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