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Rustic Italian bread slathered with garlic aioli and layered with fresh basil, sliced tomatoes, and a sprinkling of capers all make for a great match with anchovy fillets—almost like a Provencal BLT of sorts with the salty anchovies subbing in for the bacon, and basil in place of the lettuce. More

Mussels and shrimp in a curry-scented coconut broth flavored with cilantro and chilies. Dinner for two with one skillet in 25 minutes or less. More

For this sandwich, a rich homemade tapenade is spread into an herby focaccia roll, then followed by some spicy salami, peppery arugula, a roasted red bell pepper, and a sprinkling of crumbled goat cheese. Although the ingredients in this sandwich are all very strongly flavored, each remains distinct with every bite. More

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"I am an avid teen food who adores her asian dishes, especially the creativity of stir fry. Now, I make it all the time but know that my end result could be exceptionally better. You had on the blog about doing the perfect stir fry on the grill but unfortunately I am in a college dorm and only have access to an electric stove. My question is: how does one not steam their vegetables while at the same time not use too much oil AND how do you not burn your corn starch sauce to the pan?" More

Microwave the eggplant first to use less oil in this hearty, sweet-salty chicken dish with lots of sesame flavor. More

Shopping List 3 large russet potatoes (about 1 3/4 pounds) - $1.78 16 ounces beef/chicken/vegetable stock - $1.59 4 ounces Gruyère cheese - $3.95 2 heads garlic - $0.70 Pantry items: Flour, butter, olive oil Total cost: $8.02 When... More

I've got to thank Kenji for this idea. He suggested a garlic-knot monkey bread as a Home Slice topic, saying it might be good to do before the big game on Sunday. The byword here is EASY. This is almost a twist-and-dump thing. You could make your own dough for this (here's a suitable recipe), but I just used store-bought pizza dough from the freezer section. You'll need 2 pounds. (Most store-bought pizza doughs I've seen come in 1-pound portions, often 2 to a package.) More

Jambalaya may seems like an oddity for the grill, but slightly smoky and charred grilled sausage, chicken, and tomatoes add a great flavor to the final dish. More

It's that time of year when plenty of people will be whipping up egg white omelets for breakfast or meringues for a light snack. The only problem? You're left with a batch of unused yolks. But don't just throw them out—here are some of our favorite ways to use leftover egg yolks. More

Pounded chicken cutlets are pan-fried and then smothered in a rich marsala mushroom pan sauce, with sage butter pasta and a light spinach salad on the side. More

Biscotti spiced with holiday flavors like cinnamon, ginger, and nutmeg, are finished with a smooth sugar glaze. More

Alfajores can be filled with jam or chocolate mousse, but our favorite version is stuffed with dulce de leche. More

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At this time of year, it's especially nice to have something warm, comforting, and bready for breakfast. For us, yeasted cinnamon buns and sticky rolls are just that treat. Check out our 10 favorite versions. More

All you need is butter, brown sugar, Kix, vanilla, a pinch of salt, and some chocolate to make this crispy, crunchy cereal-based version of my perennial holiday favorite Chocolate Crack. More

A satisfying thick, hearty, and meaty gravy that only requires sausage, flour, milk, and a watchful eye to make right every time. More

A thick, hearty orzo risotto, more foolproof than the rice variety, full of sweet Italian sausage, peas, and Parmesan. More

Welcome fall, but keep it light. These airy bars from Baked Elements: Our 10 Favorite Ingredients still pack plenty of pumpkin and spice. Sweet cream cheese frosting is just a bonus. More

Lemon and rosemary chicken creates a flavorful pan juice to spoon over roasted carrots and crunchy roasted russet potatoes. More

These oatmeal cookies have lightly crisp edges and chewy middles laced with dried cranberries and white chocolate chips. More

This is a very lightly adapted Bruce Zipes recipe from Bruce's Bakery Cookbook. The end result is big, so it's good for a potluck offering. If you have extra, just wrap it up and freeze it. You can thaw it... More

It sounds simple—too simple. I mean, do you need a full recipe describing how to fry and egg warm up chorizo? Luckily, José Andrés, in a recipe from Made in Spain, manages to throw in a couple tricks to this seemingly basic dish, helping transform into something beyond a basic dinner. More

You can substitute 1/2 pound good quality Mexican chorizo with the casing removed for the homemade chorizo. More

I love a challenge. When I was urged to create a recipe for homemade pizza rolls for a Super Bowl snack, I knew it'd be an interesting project. They come with the same warning: this filling is molten hot. More

Rendered chorizo adds great flavor and heat to this quick dinner dish. More

An easy weeknight dinner for four with tender-crisp shrimp and plenty of sharp feta cheese. More