Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
You have to try to mess up this easy method of cooking a steak.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Red beans and rice are good right away, but they're even better the next day.
Sticky, sweet, and salty spuds
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Salty, savory, and incandescent with acidity, chicken adobo is a stellar addition to your weeknight recipe rotation.
Forget the cork, just give the octopus the time it needs.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
A polenta recipe that delivers smooth, creamy results.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
Red bell peppers and tomato give this delicious stew just a hint of summer warmth.
Turmeric is the key to the yellow color.
Great for when you're sick, and when you're not.
A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out.
It'll be hard not to put this sauce in and on everything.
A master recipe for beautiful refried beans.
An earthy, hearty version of the classic Italian dish.
Piccadillo is classic Cuban comfort food, made from ground meat mixed with a flavorful combination of olives, capers, and raisins.
A staple of Khoja Ismaili cuisine.
Ready. Set. Stock.