We transformed the regular hands-on skillet method to a very hands-off oven technique.
Author: Claire Saffitz
Author: Andrea Albin
Author: Rose Levy Beranbaum
Author: Dave Lieberman
Author: Chris Styler
Author: Roberto Santibañez
Author: Lidia Bastianich
Who doesn't love the combination of chocolate and peanut butter? These eggs are like an upscale version of Reese's Peanut Butter Cups. You can actually make them in any mold you like, but I generally make...
Author: Jacques Torres
Author: Melissa Roberts
Author: Barbara Lynch
Author: Yotam Ottolenghi
Author: Catherine McCord
Author: Bruce Weinstein
Author: Bettina Ciacci
Author: Tracey Seaman
Author: Andrew Friedman
When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the Chinese dish lao hu cai.
Author: Sarah Jampel
We love the way this cooking method lightly chars the bok choy and intensifies the natural sweetness and juiciness of the shrimp. And roasting them together leaves you with plenty of time to whip up a...
Author: Rhoda Boone
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Author: Andy Baraghani
Author: Ardie A. Davis
Author: Diane Rossen Worthington
These pastries combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle.
Author: Bill Clark
Author: Odessa Piper
Author: Catherine McCord
Author: Ken Haedrich
Author: Lynn Baygan
Author: John Besh
This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.
Author: Sohla El-Waylly
Author: Carlo Mirarchi
Author: Paul Grimes
Author: Wolfgang Puck