This spring is whack, you still have time to roast before its too hot to turn the oven on.

Slow cooked in goodness, this neighborhood meal always hits the spot in Taipei.

Press tofu to remove water and replace it with flavor. Bake it long enough and you have an awesome portable snack. Vegetarian and vegan.

Peanut butter graham crackers are an excellent snack, not a ton of work, and can easily be made vegan. Plus its a Serious Eats recipe.

No fuss, no muss, no kneading with this food processor recipe. Awesome winter accompaniment for soups and chili.

Biscotti like little cookie covered in sesame. Great textures and flavor.

I made the Nutella Dream Cookies from Serious Eats.

Make the dough and throw these in the freezer for last minute baking.

Would you like some more meat with your meat? Yes, I would. In Taiwan

Oysters on the other side at Garfish in Sydney, Australia.

Luscious Barramundi and buttered peas and potatoes. Perfect end to a long day in Sydney, Australia.

Authentic ginger beer recipe passed to me by a Jamaican Guyanese friend one fine summer day on a boat. Best ginger beer you'll ever taste.

My new favorite way to carb it out.

Fennel, carrots, and avocado for a crunchy creamy vegetarian and vegan sandwich.

Steak sandwich with roasted red pepper, fennel, and buttermilk blue cheese dressing for a spring picnic.

Better than the commercial kind!

Good soup starts with bones

The art of winter pizza making. Meatball topping homemade crust and more recipes.

Oats, butter, dried fruit, nuts, booze, coconut, this cookie has it all.

Learn to make sour and savory vegetarian and vegan grapeleaves rolled with rice stuffing and steamed.

My Armenian/Lebanese family calls them sarmas but you may know them as dolmas.

Want to make vanilla extract at home? You need 4 things vanilla beans, cheap booze, a dark place, and time.

Everyone loves venison when its in chili.

A classic Christmas cookie that never gets tired.

Peanut butter and chocolate candy holiday treat.

Pumpkin bread so moist no one will care its vegan!

Making Butterfingers for yourself takes a fair amount of time, but the work itself isn't actually hard if you're patient. More

Note: Using a food processor ensures that your dough is properly developed without over-oxidizing, which can affect flavor. To scale up, make dough in separate batches in food processor. Do not try to process more than one batch at a... More

These pickled grapes have a tangy, sweet-and-sour flavor and are seasoned with cinnamon, fennel, mustard, black pepper, and citrus. They would make a delicious addition to any cheese plate and an inspired hors d'oeuvre at your next beer tasting.... More

"Ragù Bolognese is the king of all meat sauces." [Photos: J. Kenji Lopez-Alt] Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one... More

These miniature dried fruit cakes are sweet and nutty with hints of licorice and booze. While the flavors of the figs and apricots are clearly present, it's the tart cranberries that really come through. The little red flecks look really... More

This creamy, buttery fudge is flavored with vanilla and nutmeg and spiked up with bourbon and dark rum. Toasted walnuts add a bit of crunch. It tastes exactly like real eggnog, but in a condensed, bite-sized version--perfect for those who... More

©iStockPhoto/MentalArt What better recipe to start out with from this week's Good Eats: The Early Years than Alton's roast turkey. He explains every detail, from the brine—a mix of vegetable broth, brown sugar, black peppercorns, allspice berries, and candied ginger—to... More

I usually hate tomato soup. I don't hate many things, but a bowl of bland off-red soup is a rare exception. Blended soups in general tend to be boring and homogeneous, and tomato is, at least for me, the worst offender. So why am I telling you about a tomato soup, especially when I could be whipping up another sublime BLT? Leave it to Martha Stewart to sort things out. Instead of simply blending all the vegetables, only the roasted tomatoes, carrots, and garlic are pureed. More

This ice cream is the real deal. [Photograph: Kenji Alt] The Secret to No Machine Ice Cream is Here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor... More

[Photograph: J. Kenji Lopez-Alt] This chili ends up with a homogeneous, saucy texture perfect for topping burgers, hot dogs, or fries. Leftover chili can be stored in the fridge for up to 1 week. The chili is best with the... More

Photograph from Nine99 Design When I think of a wine label, I imagine an illustration of a French château with cursive lettering. Nothing wrong with that sort of label, of course—but it's not that interesting. Weburbanist shows the versatility of wine labels with their feature of 61 creative wine labels, from traditional to typography-centric to pop art. I'm a fan of the stylish Shefa Wine label made by Nine99 Design. Related Mad Manatee Beer from Bold City Brewery Cartons' Chemical Properties May Actually Improve Wine Don't Want a Whole Bottle of Wine? Try a Can... More

I love the '80s. But maybe not this much. The "Rubix Cubewich" contains "cubes of pastrami, kielbasa, pork fat, salami, and two types of cheddar."... More

Cupcakes for sugar addicts--made with Kool-Aid, Tang, or even Country Time.... More

A sinful cake made with French Crepes and a Chocolate Meringue Frosting.... More

Limoncello frozen yogurt with blueberry sauce - It's creamy, lemony, easy-to-make, easy-on-the-waistline and it's delicious too.... More

Chocolate Chip Pretzel Bars - Sweet and salty all in one bite!... More