Delicious (and near-foolproof) dinner recipes to show Dad how much you care.
It's all about the crab.
Our unique risotto-cooking technique takes this springtime classic and perfects it.
A fish burger worthy of the burger name.
It's time to kick your TV dinner up a notch.
Light yet rich, cooling yet spicy.
An easy weeknight salmon dinner.
One bowl makes for a satisfying, fancy-looking, and easy dinner.
It's even better melted.
Out of the pan, into your mouth.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
This master method works with all sorts of flavorings.
Carpaccio, in its ideal form.
The easy way to grill salmon steaks.
The easy way to perfect poached salmon.
A light yet flavorful pasta infused with briny clams, garlic, white wine, and chili flakes.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
This pork tenderloin roast with a bourbon and fig glaze is a snap to make.
Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits.
Peppery watercress with savory pan-roasted mushrooms.
The most showstopping way to grill beef tenderloin.
Deeply browned scallops with a sweet, caramel-colored crust and a tender center.
Cod poached in coconut milk with lemongrass and ginger.
Halibut and clams gently poached in an aromatic broth with fennel and white wine.
Methods for the best grilled shrimp.
An elegant dish of salmon cured in sugar and salt, caraway, coriander, and dill.
Juicy pork chops with a bright and rich pan sauce made from leeks, white wine, chicken stock, and lemon zest.
Delicate pasta surrounds a core of creamy sheep's milk ricotta, served in a brown butter sage sauce.
Delicious homemade potato gnocchi aren't out of reach.
It's remarkably easy (and quick!) to make these light and tender gnocchi.
A custardy oven-baked gnocchi made with semolina, egg, cheese, and butter.
Oversized ravioli filled with a ring of creamy ricotta surrounding a perfectly intact, perfectly runny yolk.
Sweet and funky butternut squash and blue cheese-stuffed ravioli served in a brown butter sauce with frizzled sage.
Emmentaler and Gruyère are melted together into a white wine base and spiked with lemon juice.
Hefty beef shanks, braised in ample red wine until the meat is tender and falling off the bone.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Creamy, flavor-packed mushroom risotto, without the constant stirring.
A 15-minute French classic made with fresh, inexpensive ingredients.
The delicious combo of butternut squash, sage, and brown butter in an easy hands-off risotto.
A luxurious pasta in Alfredo sauce that won't weigh you down.
If you love ceviche, then aguachile is for you.
Ethiopian berbere spice adds a fiery kick to perfectly grilled lamb chops.
This eggplant dish takes two trips to the grill.
The secrets to perfect whole grilled fish, every time.
A juicy, thick-cut steak with remarkable smoky flavor.
Lamb with paprika, cumin, cayenne, and a bright and fresh pesto-like blend of fresh cilantro, parsley, and lemon juice.
A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste.
Beef tenderloin gets a big boost of fresh and earthy flavor from a spinach and mushroom stuffing.
This aromatic roast has a tender texture and a perfectly rosy, medium-rare hue from edge to center.
Sweet-and-savory glazed black cod, prepared with only a few minutes of work.
Bring out the best in your crustacean.
A cool, crunchy side salad keeps hearty steak feeling light.
Seared lamb chops served over a quick stew of chickpeas and spinach, flavored with harissa and Moroccan spices.
Break out the grill for this worthy holiday roast.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
The secrets to the best lamb chops on the grill.
Thai-style smoky and spicy steak.
One of the easiest, least messy, fastest ways to cook salmon.
The best cut of meat for grilling, cooked to juicy, tender perfection.
A great way to cook one of the best inexpensive steaks.
Best eaten with your fingers.
Perfectly even, edge-to-edge cooking with foolproof results.
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