Recipes & Food

Injecting is a great way to get flavor down into the meat. It is faster, cheaper, and more efficient than brining. Here's how to do it.

Smoking a pork shoulder almost always ends up with pulled pork, but it doesn't have to! Cook it slightly less and slice it thin for amazing Kansas City style BBQ pork sandwiches. Critical temperatures included in this recipe!

It's like taking a trust fall, but it pays off every time.

Milk, lemon juice, and about a half-hour of your time — that's all you need to make a batch of fresh, creamy homemade ricotta.

The dough comes together in just a few minutes and doesn't need time to rise!

These traditional Bolivian meat pies are part empanada and part soup dumpling, featuring a buttery pastry crust filled with a saucy chicken stew. The stew is seasoned with fruity aji panca chili powder and studded with raisins, which plump in the rich broth. The crust has a touch of sweetness, offering a delicate contrast to the savory filling.

This no-cook syrup has a light and fragrant mango flavor. Strips of fresh mango peel add a hint of piney aroma, while sour lemon or lime rind cuts through the mango's natural sweetness.

A chili oil–style condiment packed with chilies, Sichuan peppercorns, spices, roasted soy nuts, fried onion, and fried garlic, this homemade chili crisp truly has everything you could ever need to complete just about any dish.

This version is inspired by the original Laoganma's Spicy Chili Crisp, but taken up a notch. It's loaded with extra-large pieces of fried shallot and garlic chips, bonus aromatics for some subtle background noise, and peanuts for a nutty crunch. This recipe can easily be adapted to suit your taste.

We tested 19 wine bottle openers, in a range of styles and price points, to find out which models are the easiest to use.

To master Biscoff cookies at home, you have to bake like a Belgian. That means ditching molasses-rich brown sugar for cassonade, a Belgian style of brown sugar that's made with caramel. Need I go on?

Follow this pita guide for awesomely puffy, chewy, and flavorful home-baked pitas every time.

So you have some harissa. Now what? The North African chili paste is excellent in a whole range of applications, from moist braises to tangy salad dressings to spicy cocktails. Here are some recipes and techniques to get you inspired.

[Photograph: Max Falkowitz] There are as many recipes for plov, the Uzbek version of rice pilaf, as there are cooks who make it. Choices of meats, vegetables, and spices are up for debate, but all plovs start with more liquid...

At a price of $2,000 to $10,000 a pound, saffron is far and away the most expensive food on earth, way more than truffles, caviar, and real balsamic vinegar. Its longstanding coveted status has borne a tradition of adulteration, embargo, and conspicuous consumption that can only be characterized as grotesque. So what's the deal with this stuff? Is it worth all the fuss? And what, at the end of the day, can you really do with it?

Avgolemono ("egg-lemon") is a Greek mixture of eggs and lemon, used to thicken soups and sauces while adding a punch of bright citrus flavor. In the United States, the word is practically synonymous with this tangy and creamy chicken soup in which the avgolemono is used. This recipe is easy as can be—the biggest change we made is adding the eggs and lemon juice separately, since there's no technical benefit to adding them together and you have more control over your final flavor and texture if you keep them separate.

Harissa is a versatile condiment that can be used to add a punch of spice to anything. This version is made with dried chilies and can be used as a spice rub or hydrated with water for a paste that's ready to stir into dressings, sauces, and more. This is a stripped-down, entry-level harissa, that can be jazzed up with other spices or aromatics such as garlic, citrus zest, or even saffron.

You think chicken breasts are delicate? Salmon has it beat by a mile. With practice, you can get to the point of nailing a perfect medium-rare center on a piece of poached or pan-seared salmon. But practicing on salmon can get pricey, and sous vide will guarantee perfectly moist, tender results each time. Sous vide also allows you to achieve textures you never knew were possible, from buttery-soft to meltingly tender and flaky-yet-moist.

Shrimp cooked through traditional methods can be fantastic but nailing the perfect temperature can be a bit hit or miss. With a sous vide cooker, you don't have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so. Sous vide also allows you to achieve textures that you can't really get through more traditional methods and affords you the opportunity to infuse the shrimp with flavor while they cook, like this version flavored Spanish-style with extra-virgin olive oil, garlic, smoked paprika, and sherry.

Shrimp cooked through traditional methods can be fantastic but nailing the perfect temperature can be a bit hit or miss. With a sous vide cooker, you don't have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so. Sous vide also allows you to achieve textures that you can't really achieve through more traditional methods and affords you the opportunity to infuse the shrimp with flavor while they cook.

I’m so glad it is football season and you know that means - off the hook football munchies for me! I made a batch of Andouille sausage. I love sausage like A...

Combining eggs with liquid to make a custard or sauce? You'll need to learn all about tempering: why it's important, when you need to do it, and how.

Stock-making is often an involved process, requiring, at the very least, a special shopping trip and some simmering time. But when you can't put in that kind of effort, this basic vegetable stock will work wonders. It's quick and easy, and far better than store-bought vegetable stock or a flavorless alternative like water.

Mellow sweet potato purée makes these colorful biscuits tender, moist, and light—perfect to serve alongside hearty soups and stews, or with a simple spoonful of blueberry jam.

Flavored salts add oomph to food or the rim of your Bloody Mary glass, and they're easy to make. They are also lovely hostess or holiday gifts. Here are four versions that put Lawry's to shame.

A citrus-infused salt recipe that is excellent sprinkled on fish, as a garnish for fruity desserts, or for rimming a margarita.

Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip.

This macaroni and cheese—this pot of creamy, gooey, cheesy, glorious macaroni and cheese—was made with three ingredients in about 10 minutes. Seriously. That's one fewer ingredient than you need to add to the pot to make a box of Kraft macaroni and cheese. Not only that, but all three ingredients are staples, with shelf lives of weeks or months, which means that a simple lunch is always on hand.\r\n\r\nReady to see it?

Dry yeast comes in many forms, but the language used to describe it is often confusing. For the best results in a yeast-raised dough, it pays to understand what a recipe means when it calls for a specific type of yeast, and what the implications may be for using a different kind.