Chicken Cutlets Are Like Nuggets for Adults. Here’s How to Make Them
A low-lift, fancy-tasting dinner to make on repeat.
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.
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.
Preparing duck confit is a quick way to tell everyone you know your way around the kitchen, and an even quicker way to put on a few pounds. It was developed by the French, and mastered by Chef Peter Droste. Here is his take on the classic cooking style.
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.
Are you having trouble getting a rez at WD50? Did your connections at elBulli or The Fat Duck across the pond fail to pan out? Well, you could own kitchen into an experimental food lab this weekend with the Cuisine R – Evolution Molecular Gastronomy Set ($60). Yes, with some time and a little experimentation,...
The biggest bone we have to pick with Food Network personalities — or any telegenic chef for that matter — is how much easier cooking looks when their ingredients are already on hand and nicely organized by an army of production minions. “Now just take seven- and-a-half peeled edamame beans wrapped in pancetta and mix...
Products like the Amazon Kindle, Apple iPadand Skiff E-Reader are clearly aimed at putting all those paperbacks you have lying around out of their misery, but what about your cook books? The reality is, none of the current crop of e-readers out on the market are really built to work in the hazardous environment that...
You needn’t be an employee at Sterling Cooper to appreciate the value of a well-made American cocktail. For our money, bourbon is one of the best ways to get there from here. Happily, food writer and chef Fred Thompson agrees and has thus served up a definitive selection of recipes to utilize and improvise on...
If you haven’t heard already, this week Condé Nast announced it would be shutting down several of its long standing magazine publications including one of this author’s admitted favorites, Gourmet Magazine. Though it saddens us to hear about such a venerable publication victim to financial pressures (we recognize digital publications like Gear Patrol have attributed...
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