We were served these beautiful potatoes in a restaurant in Ireland.

This photo of onions was taken on a farm in Ireland.

Showcasing the house sauce from one of Waterbury CT's finest restaurants

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If you spend much time in bakeries, you'll notice that a few classic French pastries have been thrust into the spotlight. Kouign-amann is one, canelés (or cannelés) are another. Canelés are a cylindrical pastry from Bordeaux with a soft, custardy center and a thick, caramelized outer crust. Ever wondered how to make them at home? We have a step by step guide and recipe—and we promise they will make a very rewarding Saturday. More

Ordering cheese online is a completely doable reality. Here are some tips if you're looking to order some specialty cheeses online. More

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Fish tacos beg to be eaten standing up outside on the porch with a cold beer and plenty of napkins to sop up dripping lime juice and salsa. Now that it's starting to feel like spring, it is time to get cracking with some fried fish. Pati Jinich's excellent Rodrigo-Style Fish from Pati's Mexican Table is just the ticket. More

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Broiling salmon in this Rick Bayless recipe results in a great crust, while leaving the fillets juicy inside. The asparagus ended up in that great spot between crisp and tender, and the pungent dried red chile salsa helped tie both parts together. More

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Carnitas make for one of the best taco fillings: slow braised pork, shredded and then crisped up before serving, is perfect unadorned in a warm corn tortilla. But what if you're looking to take it up a notch? In Pati's Mexican Table, Pati Jinich presents a different version of braised and shredded pork, this time fancied up with orange juice and a fragrant, tangy ancho chile sauce. With a generous pour of apple cider vinegar, the finished dish tastes almost like Mexican pulled pork—and I wouldn't consider that a bad thing. More

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Spring is finally (hopefully, actually) around the corner, but we wouldn't have gotten through the winter without desserts like the sticky toffee pudding at The John Dory Oyster Bar, which is warm, gooey, and comforting in all the right ways. See how this classic British dessert is made. More

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It's still snowing on and off in New York, but we're on the cusp of crabbing season, which probably explains why I've got crabs on the mind. It also helps that it's my wife's favorite seafood and she's about to embark on a six month west-coast sabbatical so I'm trying to squeeze in all the brownie points I can before she takes off for the sunnier climes. This dish, based on the spaghetti with crab and sea urchin at Marea fits the bill. More

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If you need to make use of a huge bag of Meyer lemons, start with this incredibly rich cheesecake. Made from smooth, rich mascarpone cheese and topped with a tart lemon pudding, you'll find this cake best suited cut into dainty little slices for afternoon tea. More

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Diana Kuan's egg drop soup in The Chinese Takeout Cookbook is a simple affair. Her broth is flavored with just a bit of ginger, rice wine, white pepper, and sugar; bolstered with meaty dried shiitakes; and thickened (just barely) with a cornstarch slurry. The broth's simplicity allows the just-set sunny egg to shine. Turning off the heat while stirring in the egg keeps its texture tender and light. More

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Peanuts are a natural when it comes to beer-friendly snacks, as are salt and vinegar potato chips. This is an easy recipe that combines the two snacks into one. More

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Carrots and chickpeas are tossed in a lemon vinaigrette flavored with cilantro, smoked paprika and cumin—an unusual but delicious combination. For a sweeter variation, try adding currants, honey, and cinnamon. More

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If imitation is the sincerest form of flattery, hopefully outright theft is more so. Because there's no mystery about where this ice cream came from: after tasting the blend of cardamom and coffee in ice cream at Big Gay Ice Cream last week, I knew I had to make it my own. More

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When life gives you lemons, you make lemonade. And when life gives you pounds and pounds of leftover top quality dry-aged beef, you make a steak salad with cucumbers, peppers, herbs, and a spicy fish sauce-based dressing. At least, that's what I do. More

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Fork's rendition of Sticky Toffee Pudding is triple-bathed in a rich, caramelly toffee sauce and also features a unique and astoundingly complementary porter ice cream. More

Although fried sun-dried beef is often called Thai "beef jerky," know that it's not exactly like the American beef jerky that you find in the snack aisle at the supermarket. Thai beef jerky is only briefly dehydrated in the sun (hence "single sunlight beef") and some of moisture is still left in the beef, making it easier to chew than its American counterpart. More

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There's a reason why you'll see "Keep Austin Weird" bumper stickers and tie-dyed tees all over the city. Austin is all about preserving its quirkiness, whether it takes the form of a live band playing in some bar's backyard, public art shaped as a swooping bat, or a rabbit and rattlesnake sausage. We've rounded up some of our favorite only-in-Austin dishes. Don't you just love Austin? More

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Whole pureed oranges make this cake one of the most moist I've ever had. Ground almonds. saffron, and a honey syrup complete the Middle Eastern theme. More

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A ton of chocolate-orange flavor in a chewy cookie shell. More

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Roasted carrots and tomatoes create a complex sweetness that serves as the backdrop to this different and surprising habanero hot sauce. More

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Assembling a list of only 10 must-eats is difficult in a city like Austin where new restaurants and food trucks are opening constantly. With many out-of-towners visiting for SXSW, we've assembled a collection of eats that are representative of Austin's personality: barbacoa taco, rabbit and dumplings, barbecue, and more! More

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The number of food trucks in Austin is overwhelming. With more than 1,000 trucks (many with quirky and kitschy themes, like "Biscuits and Groovy"), some might even say the scene is saturated. Don't settle for mediocre food served from gimmicky trucks! For this list, we wanted to highlight the trucks that represent the Austin scene at its best—scrappy entrepreneurs making excellent food with minimal overhead. More

Today, Baking Steel, the creators of one of our all-time favorite pizza products, launched an instructional video featuring Kenji's New York-Style Pizza Dough recipe. Check out the video! More

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For a real taste of Singapore, try this signature seafood dish: hard shelled crabs cooked in a flavorful sweet, salty, chili-hot tomato sauce. Have some rice or steamed buns on hand to mop it all up with. More

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I've eaten my fair share of twice-cooked pork at Chinese restaurants, so I was eager to apply these flavors to one of my favorite winter greens, swiss chard. The brawny sauce—made with chilli bean paste, fermented black beans, garlic, ginger, chicken broth, and a generous pour of oil—transforms the green into an almost meaty dish. More

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This vegetable soup is full of flavor from the many vegetables used to make it, and is given a kick with hot chili oil, bright lemon zest, and nutty Parmesan cheese. More