When you’re bored of your standby quick-and-easy dinners and are looking for something new to shake up your pasta routine, try this lemony spaghetti dish.
Creamy ricotta, lemon zest, toasted breadcrumbs and fresh peas will raise the bar on dinner!
A conversation with Dan Barber, visionary chef at Blue Hill and Blue Hill at Stone Barns.
Save your sliced apples and bread for a sandwich—you needn’t waste food to soften brown sugar. You also don’t need to dirty a bowl or fool with a wet paper towel. Here’s the exact ratio of water required to rehydrate dried-out brown sugar, stat.
Join us on an oh-so-catchy trip down memory lane.
There’s a lot to love about a classic margarita. Hey, it’s classic for a reason, right? But juicy grapefruit, mango or blood orange margaritas sound pretty good too. This margarita formula allows you to mix up a pitcher with whatever fruit flavor you’re in the mood for. We use just a touch of simple syrup and add fresh fruit juice for sweetness, flavor and color. Plus, these margaritas taste so good no one will miss the cloying sweetness of a restaurant-style or premade-mix margarita—which can have 10 to 15 teaspoons of added sugar.
Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is knowing precisely when to add that asparagus for the best flavor and texture.
Whether you’re interested in tender carnitas, crispy fried fish, or runny eggs, we’ve got 19 taco recipes to help you celebrate Cinco de Mayo.
Love eating whole lobster? Do you get every last bit of meat out of it? If not, we’re here to show you how it’s done.
I’m a working mother of two kids under 5. What do I want for Mother’s Day? Breakfast in bed. I want to sleep in till 7 (gasp!). I want my hubby to bring me a cup of coffee and that stack of magazines I’ve been meaning to read for
months years. And I want my family to make me breakfast while I sit lazily in the comfort of that lovely piece of furniture that doesn’t see enough of me: bed.
These crispy kimchi pancakes are packed with spicy kimchi and fresh shrimp, and can be served as a fantastic appetizer, snack, or light dinner.
Why the bend-and-snap trick isn’t the most effective way to trim asparagus.
This time of year, asparagus begs to be used in all sorts of ways. Shaving the spears with a vegetable peeler produces a lovely green tangle that I like to put on top of a pizza.
Add some roasted potato slices and gouda cheese, and you have a winning combination and a winning start to spring.
It seems that every time I decide to make pizza at home (usually on a Friday night) my well-laid plans are disrupted by a last-minute impulse to go to the movies or to meet with friends.
That’s why I love this dough recipe.
You can make it and let it rise, then use it — or change your mind and leave it in the fridge for the next day. Or even the day after that. It is very forgiving.
No matter what the recipe says, you shouldn’t be afraid to add more oil to a sauté pan that looks dry. Here’s why.
With a few simple tricks, rhubarb needn’t be mushy or mouth-puckeringly sour, so you can count on baking up a sweet, tender, and wonderfully crispy crisp. With or without strawberries.
Too often, broccoli stems get dumped in the trash, but their mild flavor and crisp, juicy center make them just as deserving of attention as the florets. Here are a few tips to put those neglected stalks to good use.
A simple salad with roasted beets and a creamy horseradish dressing, plus some toasted pistachios for good measure.
Cinco de Mayo is right around the corner, and for a lot of Americans that means one thing: tequila.
These baby meatballs are so cute you’ll fall hard for them. Use your hands to mix them in a bowl with a little Parmesan and some parsley – you’ll feel like an Italian nonna!
Once shaped, the meatballs go into a soup with orzo and lots of baby spinach. It’s an easy, hearty meal that everyone will love.
Meatballs were traditionally made with scraps of meat, often pork or beef, and stale bread. They were a make-do meal for people who had little.
Today, most of us just buy ground meat at the store whenever a craving strikes. But meatballs are still an economical meal, especially when mixed with whatever sandwich bread or leftover dinner rolls need using up.
I like to quickly sauté the meatballs to brown their outsides, but you can skip this step if you’re in a hurry. Then, just cook them in chicken broth along with the orzo and spinach. A dusting of grated Parmesan added at the end brings out the flavor of the cheese in the meatballs and adds to the scrumptious tastes in your bowl.
This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you’re ready to cave and order a pizza instead of cooking.
Put the phone down, open the pantry, and you’ll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes!