Make Ahead

Andrew Zimmern’s Kitchen Adventures Crème brûlée is a walking cliché, and like offering a Caesar ...

Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes. They’re simmered w...

Chef Michael White makes his fantastic individual potpies with a filling of mixed mushrooms and roast squash and topp...

This flavorful stock from chef Michael White is a great substitute for vegetable stock in any dish that includes mush...

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

This beef stew is hearty, soothing and packed with flavor. Adding caramelized kimchi as a condiment makes it even mor...

You will need a small, half-ounce ice cream scoop to make these pops, which were inspired by movie-theater snacks. ...

Inspired by the soda fountains of her mother’s Brooklyn childhood, Gina Chersevani created this delicious egg cream s...

This classic Pennsylvania Dutch pie is usually made with molasses. Crown Maple pastry chef Jacob Griffin uses maple s...

Andrew Zimmern’s Kitchen Adventures Ring in the Year of the Snake with these superb dumplings. The recipe is much eas...

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

These buttery, flaky, beef-filled mini pies are quick and impressive. Slideshow: Savory Pies and Tarts

Pittsburgh chef Kevin Sousa uses leftover franks from his Station Street Hot Dogs in the smoky, intense baked beans h...

At his Boston gastropub, Blue Dragon, star chef Ming Tsai will serve these Asian-accented sliders. They’re based on a...

Aimee Olexy’s lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger.Slideshow: Te...