Homemade ricotta takes spring cooking to the next level.
Chef Anita Lo shares her method for making homemade pan-fried dumplings any night of the week—or jazzing up that bag of store-bought frozen dumplings.
These four brilliant recipes turn simple chicken breasts into wow-factor weeknight dinners.
How to Make Lasagna from Scratch
Homemade pasta is your ticket to the ultimate showstopper lasagna.
How to Salt-Roast Turkey
Roast this year’s bird in a salt crust for the juiciest turkey ever.
Make carnitas jackfruit tacos, vegan nachos and cheesesteaks, kachumber gazpacho, eggplant braciola, and hot honey carrot flatbreads with recipes and tips from the pros.
Win the season with this make-it-your-way cobbler recipe.
In his riff on tomato pie, Food Editor Josh Miller uses crushed saltine crackers and Parmesan cheese to give these tomato pie bars a crispy, savory bottom crust and enhances the rich, savory filling with mildly spicy curry powder and chipotle chile. A topping of juicy slices of tomato brings the finished tomato pie bars into perfect balance.
Sasha Piligian’s Swiss meringue buttercream frosting, laced with seasonal fruit, takes the cake.