seasonal and holiday
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
The off-the-cob version of Mexican grilled corn.
A tonkotsu just like the one at your favorite ramen shop.
Creamy, tart, and spicy.
A fresh mixture of onions, cubanelle peppers, garlic, and herbs.
You have to try to mess up this easy method of cooking a steak.
You don't need an earthen pit to make this.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Never overcook your salmon again.
Creamy, spicy, rich, and sweet.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Marinated chicken thighs + broiler = dinner.
The best way to roast chicken for evenly cooked, juicy meat.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Cooked low and slow, this tomato sauce is rich and sweet.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Crème fraîche is easy to make at home.
Perfectly even edge-to-edge cooking and foolproof results.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Why you should buy whole chickens instead of chicken parts.