Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It's like learning to ride a bicycle-once you've mastered the technique,...
Author: Dennis Prescott
Step one: Crisp bacon. Step two: Turn bacon fat into an addictive warm vinaigrette. Boom.
Author: Claire Saffitz
Author: Joyce Carol Oates
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
Author: Cindy Mushet
These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Author: Jamie Purviance
Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn't think of this recipe sooner.
Author: Nate Appleman
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
Author: Suzanne Tracht
Author: Tori Ritchie
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
Setting the whipped cream with dissolved gelatin means it won't deflate or weep when chilled.
Author: Chris Morocco
Author: Richard Snyder
Author: Jeanne Thiel Kelley
Challah is traditionally eaten on the Jewish Sabbath (Shabbos). This is not your average challah recipe. It is a twist on my trusty old water challah recipe...
Author: twkitchen
Author: Sheila Lukins
Author: Mary Cech
A rich eggy bread, made easier by preparing the dough in the bread machine.
Author: Linda