You’ll find that the pure, clean flavor of homemade mozzarella is a ...

This is called a meringue buttercream because its foundation is egg whites, ...

In this elegant European-style cake, thin layers of different flavors come ...

Whenever Tony Oltranti’s grandmother she cooked chicken, she saved t ...

Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refr ...

In this wickedly good interpretation, food editor Melissa Roberts combines ...

This take on hoppin’ John—a traditional favorite from the Lowcou ...

Cooking quinoa so that it’s light and fluffy like couscous is a great ...

If you’re looking for a lasagne that can play the lead as a vegetaria ...

Whip up a batch of this easy vegetarian soup. Puréeing a small amount ...

The eureka moment came when food editor Lillian Chou thought to combine som ...

Get the irresistible flavor of samosas without all the frying.

It’s only natural to use leftover chicken broth to make chicken soup ...

Let’s put our cards on the table: The exuberant confetti of colorful ...

“Simple, simple, simple! Just throw it in the oven and jump in the sh ...

The combination of caramelized milk, bittersweet chocolate, and almond butt ...

Food editor Maggie Ruggiero touts these amber bars as the love child of ric ...

Here, leftover fennel goes in a decidedly different direction: Candied in a ...

The peppery bite of left over arugula blends with walnuts, garlic, and oliv ...

For something new, try an Italian purée of white beans—itȁ ...

Traditionally, baklava is a Middle Eastern dessert, but we fell head over h ...

These hand-formed sausage patties, seasoned with holiday spices, might just ...

One of the great things about a trifle is that you make it ahead of time. I ...

Like Jell-O, but all grown up, these tart little puddings have a bracing fr ...