Recipes

These meatballs harbor a secret: They’re half vegetable, half chicken More than just a surprise, the grated zucchini provides moisture that ground chicken can lack Roast more zucchini next to the meatballs on the sheet pan, then top everything with feta tossed with lemon juice

A punchy mix of tangy Dijon, sweet maple, sharp garlic and fresh dill is slathered onto salmon fillets here, bringing major flavor to this quick, weeknight dish Tender greens get tucked around the fillets on a sheet pan splashed with wine, where they wilt and crisp while the salmon bakes By the time you finish a glass of wine yourself, you’ll have dinner on the table.

Sweet and nutty, squash never fails to bring quiet luxury to the plate Here, a generous dusting of cumin and coriander accentuates its earthiness and tempers its sweetness (The cumin and coriander could easily be replaced with a spice blend like ras el hanout, baharat, garam masala or five-spice powder)

In this modern take on green bean casserole, beans simmer in creamy gravy until completely tender and supple Inspired by classic Southern gravy, this one gets unexpected savory depth from earthy miso A final swirl of tangy sour cream and acidic lemon juice lightens the rich sauce

Mac & cheese & milk; Maple harissa chicken with butternut squash; Lemon butter salmon with dill; Thanksgiving side dishes; Meatballs with any meat;

Overnight oats are, of course, a healthy breakfast and they’re easy to make, but they also feel like a special treat, sweet with dried fruit. Unlike oatmeal, uncooked but softened oats retain a fresh flavor and taste delicious cold. Top it with nuts just before eating for an irresistible crunch against the creamy oats.

Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked This vegetarian version is less exacting yet just as impressive Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture

We have loads of delicious vegan Thanksgiving recipes including side dishes, desserts and appetizers. Try these meat-free, dairy-free recipes for the holiday table.

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Pemmican is an easy-to-make survival food that can last for nearly 5 years and provides an incredible amount of energy. In this video, we'll show you the ex...

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In the southwest of China, vendors once balanced baskets of noodles and sauce on their shoulder poles and cried out “dan dan mian!” to hawk their wares Dan dan refers to those bamboo shoulder poles and mian means noodles, but there’s no one way to prepare them Nowadays in the Western diaspora, the dish is associated with a few essentials, namely chile oil and sesame paste, but another is worth adding: preserved vegetables

Home cooks let their creativity shine in the 1930s, when certain foods were hard to come by and money was tight.

Salmon is a healthy staple that's easy to cook, and it's even easier with this 10-minute method, which leaves almost no mess behind.

Air fryers are simple to operate but a few common blunders may prevent your food from reaching its full potential.

We asked experts for the healthiest foods to make in an air fryer, and you can cook them up in just minutes.

Before you commit a culinary crime, consult this list of nine air fryer no-nos.

The air fryer can cook up a healthy side dish in minutes, but not all produce can handle an air fryer's heat. Here are the best vegetables to try and tips for nailing them every time.

Grok is a free AI assistant designed by xAI to maximize truth and objectivity. Grok offers real-time search, image generation, trend analysis, and more.

archived 5 Oct 2025 14:21:01 UTC

Grok is a free AI assistant designed by xAI to maximize truth and objectivity. Grok offers real-time search, image generation, trend analysis, and more.

This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with sage. The dish has as much texture as it does flavor. French green lentils or black lentils are the ideal choice, as they hold their shape well after cooking, but brown lentils will work too, though they’ll be a bit softer. Start testing your lentils for doneness after about 15 minutes of cooking; you want them cooked through but not mushy, and they’re best if they retain some bite. Roasted until tender, the sweet potatoes add richness, but feel free to substitute just about any roasted vegetables. Carrots, beets or red bell peppers would all be delicious in their stead.

This comforting weeknight squash stew is inspired by Thai curries that combine rich coconut and fragrant lemongrass, but it’s quite mild and soothing rather than spicy. Deeply orange kabocha is used here, but butternut, delicata or acorn squash would all work well. The secret behind this quick yet flavorful dish is peanut butter; it adds nutty depth to balance the aromatic and bright lemongrass-infused broth. Chickpeas pair well with squash, but this customizable stew can accommodate any bean (like white, pinto or black beans); lightly mashing half of the tender squash and beans at the end thickens the sauce.

The ancient Babylonians, who lived in modern-day Iran, Iraq, Turkey, and Syria as far back as the early second millennium BCE, were among the earliest human civilizations. They pioneered such concepts as written language, legal justice, and mathematics, and the culinary arts are no exception: The world’s earliest written recipes survive today in the form of ancient Babylonian tablets dating to around 1730 BCE. The tablets were unearthed in the 1920s, but were initially thought to be medical texts. It wasn’t until the 1980s that researchers finally deduced that the artifacts actually comprised an early cookbook — in fact, it’s considered to be the oldest surviving cookbook in the world.  I was curious to see how these early recipes tasted — especially compared to contemporary dishes — so I set out to recreate a couple of them and try them myself. One of the ...Read More

Let's make our own tofu at home from scratch with only 2 ingredients! (Water doesn't count!) We'll go from soybean, to milk, to coagulating with nigari flake...