It was cold. We were were at the bar. This is usually the moment when the wife and I start devising where we will eat out. Though we had planned to make risotto, the combination of sudden hunger and rationale... More
"How can you possibly improve on shrimp cocktail?" asks Ina Garten, author of this week's Cook the Book pick, Barefoot Contessa Back to Basics. Her answer: Don't mess with the sauce, but play up the shrimp. If chicken tastes better... More
The following recipe is from the November 5th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Simon Hopkinson, author of Second Helpings of Roast Chicken, believes linguine to be "one of the... More
Yesterday, at my boyfriend's request, I watched a football game and a baseball game. It's that time of year again: TVs are tuned in every Sunday afternoon, cold beers are nestled in their cozies, and salty snacks are on the... More
Editor's Note: Our intern Kerry checks in with another black and orange recipe. She said this one is her favorite yet! To give credit where credit is due, this dish is the scion of Giada de Laurentiis's Spaghetti with Eggplant,... More
This is a true last-second meal. My dog is in the midst of some serious puppy classes every week, and the meal before these sessions has turned into a rushed affair. We usually have to leave the kitchen in disarray... More
Using a wok when preparing this recipe will make all the difference, especially if it's the real carbon steel kind that can take any heat. Mine was smoking like crazy. A big non-stick skillet will work fine, but it's harder... More
Every recipe I've tried from Asian Flavors of Jean-Georges has been a knockout, including the steamed spicy eggplant I made earlier this year. The best version of this dish uses very little ingredients and can still create an inspired flavor... More
Later in the week we'll be excerpting some complex, innovative Chinese recipes for more accomplished home cooks. But for today, here is a light, simple version of sausage, shrimp, and chicken fried rice, excerpted from this week's Cook the Book... More
My last dish with pumpkin seeds was chicken with pumpkin seed sauce. It wasn't pretty looking--as many commenters rightly pointed out--but it was utterly delicious, and like I mentioned in the comment section, one of my better meals in recent... More
