Pork and dried fruit are natural partners, as this recipe from Spanish che ...

Herb butter adds a simple yet rich finish to lobster tails, which are cook ...

Sticky toffee pudding is a tender cake, of British origin, studded with ho ...

Our American farmer’s scramble adds subtle heat to the filling for t ...

This pizza combines favorite flavors of the winter larder, including butte ...

Briny mussels, sweet tomatoes and pungent basil make a perfect accent for ...

After several hours of roasting and then braising in the oven, this lamb i ...

Romaine lettuce is both sturdy enough and flavorful enough to stand up to ...

Ray Garcia, chef at FIG restaurant, created this gorgeous vegetarian dish, ...

Stuffed with caramelized onions and crumbled bacon and topped with a chees ...

Shaped like the Star of David, this cake will make a festive finish to you ...

For tender short ribs, cook them sous vide for 48 hours; if you prefer fal ...

Brining the salmon before cooking it sous vide will help inhibit the secre ...

Cumin, coriander, cinnamon and cayenne perk up everyday chicken thighs in ...

Beef filets are first cooked using the sous vide technique. Then, just bef ...

This classic Italian pickle, which makes a great antipasto, contains an ar ...

This recipe features our favorite summer vegetables, but feel free to swap ...

Made with fresh mozzarella cheese, basil oil and vine-ripened tomatoes, th ...

Also called Italian beans, romanos are similar to green beans but have bro ...

Combining sweet, salty and spicy flavors, this salad is great for a picnic ...

Choose a variety of heirloom tomatoes for a range of colors and flavors. T ...

Adam Fleischman, chef/owner of the acclaimed Umami Burger restaurants in L ...

There are many different varieties of paprika, so be sure to use a good-qu ...

Coated with a bread-crumb crust that includes dried porcini mushrooms and ...