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February 2015 - Page 3 of 10

  • Recipe

    Roasted Carrots with Carrot-Top Pesto and Burrata

    If you can get your hands on burrata—a really special cheese, like delicate mozzarella with a creamy center—then you’re already most of the way toward a great dish. In the…

  • Recipe

    Cappuccino Macaroons

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

  • Recipe

    Chocolate-Dipped Macaroons

    Bitterswweet dark chocolate is the perfect foil for sweet coconut, but if milk chocolate is your thing, that’s delicious, too.

  • 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.

  • 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.