Recipes

This recipe comes from Debi Mazar and Gabriele Corcos’s new cookbook, titled “Super Tuscan”: Potato Croquettes Crocchette di patate Makes 16 croquettes G: My mom was a very busy schoolteacher, and on Saturdays, she worked half a day in the morning. She would finish her job, pick my brother, Fabio, and me up from our school, […]

This recipe comes from Debi Mazar and Gabriele Corcos’s new cookbook, titled “Super Tuscan”: Layered Polenta With Broccoli Rabe Polenta pasticciata vegetariana Wine Pairing: Young Sangiovese Makes 6 to 8 main course or 10 to 12 appetizer servings Soft-cooked polenta is often served as a side dish to sauced main courses. But when it is cooled […]

This recipe comes from Debi Mazar and Gabriele Corcos’s new cookbook, titled “Super Tuscan”: Meatballs With Tomato-Mint Sauce Polpettine con salsa alla menta Wine Pairing: Ideally the same Chianti used in the recipe, or its riserva Makes 4 to 6 servings We eat meatballs in the Tuscan manner, without pasta. We’ll put out a platter of […]

The NY Vegetarian Vision Veg Health & Wellness Expo takes place this Saturday and Sunday, Sept. 9 and 10, at the Penn Plaza Pavilion in Manhattan.

With superheroes a seemingly permanent fixture at movie theaters, it’s not surprising to see the comic book genre spill into other areas, be it decluttering self-help books (hello, Marie Kondo) or cookbooks. In the latter category, enter Michelle Tam and Henry Fong, the best-selling authors of the paleo cookbook “Nom Nom Paleo: Food for Humans,” which was […]

When you’re hankering for a fancy banana split with all the fixin's, make this ice cream dessert.

Spiralized zucchini is fun to make and eat—especially when it's paired with an irresistibly fiery, tangy, and easy-to-make sauce. Zoodles for the win!

Spicy sriracha? Check. Smoky, crisp bacon? Check. Crunchy, honey-roasted nuts? Check.

Legendary British grocer Fortnum & Mason has served monarchs and generals to great actors and writers. Its first cookbook documents 300 delicious years of history and tradition.

The recipe for this quintessential savoury, a traditional British end-of-dinner bite, comes from legendary British grocer Fortnum & Mason's first cookbook.

The recipe for this colorful sponge cake comes from legendary British grocer Fortnum & Mason's first cookbook.

Chef Jet Tila of the Food Network’s Cutthroat Kitchen will tell you that Chinese-American dishes like Mongolian beef are worthy of a presence on our dinner tables. Below, he shares his recipe: Mongolian Beef Introduction This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes […]

Chef Jet Tila, a regular judge on the Food Network’s Cutthroat Kitchen, shares the noodle dish that celebrates his Thai-Chinese heritage.  My Famous Drunken Noodles Introduction Famous for being a late-night drinking dish, Drunken Noodles is a marriage between my Thai and Chinese roots. The sauce seems complicated but it’s as simple as measuring and […]

Chef Jet Tila, a regular judge on the Food Network’s Cutthroat Kitchen, shares his recipe for homemade teriyaki sauce with salmon. You’ll never need store-bought teriyaki sauce again. Salmon Teriyaki Introduction This is a staple recipe in my house. My pantry is always stocked with the basics like soy and mirin. If you don’t have […]

Julie Ann Sageer, aka Julie Taboulie, makes authentic Lebanese cuisine accessible in her new cookbook.

"In Lebanon, this peasant-style layered chickpea dish is often eaten for breakfast, and is a favorite morning meal of my Uncle Dominick."

"In Lebanese cuisine, any dish that combines cracked bulgur wheat and ground lamb is known as kibbeh."

"Lebanese people love potatoes—so much so that when my grandmother visited us many years ago, she included potatoes in almost every meal she cooked!"

Get your brunch spread to the next level with these easy, quick baked potato eggs.

In this series, columnist Sibylle Eschapasse interviews Maître Cuisinier de France Sylvain Portay.