Make Ahead

Andrew Zimmern’s Kitchen Adventures Carrots and curry were born for each other and Michael Voltaggio’s cold carrot sa...

Chefs are puffing up all kinds of grains to add a texture jolt. Here, Grace Parisi's take on the trend: A homemade cu...

This simple chocolate pot de crème is spiced with cinnamon and allspice. A touch of ground habanero chiles that ...

“I season this meat loaf with fennel and celery seeds so it’s more like a giant polpette [meatball],” says Anya Ferna...

This tasty riff on a falafel sandwich uses black beans and quinoa in place of chickpeas. Slideshow: More Recipes for...

This is a simple recipe for basic black beans, which get a nice hint of flavor from the aromatics. Slideshow: More ...

Andrew Zimmern’s Kitchen Adventures January in Minnesota. End of story. We know a thing or two about cold-weather com...

This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig fi...

This classic recipe for cream puffs is made with choux pastry and bakes up into airy, tender puffs. Slideshow: Break...

This classic recipe for chouquettes, made from choux pastry, is topped with sugar and bakes up into airy, tender puff...

This classic recipe for gougères is made from choux pastry that's topped with shredded Gruyère cheese. It b...

This chocolate cream is a delicious, easy-to-make filling for cream puffs. Slideshow: Custard & Cream Pie Recipes

This classic recipe for choux pastry bakes up into airy, tender puffs, and can be used for anything from sweet cream ...

Almond extract plus almond milk give this luscious chocolate sauce a terrific flavor. Slideshow: More Fast and Easy ...

Excellent with coffee or tea, this moist cake has lots of crisp, salty, buttery crumbs on top. Slideshow: Great Cof...

This creamed spinach is so silky and light that you won’t miss the cream. The crunchy bread crumb topping is a fantas...

Anya Fernald loves using shanks from the Angus-Wagyu cattle on Belcampo’s California farm. The richly marbled meat ma...

Santiago Garat makes these flaky beef empanadas the traditional way—by hand-chopping the beef for the filling. He coo...

The flavor-packed brine for this pork loin features shichimi togarashi, the seven-spice Japanese seasoning, made with...

At Haven’s Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny th...