With a rye-bourbon split and just enough slightly herbal crème de cassis to sweeten without overpowering, this manhattan variation is…
Keeping the heat low and steady is the key to these soft scrambled eggs. Pancetta adds a brawny bite, but…
Eintopf simply means “one pot” in German and, in practice, it is an adaptable stew of meat and vegetables. This…
Apple dumplings are a perfect dessert for pie-phobic bakers. All-butter pastry, rolled out and wrapped casually around a brown sugar…
Making lasagna from scratch, including the pasta, is a time-consuming project that is absolutely worth the effort, especially for a…
Craig Lee for The New York Times Chicken tenders may be known as a kid favorite, but it’s hard to…
A basket of cloverleaf rolls might look humble sitting next to a burnished bird or a crown roast, but don’t…
What could be better than warm cheese puffs straight out of the oven? How about warm cheese puffs studded with…
The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for…
These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before…
Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground…
Andrew Scrivani for The New York Times Think of this as the sheet-pan version of a classic, cheese-covered pasta bake.…