Recipes & Food

Real cochinita pibil is not spicy, but it has a uniquely sweet, earthy aroma imparted by Seville oranges, achiote, charred garlic, and spices. That earthiness is backed with the aroma of the banana leaves it's cooked in, along with smokiness from hours of cooking. Maybe you can't make cochinita pibil without an actual pib, but you can fake it pretty darn well, and that's what we're going to do today.

This vegetarian side dish or main course features roasted cauliflower in a fragrant, creamy sauce, spiced with ginger, cinnamon, anise, and more, and studded with plump raisins and slivers of crisp almonds.

This recipe captures a classic Japanese curry, complete with juicy pieces of chicken, tender nubbins of carrot, sweet peas, and silky chunks of potato, but it's seasoned with a homemade spice blend that's way better than what comes out of a tin.

Japanese curry (or kare, as it's called in Japan) is one of the nation's most popular convenience and comfort foods. Most renditions come straight from a package, but by making it from scratch at home, you can get better, fresher, and bolder spice flavors throughout.

An easy stovetop fig jam joins nutty manchego cheese as the filling for simple, but elegant, chicken breasts. Finished in a port wine pan sauce with garlic, a touch of grainy mustard and heavy cream, the results are luxurious.

A flavorful mixture of beef and pork, formed into a steak-like patty, pan-fried, and served with a rich and meaty mushroom brown gravy.

These days, everybody and their grandmother has heard of brining, and more and more folks are doing it at home before Turkey Day. But it's not all pie and gravy. There are a few distinct and definite downsides to wet brining, and many folks are making the switch to dry brining (a.k.a. extended salting). The question is, which method works best?

We've been hearing an awful lot about Chick-Fil-A—the Atlanta-based fried chicken sandwich fast food chain—in the news recently, and it's not been about how awesome their chicken sandwiches are, which is somewhat unfortunate, because those sandwiches are awesome. I decided to figure out how to make them at home. Here's how it's done. And yes, you can even make 'em on a Sunday.

Foolproof real hollandaise in about 2 minutes.

Make restaurant-quality Eggs Benedict with this super easy Hollandaise and some great thermal tips for poaching eggs.

With gooey homemade caramel, creamy milk chocolate, and crunchy rice, these no-bake cookies are as satisfying as a candy bar, but way easier to make. Just boil up sugar water until it turns thick and golden, then add some chilled cream and simmer a few minutes more. Once it's cool, stir in chopped milk chocolate and some Rice Krispies, and you're done! The hardest part is simply waiting for the molten "batter" to set.

Believe it or not, these peculiarly American treats are a type of creamy peanut butter fudge masquerading as a chewy oatmeal cookie. Don't let the idea of fudge throw you off: As long as you're armed with a digital thermometer, this recipe couldn't be simpler, or more rewarding.

Crunchy cornflakes add a crisp, crackly texture to the already awesome combo of chocolate and peanut butter. And what makes these bars even better? You don't have to turn on your oven to make them.

Instead of Rice Krispies treats, many Latin Americans grow up eating these (no-bake!) clusters of cereal, sugar, and sweetened condensed milk. At a glance, the recipe appears too sweet, but the burnt sugar adds nuance and complexity to these irresistible morsels.

These addictively crispy, chewy balls are full of my favorite combinations: dark chocolate-cranberry, honey-salt, and nut butters with a crunchy texture.

Super chewy, nutty, and with no added fat, these tasty and healthy cookies are also gluten-free.

Creamy, chocolaty, and best of all...no bake!

Try something new for your tailgating: make a smoked meatloaf and score big! Low, slow cooking using the ThermaQ will ensure a perfect end result.

Here is my popular, absolutely lip-smacking homemade salted caramel recipe!

With a handful of simple ingredients you can turn plain popcorn into a crisp and crunchy chocolate candy. It only takes a few simple ingredients, most of which are probably in your pantry right now.

With these nine pots and pans in my arsenal, I never find myself saying, "Man, I wish I just had [insert pan X here]." Nearly every recipe on this site can be cooked in a kitchen equipped with these bad boys, so if you or a loved one has been extra nice this year, listen up!

A steak, basted in chili and cinnamon butter, while being grilled and then drizzled with an amazingly fresh chimichurri sauce.

A guide to delightfully complex yet approachable Spanish Manchego and related sheep's-milk cheeses.

After rounds and rounds of testing, we've finally landed on the perfect classic potato gratin, one that's creamy, silky, and loaded with flavor. To make it, thinly sliced Russet potatoes are layered with earthy Gruyère and nutty-sweet Parmesan before being slowly baked in a bubbling bath of milk and cream. Going low-and-slow in the oven gently reduces the milk and cream, which breaks and coagulates into creamy curds within the layers of potato. A final blast under the broiler browns the top and yields a crispy golden crust.

Simmering potatoes in heavily salted water until the water runs completely dry gives them extremely fragile, wrinkled skins that crisp up when subsequently roasted in a hot oven. The result: extra-crispy new potatoes with buttery, herb-flecked crusts.

Simmering potatoes in heavily salted water until the water runs completely dry imparts them with a crystallized salt crust. This is the potato recipe for the salt-lover.\n

Simmering potatoes in heavily salted water until the water runs completely dry gives them extremely fragile, wrinkled skins that crisp up when subsequently roasted in a hot oven. The result: extra-crispy new potatoes with a buttery, herb-flecked crust.

Because they incorporate cream instead of the more common butter, these homemade crackers brown more flavorfully as they bake, creating a deep, nutty, grilled cheese sort of vibe. Eat 'em out of hand, or serve with hearty soups, stews, and chilis.