What’s Thanksgiving without some leftover turkey? Even on those rare occasions when I’m not preparing the turkey, I still feel the urge to at least cook a turkey breast t...
Store-bought dough brings homemade pizza into the realm of easy weeknight cooking. To simplify prep even further, we took a cue from rectangular focaccia-like Sicilian pi...
Chef JJ Johnson created this soup so that he could incorporate some of the most basic ingredients he loves in one pot.
Potlikker is the term for the juice left from cook...
One pillar of Milk Street’s approach to cooking is contrast — we pair tangy flavors with sweet, and creamy textures with crispy ones. And that’s why we often use quick pi...
A garlicky wine sauce is well known as the basis for the classic Italian dish, shrimp scampi. The sauce is delicious and perfect for sopping up with some crusty bread. Fo...
When grilled perfectly, chicken skewers come away from the fire tender and smoky. Except perfection on a grill can be elusive; they just as easily finish tough and overco...
I tasted some shrimp tacos that were packed with flavor at a Coyo Taco restaurant and asked the co-founder and chef behind the Coyo Taco chain, Scott Linquist, how they a...
Salmorejo is Spain’s lesser known but creamier tomato-based chilled soup. It has fewer than half the ingredients of gazpacho, but is no less flavorful thanks to a topping...
Afterschool snacks can cater to more than just the kids. A few simple, sophisticated tweaks to classic treats — popcorn and peanut butter cookies — creates snacks everyon...
Five-spice powder gives a pungent, aromatic flavor to stir-fried vegetables. The powder is a mixture of five ground spices usually consisting of cinnamon, cloves, fennel ...
