Staff Favorites

Cooking pieces of lamb shoulder in a superhot cast-iron skillet makes them wonderfully browned and tender. Slideshow...

Grace Parisi uses packaged biscuit dough and thick-cut smoky bacon to reconfigure the classic pork-filled street foo...

This delicious popcorn is flavored with a mix of Japanese seasonings like togarashi (a chile blend) and crumbled nori...

Combining miso with lime, ginger, fish sauce and sugar creates a terrific sweet-sour glaze for crispy baked chicken w...

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...

This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the gar...

To make this delicious and simple salad special, it’s quickly popped in the oven to wilt the greens and melt the chee...

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

At his new chicken-focused restaurant in Atlanta, Bantam + Biddy, Shaun Doty uses an Old Hickory rotisserie to cook h...

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

These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped w...

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

Chef Lee Hefter's mashed potatoes are so packed with cheese, they're almost like fondue.Slideshow: More Fantastic Mas...

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

This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredi...

Students in Haven’s Kitchen’s tapas class learn to make this twist on classic Spanish fried potatoes. The lemony aiol...

Mourad Lahlou says that chermoula (a Moroccan seasoning containing primarily garlic and coriander) is essentially the...

This crowd-pleasing pork roast, made from brined, seasoned pork belly, has crisp, crackling skin and tender meat fla...