Despite its regal countenance, a glazed holiday ham is surprisingly easy to cook — though “cook” is misleading here, as…
This method for making fried eggs lies somewhere between the techniques for Spanish fried eggs and for classic sunny-side up:…
Highly seasoned Andouille sausage makes this pasta extra-zippy, while white beans and collard greens give it a rustic flair. They…
In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it’s tender and creamy, a…
Orange butternut squash, golden custard and fiery-red pepper and sesame topping reflect the colors of fall in this dish. It’s…
Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its…
This simple dish showcases the uniquely silky texture of soft tofu. The tofu is steamed on top of a layer…
Heston Blumenthal, the chef at the Fat Duck near London, updated classic British fish and chips in his book “In…
This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and…
A savory take on the classic apple tarte tatin, this version features unexpected bitter endive, which mellows and sweetens as…
No one knows when people started making pies, but they were common in medieval Middle Eastern and European cooking. “The…
This classic turkey or chicken spaghetti casserole is rich with cheese and has a crunchy bread crumb topping. It was…