How to Make a Cuban Sandwich — The Right Way
One of the most famous sandwiches of our time.
One of the most famous sandwiches of our time.
This sauce is the perfect match for otherwise boring meal prep lunches.
With a slow cooker, there's no excuse to not make beans from scratch. Start here.
Butter, wine, bread and beans — what could be bad?
Did somebody say duck fat?
A low-lift, fancy-tasting dinner to make on repeat.
An umami-rich ode to Panda Express's best-selling dish.
From Andrew Zimmern, the indomitable palate behind Bizarre Foods. (Stack of napkins not included.)
Get the flavor of a daylong simmer in under an hour.
Quit your jarred queso habit and make the good stuff at home.
Or, how to impress friends, family, and win at leftovers.
From Chris Bianco, renowned pizzaiolo and artisanal pizza pioneer.
An all-season overachiever by way of Spain.
Cider vinegar might not make you live forever, but it will keep you hydrated.
An Old Bay–spiced, potato-, sausage- and shellfish-laden seafood boil, minus the stock pot.
From New York's favorite new-wave burger joint, Shake Shack.
An impossibly easy, crowd-pleasing dinner that's best kept simple.
Plus recipes from each, because Mom shouldn't have to lift a finger on Mother's Day.
From San Francisco–based bakery Tartine comes an absurdly easy upgrade to a crowd-pleasing favorite.
Bad eggs? Here's how to cook them better.
Take your smoker out of storage. It's time to make bacon.
From New York's breakfast-forward Egg Shop comes a riff on scrambled eggs that's fit for a king.
Low-effort, high-reward recipes comprised entirely of ingredients you already have.
A lesson in empty-fridge cooking (that tastes like anything but a last resort).
With bird's eye chilis and fresh ginger to cure colds and clear sinuses.
Kick mornings into high gear, and hangovers out the door.
Stick-to-your-ribs comfort food — in the comfort of your own home.
A recipe straight from Colorado's Western Slope.
A 14th-century invention, cassoulet is a hearty, caloric flavor bomb. And it's perfect for winter nights.
There's something profound, maybe even a little magical, about a good steak sauce. And chimichurri is the king of them all.
Eleven Madison Park's chef shares his secrets to making the best sauces better.
A recipe that honors the vegetable, while keeping the meat lover happy.
The best of comfort food is elevated in this recipe with an umami-rich Japanese mayonnaise.
If you're looking for a new twist on classic hummus, try making it with creamy red lentils.
Indian food isn't just a New Yorker's take-out darling.
Crank the Bruce Springsteen. Fire up the oven. Pop a beer. It's time to bake the best apple pie you've ever had.
The award-winning bistro at Amisfield winery cooks up a dish that speaks to the quality of local produce of Central Otago, New Zealand.
At the Gosling's family factory in Bermuda, we learn the legend behind the Dark 'n Stormy cocktail and get the original recipe.
For Super Bowl XLIX, we asked one of our favorite chefs, Jamie Bissonnette, to show us how to cook a crowd-pleaser. Here's his easy recipe for sweet and tangy chicken wings.
A full-palate salad that finishes with a kick. It's the perfect medley for the last days of our Indian summer.
We get three bagel sandwich recipes from Black Seed Bagels in NYC, where they combine New York and Montreal styles to build the king of donut-shaped foods.
Bacon doesn't need to be fixed. And so it's with some reluctance that we offer a recipe for making your own bacon, particularly one that requires two days, five different cooking techniques and more than ten ingredients. But once you've tasted chef Christopher Lee's Jamaican jerk bacon with tropical salsa at The Forge in Miami, Florida, you'll be spending plenty of quality time with swine belly and Jimmy Buffet's fifteenth album, Floridays.
We’ve come to the ICC in New York specifically to meet with Malivert, a native of the Rhône region of France and the man who oversees anything having to do with centrifuges and liquid nitrogen. His knowledge of food and cooking is apparent. He’s both professor and craftsman, dressed in a crisp white uniform and tall chef’s toque, presenting eloquently about sous vide cooking while simultaneously demonstrating.
The Thanksgiving turkey is the one dish each year that’s make or break, and it’s all yours. Get the turkey right and you'll be giving warm handshakes and sipping bourbon all night; dry it out and you’ve brought a dark cloud over the extended family. The good news is, roasting the big bird is easier than running the fumblerooski against the in-laws -- and that works every year. To find the most direct route to turkey perfection, we consulted with chef Harold Moore for his foolproof recipe.
Get the best new products, deals, and stories from across the world, in your inbox daily. ✉