A sweet fruit and vegetable stew, served over spicy brown rice with a squeeze of Greek yogurt.
Leftover cooked ham? Mix it with mustard and spices to make deviled ham, the easiest, trashiest charcuterie you'll ever taste!
Recreating Nashville's regional specialty hot chicken, fried chicken coated in cayenne pepper and served with pickles on white bread.
Earthy, smoky lamb is slow-simmered in ancho chile and tomatillos, then folded into corn tortillas with fresh Salsa Mexicana.
A few simple ingredients magically transform Nutella hazelnut spread into a rich, moist bundt cake.
This is Springtime in sandwich form: boiled egg, pan-roasted asparagus, and pickled onion make a light lunch for warming temperatures.
Vegetarian-friendly layers of buttery puff pastry topped with roasted leeks and crumbled goat cheese.
Detailed instructions for brining a big cut of beef brisket to make corned beef, for a classic New England boiled dinner.
A grilled cheese sandwich version of an eggplant Parmesan, with breaded, fried eggplant, tomato sauce, and tons of melty fresh mozzarella.
Covering bright orange convenience store peanut butter crackers in bittersweet chocolate and a sprinkle of Kosher salt.
After testing (and discarding) pizza dough recipes for five years, we finally found a winner: A crust that is crispy on the outside, light, airy, and chewy on the inside.
Lobster Dip - This classic warm Maine comfort food dip is made with succulent fresh Maine lobster, and is served in a bread bowl.
Scrambled egg breakfast tacos are dressed with Mexican chicharron, crisp-fried chunks of skin-on pork belly.
How do you coax some extra flavor out of a Wintertime tomato? You slow-roast it in bacon fat, confit-style.
Cinnamon cupcakes topped with a Cinnamon Toast Crunch cereal-infused buttercream frosting make for a nostalgic treat!
Roasted Yukon Gold potatoes covered in olive oil get golden crisp using only the oven, with a fluffy, creamy inside.
These chocolate chip cookies are made with brown butter, and a sprinkle of bacon, for an unexpected, salty crunch.
Golden fried shrimp tacos on corn tortillas with cabbage cilantro slaw and ancho chile tartar sauce.
This rich, decadent soup is made with brown ale, sharp cheddar cheese, smoky bacon, and spicy jalapeno.
It's not quite a shepard's pie, and it's not quite a pot pie...but this dish made with chicken, peas, and potatoes will warm your bones.
Meaty swordfish steaks bathed in a bright, rich puttanesca sauce, made with tomatoes, olives, and capers.
Our recipe for a golden, crisp-skinned roast chicken uses just four ingredients. Technique illustrated with photographs.
The secret to a good huevos rancheros, the classic Mexican breakfast? Use as many scratch-made ingredients as possible.
Green Bean Casserole Grilled Cheese combines melted Camembert cheese with cooked green beans, sauteed mushrooms, and french-fried onions.
Tiny "Bacon and Egg" candies made with white chocolate and pretzels deliver a perfect sweet and salty combo.
This classic New England clam and mussel linguine doesn't skimp on the white wine, butter, and garlic.
Our General Tso's chicken is lighter, spicier, and has greater depth than anything you can order from a classic Chinese takeout restaurant.
The secret to getting a perfectly flaky, chewy scallion pancake lies in the folding technique...it's worth the extra effort.
Fried Wontons ~ A version of the classic Chinese takeout dish is light as a feather, crispy-fried and stuffed with pork and shrimp.
Steamed Pork Dumplings ~ The Chinese takeout classic at home, with pork, cabbage, and homemade dumpling wrappers.
Porchetta, a classic Italian street food that features a pork loin wrapped in a slab of blistered skin-on pork belly, with plenty of fennel seed and other aromatics.
Eggs Benedict completely from scratch, including the English muffins and the Hollandaise sauce!
Inspired by Vietnamese pho, this dressed-up packaged ramen noodle soup makes the perfect Winter warmer.
A healthy dose of bourbon keeps this creamy eggnog ice cream from completely firming up.
Tossed with maple syrup, sprinkled with spicy, smoky chipotle and fresh rosemary, and roasted in the oven, our mixed nut blend makes the perfect holiday snack!
We reverse-engineered the classic Hostess Sno-Ball, chocolate cupcakes filled with vanilla cream, and covered in pink coconut.
These fluffy sweet potato pancakes have crisp pancetta rounds built right in, and are finished with chipotle-maple walnuts.
Thick corn masa cakes make the base for the little Mexican sopes, topped with refried beans, shredded turkey, crema, and habanero.
A breakfast hash is a great way to up up leftover turkey from the holidays, with chorizo, baked eggs, and a hit of sriracha.
This savory twist on monkey bread is flavored with fresh herbs, and makes a brilliant addition to any Thanksgiving table.
Caramel Apple Sweet Potato Casserole ~ The natural sweetness of tart apples, sweet potatoes, and homemade caramel sauce sweetens this spin on a Thanksgiving classic.
Indian butter chicken is a great dish to get started with experimenting with Indian cooking.
Chunks of Maine lobster are dipped in this bubbling sauce, made with emmenthal, gruyere, and local blueberry dessert wine.