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Creamy, spicy, rich, and sweet.
These are the crispiest, most flavorful roast potatoes you'll ever make.
Sick of sauce? Here's another way to preserve your summer tomato haul.
Nothing wrong with a classic.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Perfectly even edge-to-edge cooking and foolproof results.
Sweet corn and salty pecorino cheese come together in this simple no-stir pressure cooked risotto.
So good right away; even better the next day.
Light seasoning allows your rice to shine.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
The off-the-cob version of Mexican grilled corn.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Riselotes—the love child of creamy corn risotto and Mexican street corn.
A fresh and summery Italian classic.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
A BLT is a tomato sandwich, seasoned with bacon. From this basic premise, all else follows.
A classic one-pot Japanese chicken dish.
One pan, tender clams, juicy tomatoes, and a delicious broth.
Perfect hard-boiled eggs require the right technique.
Browned on the outside, juicy within.
An ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Never overcook your salmon again.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
Go diner-style this morning.
Just as fast as the blue box, but way, way better.
The crispiest, crunchiest, juiciest fried chicken around.
The best technique for an even crust and deeply flavorful pan-seared steak.
A super-simple Hawaiian raw-fish classic.
A mozzarella, tomato, and basil salad that's anything but bland.
Marinated steak, mushrooms, and onions: a steakhouse experience on a stick.
Brisket ain't got nothing on this, baby.
Three different tomato sauces blend to make a perfect, harmonious whole.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
Easy roasted mushrooms with olive oil and herbs.
An easy, pull-apart-tender, extra-porky roast.
Sous vide your way to the juiciest pork tenderloin ever.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
The slow-cooked, crisply charred effect, no rotisserie required.
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