recipes

It may look like a standard macaroni salad, but this recipe delivers a tanginess and flavorful bite that elevates the backyard staple above the norm.

Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color.

Guys, we should definitely, definitely talk about these. Here, I’ll go first: I think it’s essential that you not let another tomato season pass without making them. I realize that you …

Garlic Butter Steak  Recipe with Potatoes Skillet – This easy one-pan steak and potatoes recipe is SO simple and SO flavorful. Juicy steak and crisp-golden potatoes are pan-seared and cooked …

Okay, so the initial Ramsay recipes were good but not absolutely outstanding. The good-yet-not-absolutely-outstanding ones were quick ones...

Make our Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo for a tasty dinner.

recipes for pulled pork, rolls, and coleslaw

Crunchy little spuds with a piquant, herby dressing. By Nigel Slater

This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you’re ready to eat If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze

This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with gem-colored fruits Some of the ingredients called for may require some effort to find, but you can make substitutions If you cannot get dried barberries (imported from Iran), you will need dried cherries or goji berries or dried cranberries

My friend Elizabeth tells me that even people who think they don't like leeks like this dish The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.

A quick pass through hot oil transforms sage leaves No longer leathery, they’re perfectly aromatic, ready to crumble into a simple combination of parsley, oil, shallots and vinegar This fried sage salsa verde, which is adapted from "Salt Acid Fat Heat" (Simon & Schuster, 2017), can be drizzled over turkey, roasted vegetables, stuffing, casseroles or anything else that needs a little perking up.

This recipe begins with shallots fried Southeast Asian style, starting in cold oil, with a method so simple you’ll never do it any other way You don’t need a thermometer or any other special equipment — just patience and a careful eye In exchange, you’re rewarded with caramel-sweet shallots that crunch, then melt between your teeth

When stovetop and oven space is at a premium, the slow cooker can be a good friend This hands-off, one-pot recipe makes creamy, slightly tangy mashed potatoes, and, unlike most mashed potato recipes, this one doesn’t call for milk The potatoes give off enough moisture as they braise, so just some extra butter and sour cream is enough to make them smooth

Korean Braised Potatoes - Gamja Jorim Recipe. Baby potatoes are roasted then simmered in sweet and salty brine. It's delicious Korean potato side dish!

Great summer corn doesn't get much easier than our Oven-Roasted Corn on the Cob recipe. The trick? Flavored butter and foil. See how to bake corn on the cob in the oven.

Buttermilk and a smidge of baking soda work together here to create an impossibly fluffy potato side dish We like to finish ours with an extra pat of butter that melts into a golden pool while we set the table.

This Sushi Rice is easy to make with short-grain rice, rice vinegar and sugar for the best, perfectly sticky recipe.

Lemon isn’t a classic seasoning for mashed potatoes, but butter makes an excellent go-between This variation on French pommes purée is just the kind of dish that Ina Garten, who shared this recipe from her book “Modern Comfort Food” with The Times, likes to perfect for home cooks Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make the recipe special.

These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.

This way of cooking recently harvested new potatoes, by burying them in a plaster of damp salt and baking them, is a triple pleasure: effortless, tasty and very fun The salt crust seasons the potatoes perfectly, just as it would if you’d boiled or steamed them in salted water, but the airtight seal concentrates their special flavor and texture They come out dense, waxy and almost creamy

This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown It's sweet and savory all at once And it's divine.

Consider this a macaroni salad for the 21st century: Like the original, it’s a welcome accompaniment to picnic fare and pairs with virtually anything off the grill But this version also happens to be bright, acidic and herbaceous The traditional elements have been preserved — elbow macaroni, mayonnaise and a pinch of sugar are mandatory — but they’ve been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs

Served with spicy salsa brava and garlicky allioli, crispy hot patatas bravas are traditionally served in tapas bars throughout Spain The salsa brava is made with pimentón, the smoked Spanish paprika sold as picante (hot) and dulce (sweet) Some cooks include a lot of chopped tomato, but my friends in Madrid tell me they prefer this version, which looks a bit like rusty gravy

Learn all the secrets and tips for making the best Italian style recipe for creamy, homemade mashed potatoes with Parmesan cheese, milk, butter, and some olive oil.