Recipes

Mothers are our first teachers. They prop us up before we can walk the world ourselves, and do their best to guide us every step of the way. Some of the most cherished memories of moms are often from the kitchen: guiding clumsy hands at the stove, sneaking spoonfuls of brownie batter to lick, curing […]

There’s a cake for every occasion. Birthday parties call for towering creations smothered with frosting and covered in sprinkles; midnight cravings are quelled with a single-serve cupcake snuck from the kitchen; and no sluggish afternoon can’t be improved by a slice of coffee cake, whipped up in a flash. America’s Test Kitchen’s recent cookbook, “The […]

Why This Recipe Works The pairing of savory salt and sweet caramel is a hard one to resist. We wanted to create a cupcake that highlighted this combo, one that would be dressed up enough for any celebration. For caramel flavor in every bite, we started by giving our cupcakes a core of salted caramel […]

Why This Recipe Works Dense, moist banana bread is great. But tender, fluffy banana snack cake is something else again. And while we were working on transformations, we wanted to give our cake an interesting new flavor profile. Banana and peanut butter is a classic combo, but for this cake we decided to get nutty […]

Back in Shakespeare’s day, chefs enjoyed delighting guests with amusing culinary tricks. Here, meatballs are shaped like tiny pears. There is also an added surprise inside—each meatball is filled with a grape, which adds a great fresh taste and nice crunch. Add some ready-made canned stock and you have a simply delicious Elizabethan feast! Serves 6 […]

Fish pies were often made into the shape of the fish being eaten, such as lobster, crab, salmon, or carp, and the crust embellished with elaborate pastry scales, fins, gills, and other details. This recipe includes artichokes and asparagus, both considered aphrodisiacs in Elizabethan England. Artichokes originated in Sicily and were introduced into England by […]

The same ingredients the ancient Greeks used still fill our markets today—we’ve just lost much of what the ancients knew about them. But in her kitchen, Maria Benardis draws upon that forgotten knowledge to craft her own healing recipes. She prepares her take on a healing carrot soup created by Hippocrates, meant to be fed […]

This recipe is reprinted from “New Favorites for New Cooks” by Carolyn Federman. Published by Ten Speed Press. Copyright 2018. Fruit and Yogurt Parfaits You might have everything you need to make this dessert-y breakfast right now. What are you waiting for? A parfait is made with layers and served in a tall glass so you […]

This recipe is reprinted from “New Favorites for New Cooks” by Carolyn Federman. Published by Ten Speed Press. Copyright 2018. Sweet Potato Fries This is my daughter Romy’s after-school snack of choice. Roasty and soft, and just a little crispy on the outside, these baked sweet potato “fries” are a cinch. Aside from peeling and slicing […]

March Madness is upon us. Gather your friends for a viewing party from the comfort of your own couch, complete with plenty of good food to fuel the fun. To help you out, chefs share some of their favorite crowd-pleasing snacks, sure to be a win with your guests, brackets and team differences aside. Buffalo […]

When last-minute company shows up, what do you do? In her new cookbook, “Chefs & Company” ($35), author Maria Isabella posed a question to chefs: “If you were to entertain last-minute guests at your own home, what would you prepare for them in one hour or less?” As a result, 75 chefs weighed in, not […]

It might seem like a hefty endeavor to cook Korean food at home. When dining out, a meal often comes with a dozen sides and condiments, and meats are barbecued at the table on infrared, smokeless grills—all things that seem better left to the realm of restaurants. But Korean cooking is as unfussy as it […]

In the universe of culinary schools, once students get out of the classroom and into the kitchen, learning how to make sauces comes early. That’d be somewhere after knife skills, and just after making stocks. The latter is “basic to sauce making. There’d be no way to reverse the order,” said Robert Ramsey, chef instructor […]

Recently an old family friend of Perre Coleman Magness passed away. Her mother called at 6 a.m. “What should I make? What should I take them?” she asked. In small towns in the South, a death triggers a chain of action and communication—be it phone tree or text tree—all executed with military precision. Women from […]

Maximum impact for minimum effort is something every busy home cook can get behind.

This shaved carrot salad is so different it will make you wonder why you don’t make more salads without lettuce

In this Ginger Beef recipe, a bold, bright sauce perfectly complements with the beef.

Ali Rosen's Cherry Tomato Tart is sure to be the prettiest dish at the party.

Rosemary Garlic Challah When I first started experimenting with challah varieties, rosemary and garlic was one of the first flavor combinations I tried, a nod to my dual Italian-Jewish heritage. The rosemary and coarse sea salt on top is not only delicious, but the combination produces a strikingly beautiful, but simple, challah. You don’t have […]

They’ve been called virgin drinks and mocktails, but at The Bonnie bar, in Astoria, Queens, they’re called zero-proof cocktails.