The off-the-cob version of Mexican grilled corn.
Creamy, spicy, rich, and sweet.
The secret is a little zest.
A fresh and summery Italian classic.
Shake, shake, shake. Wake, wake, wake.
Maximum crust and maximum flavor.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Light seasoning helps fried rice shine.
So easy, it's practically done before you start.
Go from crumbly to smooth and spreadable in no time.
Chimichurri sauce is Argentina's go-to pairing for steak, and it couldn't be any easier.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Protein-packed pantry staples are the key to this simple, classic, warm-weather salad.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Indonesia's take on fried rice gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
A little nip of vodka makes this creamy tomato sauce a force to be reckoned with.
Beating the egg whites leads to lofty results.
Sticky, sweet, and salty spuds
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Like chocolate chip ice cream, only better.
Cooking boneless, skinless chicken breasts on the grill is easy—here's how.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Loaded with garlic and fresh herbs, this shrimp scampi is quick, easy, and packed with flavor.
The best way to get started with Iberian tinned fish is to open a can.
Why tadka is an important layer of flavor in many Indian dishes, how to prevent it from becoming bitter, when to use it, and what oils and spices to use.
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