLT might well be the Tomato Club, for it is the perfect tomato, not the bacon, that is the rarest, the most ephemeral, the most singularly delicious ingredient. A BLT is not a democracy. It is not a committee meeting. It is a dictatorship, and the tomato is King, Queen, and Supreme Leader. In the BLT universe, the Prime Directive is that all other ingredients shall be at Her Majesty's service, their only role to prop her up an...

Filipino adobo is a classic dish, usually of stewed chicken or pork in a tangy, flavorful sauce made from cane vinegar, soy sauce, and aromatics. But the building blocks of the adobo sauce also make a great marinade for grilled meats, like the pork chops here.