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February 2015 - Page 3 of 10

  • Recipe

    Smoked Earl Grey Hot Toddy

    Adding an aromatic tea to a hot toddy gives it an extra dimension of warmth and complexity. If you can get smoked Earl Grey, the effect is insane, but regular…

  • Recipe

    Cappuccino Macaroons

    You know what goes great with a macaroon? A cup of coffee. So why not combine them?

  • Recipe

    Salted Sesame Caramel Macaroons

    These were originally created for Urbanbelly,a restaurant in Chicago. Tahini in the macaroons and seeds on top give a double dose of rich sesame flavor.

  • Recipe

    Cherry-Lime Macaroons

    Lime and coconut are a natural pair, and cherry adds a rich, jammy element.

  • How-To

    How to Make Coconut Macaroons

    Dan Cohen makes playfully flavored, utterly delicious versions of a classic coconut treat.

  • How-To

    How to Make Ricotta

    When chef Cathy Whims went to Italy, she fell for freshly made ricotta. Then she found out just how easy (and fun) it is to make at home. Our Test Kitchen's Julissa Roberts demonstrates Cathy's technique.

  • How-To

    How to Make English Muffins

    A simple make-ahead dough means you can start your day with toasty, fresh-from-the-oven English muffins.

  • Magazine

    Mediterranean Makeover

    Upgrade your vegetables with bold Middle Eastern flavors.

  • Article

    Moveable Feast on Location: Chicago

    Restaurateur and mixologist Steve McDonagh shows us his favorite places.

  • How-To

    How to Make Shrimp Scampi

    Buttery, garlicky, lemony, and delicious, this quick-to-make dish is a classic for good reason.