Salt-rising bread is an American technique with deep roots: Home bakers who developed the bread in Appalachia didn’t have access…
George Washington Carver, the botanist, educator and inventor, was known as “the peanut man,” but he geeked out over sweet…
Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when “The Barefoot…
Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East…
Ina Garten’s 12th cookbook, “Modern Comfort Food,” was published in October 2020. As always, she seemed to have her finger…
Lemon isn’t a classic seasoning for mashed potatoes, but butter makes an excellent go-between. This variation on French pommes purée…
Perfect for a small gathering, this streamlined Thanksgiving meal is cooked in one medium pot and on one sheet pan…
Salty, fried halloumi cubes are the star of this bright and lemony kale and brussels sprouts salad. Crispy, melty and…
Brussels sprouts roasted simply with oil, salt and pepper are absolutely delicious — but if you want something a little…
This recipe, adapted from Samin Nosrat’s “Salt, Fat, Acid, Heat,” is inspired by the Southern grandma method of marinating chicken…
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The…
Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that…