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December 2015 - Page 3 of 6

  • How-To

    Heavenly Hummus

    Light, smooth, ethereal. Here's how.

  • How-To

    Catalan Comfort: How to Cook in a Cassola

    Get to know the rustic, deeply flavored stews of Catalonia.

  • Recipe

    Harissa-Almond Hummus

    This fluffy dip has a creamy, nutty flavor unlike anything you’ll find in a grocery store. Serve with pita, cucumbers, peppers, or carrots.

  • Recipe

    Maple-Cheddar Twice-Baked Sweet Potatoes

    Maple-candied walnuts play off the sweetness of the potatoes, while sharp Cheddar keeps it balanced.

  • Recipe

    Seeded Pull-Apart Rolls

    Inspired by monkey bread, a pull-apart sweet bread, these savory dinner rolls are great for soaking up soup or sauce, or on their own with just a bit of butter.…

  • How-To

    Hot Chocolate

    Chef Rick Bayless pairs chiles and chocolate in Mexican-inspired recipes both savory and sweet.

  • Recipe

    Spicy Thai Chicken and Pineapple Soup

    This bright, fragrant soup is just the thing to take the chill off a cold winter night. The sweetness of pineapple meets the heat of chile for a flavor duel…

  • Recipe

    Chocolate-Chile Truffles

    Just a smidge of chipotle powder is all you need to add tingling heat to dark chocolate truffles. Mezcal adds a smoky flavor; you can use tequila, but the flavor…

  • Recipe

    Classic Bread Pudding with Rum-Raisin Sauce

    Simply mix the liquid ingredients, pour over the bread, let soak, and bake. It's that easy. And when serving the sauce, use a spoon to be sure to scoop up…

  • Recipe

    Seared Sea Scallops with Sesame-Cilantro Gremolata

    A playful take on the traditional topping for osso buco, the bright, zingy flavors of this gremolata are a perfect foil for rich, sweet scallops.