2961
results
Narrow Results
You've Selected:
Source
Saveur (1984)
Smitten Kitchen (32)
The Kitchn (22)
Chow (19)
New York Times (19)
Difficulty
Easy (1957)
Medium (395)
Hard (23)
Main Ingredient
Vegetables (927)
Fruit (466)
Cheese (316)
Pork (290)
Bread (243)
Course
Main Course (640)
Dessert (591)
Side Dish (497)
Appetizers (296)
Breakfast/Brunch (191)
Cuisine
American (2552)
Italian (137)
Central/South American (127)
Southern/Soul Food (88)
Classic (77)
Season
Summer (783)
Fall (698)
Winter (638)
Spring (439)
Occasion
Christmas (258)
Thanksgiving (245)
Backyard BBQ (224)
Cocktail Party (185)
Easter (89)
Technique
Bake (831)
Saute (347)
Fry (227)
Roast (184)
Grill/Barbecue (175)
Topic
Recipe (2729)
Kitchen (102)
Travels (51)
Wine and Drink (35)
Gallery (25)

Advertisement
05/20/2013
Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa
Sweet papaya and tart Ruby Red grapefruit juice tame the heat of the Scotch bonnet pepper in this steak marinade.
Issue #157
05/20/2013
Ultimate Grilled Cheeseburger
This ultimate cheeseburger is topped with a tangy cream and vermouth sauce.
Issue #157
05/20/2013
Ultimate S'more
This deluxe campfire treat is the ultimate combination of crispy graham cracker, gooey marshmallow, and perfectly melted chocolate.
Issue #157
05/17/2013
Top Tomatoes Farideh Sadeghin
While making our Naples-style pizza sauce we tested every variety of canned tomatoes we could lay our hands on, from simple American Romas to imported Italian.
Issue #156
05/06/2013
Love Stack Katia Bachko
Tangy, tender Russian pancakes called syrniki, or "sweet cheeses" for the fresh cheese used to make them, find their first American fan.
Issue #156
04/14/2013
Airmail
Bartender Thad Vogler of San Francisco's Bar Agricole gave us his recipe for this bubbly version of a daiquiri.
Issue #156
04/14/2013
Goetta
Pinhead, or steel-cut, oats bulk up this hearty sausage loaf, an Ohio breakfast staple usually served with eggs and toast.
Issue #156
04/14/2013
Beach Towel
This fruity frozen daiquiri is a great dessert drink.
Issue #156
04/14/2013
Blackberry Blast
Agricole rum, made from fresh sugarcane, adds rich flavor to this fruity version of a frozen daiquiri.
Issue #156
04/14/2013
Classic Daiquiri
A crisp white rum is perfect for this elegant classic cocktail recipe.
Issue #156
04/14/2013
Derby Daiquiri
This orange-flavored version of a daiquiri is from Fort Lauderdale's Mai-Kai.
Issue #156
04/01/2013
Turtle Power Jane and Michael Stern
A Massachusetts candymaker updates an American favorite
Issue #155
03/31/2013
Orient Express Mei Chin
Long dismissed as takeout cliché, egg foo yung deserves a second look
Issue #155
03/31/2013
Egg Foo Yung
The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
Issue #155
03/11/2013
Deciphering the Donut Sophie Brickman
When you walk into your average American donut shop, chances are you'll find a few key varieties of donut, and each has its own delectable appeal.
Issue #154
03/10/2013
Donut Planet Michael Krondl
From European festival food to blue-collar American breakfast, our nation's favorite sweet&mdashthe donut—has taken on many forms throughout its history.
Issue #154
03/02/2013
Cream Cheese Glaze
The tang of cream cheese is an ideal foil for all sorts of donuts.
Issue #154
03/02/2013
Dark Chocolate Ganache Glaze
Thick ganache made with dark chocolate and cream makes for a donut topping that's both classic and classy.
Issue #154
03/02/2013
Hazelnut Glaze
Nutella is enhanced with a little hazelnut liqueur in this shiny, rich icing.
Issue #154
03/02/2013
Irish Cream Glaze
A riff on plain chocolate, this milk chocolatey glaze is livened up with a hint of liqueur.
Issue #154
« Previous 1 2 3 4 5 . . .149 Next »