Recipes & Food

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.

Here's what you need: berry jam, cream cheese, pie crust, egg, water

These Nutella French Toast Roll-Ups are quick and easy to make and a fun, finger-friendly treat for breakfast or brunch (silverware optional). And did I mentioned Nutella is involved in this recipe? Enough said! If you love breakfast and traditional French toast, you are going to love these Nutella French Toast Roll-Ups. They are bursting with flavor and are so much fun to eat. Hi everyone, this is Kathy from Lemon Blossoms and I am glad to be back as a contributor for Princess Pinky Girl! I cannot begin to tell you how much my family loves these French Toast

At this late stage in the game is there anyone in the world beside hard-line Italians who doesn't know that you can make a perfect bowl luscious, al dente, perfectly mantecato risotto without preheating your broth or stirring constantly? That said, I've still got a ton of risotto questions left unanswered, so this week I decided to test just about every aspect of risotto I could think of to separate fact from fiction. Which type of rice is best? How much do you really need to stir? Is toasting necessary? And what about mounting with cream? 6.6 pounds of risotto later, I've got a few answers.

Make the most of sweet summer corn with this four-minute creamy pressure cooker risotto.

Sweet summer corn is the perfect addition to creamy risotto. Made in the the pressure cooker it takes only four minutes, so it's super easy to boot.

Inspired by panisses, chickpea-flour fritters from the south of France, these hummus fries use that same chickpea flour as a base, but get an extra hummus-like twist with the addition of tahini, garlic, lemon, and cumin. Once fried, the fries are crispy on the outside and super creamy on the inside. And though the fries are delicious by themselves, the easy, spicy tahini dip should not be skipped.

Keep cool with these refreshing no-cook summer rolls, filled with watermelon, jicama, and herbs.

Clarified butter is pure butterfat, minus the water and milk proteins found in normal butter, which means it's much less likely to burn and spoil. Here's the easiest method for at-home cooks.

Crispy, chewy, buttery, and comprised of innumerable flaky layers, the paratha is a flatbread that can complement almost any dish and can be eaten at any meal.

It's easy to waste a lot of delicious pineapple if you don't slice it the right way. Here's how to get the most out of the fruit, while removing skin, core, and all those annoying eyes.

The Jewish delicatessen is where the children of immigrants became Americans, where the recipes of a global diaspora, inspired by necessity and tradition, came together to form a paradoxical spread of hedonistic abundance: foot-high piles of meat, basins of pickles, heaping scoops of chopped chicken liver, and loaves upon puffy loaves of rye.

Sticky, sweet, smoky, and tangy, these chicken wings get their flavor from an easy-to-make Hawaiian marinade. They're grilled until tender and brushed with glaze, and they're as great for a barbecue as they are for game day.

Chicken is delicious, but often overcooked. We have the thermal tips for perfect grilled chicken breast, plus a tandoori-style grilled chicken marinade!

Hummingbird cake is a classic Southern dessert. Like a tropical twist on carrot cake, it's made with pineapple and banana instead, although it's smothered in the same light and tangy cream cheese frosting. It's almost always served as a stately layer cake, but a cast iron skillet dresses it down into a more casual affair, one that's easy to transport and perfect for potlucks and picnics alike.

The addition of bright and juicy watermelon makes this chilled summer soup even more refreshing. The delicate sweetness of the melon is balanced by a Calabrian chili–spiked crema, which adds richness and a touch of heat, while toasted almonds give this gazpacho its creamy texture. Use the best extra-virgin olive oil you can find to add grassy notes.

Pesto alla trapanese is Sicily's answer to Liguria's more famous basil-rich pesto sauce. They have a lot in common, as both are full of fresh basil, nuts, garlic, olive oil, and cheese. But where Ligurian pesto uses pine nuts, this one uses almonds, then adds juicy tomatoes on top of that. You can make this recipe the traditional way, with a mortar and pestle, for best results, or use a food processor for a sauce that's less work but still excellent.

When it comes to meat sauces, ragù bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello, pancetta, gelatin, and fish sauce!) and employing a unique oven-based cooking technique that develops rich browned flavors, all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees.

Ohitashi is a simple, light, and deeply flavorful Japanese side dish of blanched greens in a soy-based marinade. Make it ahead, then have it ready for the table with no additional effort.

In the West, dashi may well be the unsung hero of Japanese cooking. The simple seaweed-based stock is central to many of Japan's most popular dishes, particularly the brothy soups and dipping sauces served with noodles like soba, udon, and many types of ramen. You can even find it used as the cooking liquid for sushi rice, or incorporated into yakitori glazes. Here's what you need to know.

Succotash, a dish of corn cooked with beans, has deep Native American roots. Today the dish can contain any combination of vegetables, as long as the corn and beans remain prominent. The key is to get the best ingredients you can, and handle them correctly.

Pork chops can easily become dry and tough. Learn the thermal tips for grilling thick-cut pork chops tender and juicy every time! Thick cut pork chops recipe included.