When chicken legs are simmered slowly, the meat becomes wonderfully tender and falls off the bone; at the same time, it develops a rich, deep flavor. Use dry hard cider…
The carrot juice and dates lend sweetness to this Moroccan-inspired braise. Serve over couscous or rice.
Bone-in, skin-on chicken thighs and drumsticks are best for braising. When chicken legs are simmered slowly, the meat becomes wonderfully tender and falls off the bone; at the same time,…
This Italian version of bechamel sauce is a building block for Spinach & Ricotta Lasagne and Beef & Pork Ragù Lasagne. Double this recipe, using a 3-qt. saucepan, to make enough sauce…
If fondue seems like a project, you might be surprised at just how easily it comes together. In fact, it's a perfect dish for casual entertaining, even on a busy…
This cookie recipe uses a great shortcut: melted store-bough caramels as a filling for the thumbprints. Look for individually wrapped caramels in the candy aisle of the supermarket.
The sweet earthiness of the carrots pairs perfectly with the briny flavor of the olives and the vibrant gremolata of garlic, lemon zest, and parsley.
For a twist on classic mashed potatoes, borrow this technique from Chef Goin's restaurant AOC: Boil tiny fingerling potatoes, crush them slightly, enrich them with butter, and top them with crème fraîche.…
If you’re not making all of the Pork Shui Mai, you won’t need the full recipe; you can make a half-batch or use leftover sauce in stir-fries. Mirin, a sweet…
Sautéed green beans lend themselves to layers of flavor. Boiling the beans before you sauté them gives them a bright color and crisp texture.
This classic Lebanese dish is flavored with hints of cinnamon and allspice. It’s wonderful with any roasted meat but especially good with lamb.
The ultimate vegetarian lasagne is made with a quick homemade tomato sauce and even quicker besciamella (cream sauce) for layering with the rich spinach-and-ricotta filling. Made-from-scratch lasagna noodles are thinner…
These tiny purse-shaped dumplings, which are a staple of Chinese dim sum, make the perfect party food, since they can be made in a big batch, frozen, and steamed just…
This is a great party dip that can be fully assembled up to two days ahead. Keep covered and refrigerated until ready to bake.
This elegant soup is really just a simple purée of white beans, but top it with some earthy sautéed wild mushrooms and a dollop of herbed mascarpone cheese, and it…
A caramely, nutty tart makes any holiday that much sweeter. Make sure the caramel is set completely before you pour the chocolate filling over it.
One of our favorite holiday cookies, these bars have a tangy cranberry filling that keeps the ultra-rich crust and streusel topping in check.
Although a frozen dessert might not be your first thought for deep winter, this granita is a refreshingly light and delightful finish to a rich winter meal. And it’s a…
This bright, tangy salad is a refreshing break between the rich bean soup and the luxurious prime rib in chef Suzanne Goin's holiday menu.
Upgrade the classic bar cookie with the buttery tenderness of a shortbread crust. These crowd-pleasing bars are covered with a creamy peanut butter spread and bittersweet chocolate ganache.
The sandwich is better if the beef isn’t refrigerator-cold, so either let the sliced beef warm at room temperature for about 15 minutes, or warm the sandwiches in the residual…
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When I want to add a hit of hot, smoky flavor to my cooking, I like to reach for a can of chipotle chiles en adobo. Chipotles are dried, smoked…
Molly Stevens seven boldly flavored recipes. Mix and match them to create a quick and delicious holiday menu.
Splatter screens may not be sexy, but as far as we’re concerned, they’re indispensable. We were painfully reminded of that fact when we first tested some braised chicken recipes recently. The…
Though they make a perfect winter snack, juicy clementines are a wonderful addition to recipes too
Whether you’re hunting for a stocking stuffer or working on your own wish list, here are a few good ideas to get you started.
Read a review of the Aerogarden, a system that lets you grow herbs, lettuce, vegetables, or flowers on your countertop.
Get the lowdown on pasta machines and roller attachments.
For rich flavor and fork-tender chicken, choose thighs and drumsticks and simmer them slowly
Decanters, corkscrews, glasses, preservers, and stain removers are useful wine accessories. In this article, Tim Gaiser reviews some of the options, along with stocking-stuffer suggestions for the wine lover on…
Attention bakers: For whipping up delicious holiday treats, here’s the lowdown on some of our favorite new baking gear.
From casual to fancy, versatile green beans are always right for the holidays
Assemble and freeze them when you have time, then pull them out and cook at a moment’s notice
Here's a flavor guide to some of the olives you might come across at the olive bar in your local supermarket.
Learn how to make classic Italian meat lasagne and then adapt it for a vegetarian twist
For an unusual addition to a fruit salad or a garnish for a cheese platter or a dessert plate, try a carambola, or star fruit. The fruit is crisp and…
Laura Giannatempo visits Ford Farms Cyderworks in Oregon, where Kristin and Rich Ford produce sparkling cider from heirloom apples.
You’ll need four mini muffin tins for this recipe (or two if your tins have 24 cups). If you don’t have enough muffin tins, you can assemble the quiches in…
I can’t argue with Joyce Goldstein when she says fresh homemade egg pasta is the best choice for making her classic lasagne. I have yet to find a store-bought pasta that…
Making the crust of these classic lemon bars with melted (rather than softened) butter keeps it nice and crisp, in contrast to the creamy lemon filling.
This tissue-thin phyllo dough is easy to work with and bakes up flaky and golden.
Before you shop for this kitchen essential, check out what the editors have to say about six readily available models
Take classic bar cookies to new heights with rich, buttery shortbread crusts
A luxurious centerpiece for a holiday menu, this three-bone prime-rib roast gets heaped with a big pile of smashed garlic, butter, and fresh herbs, then slow-cooked it in a low oven for…
Pulling off this sweet buffet is easy because you can make everything ahead
Buy the best, dry-age it at home, cook it perfectly and carve it right
A few special touches turn this classic into a sophisticated dinner
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