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Serves 12

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Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip ...

The trick to these crisp, chewy bagels is the poolish, a fermentation starter (also known as a mother dough) made wit...

Scott Boggs keeps his pork tenderloins extra-juicy by soaking them in a spiced, maple-sweetened apple cider brine; th...

These nachos layer smoky spiced chicken and black beans with onions, cheddar cheese, jalapeño and herbs. Slides...

It’s hard to eat just one of these cupcakes, which combine moist, light chocolate cake with rich, chocolate-caramel f...

Andrew Zimmern’s Kitchen Adventures Whether you’re at the game or at home on the couch, this one-pot meal is fantasti...

Andrew Zimmern’s Kitchen Adventures My childhood summers were spent on the South Fork of Long Island, New York, where...

Chef Ryan Hardy makes these simple but delicious green peas with sautéed prosciutto and onion, black pepper and ...

This homey bread salad smartly includes seared chicken livers and wing meat, which bring all the flavors of the dish ...

Chef Ryan Hardy got the idea for his sensational crostini from a jar of pickled ramps he recovered from the back of h...

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