Recipes

Whisk butter into a little simmering water and—poof!—you've got beurre monté: liquid silk that pairs with any seasoning and gilds everything it touches.

The buttery, sweet savoriness of carabaccia, Tuscany's centuries-old red onion soup, introduced us to an entirely different side of allium complexity.

They're golden, succulent, and accompanied by luxurious pan sauces.

You no longer need to fear the drudgery of peeling hard-boiled eggs—with the right cooking method, the shells practically fly off.

Simple, shiny, and packed with flavor.

We set out to make a smooth, creamy, cheesy sauce without the bother of a béchamel or custard. Making the whole dish in just 20 minutes was a bonus.

Of course it should be rich and creamy. But for a version of this restaurant classic that’s vibrant and complex, there’s more to consider than the namesake ingredient.

This stewy chicken dish takes inspiration from chicken cacciatore.

This quicker version of bolognese doesn’t sacrifice flavor.

Our berry slab pie is guaranteed to elicit oohs and aahs before the first slice is even cut. And no one will know it's a cinch to prepare.

We set out to achieve a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor. The result? One of our most popular recipes of all time.

For a springtime dessert with a twist, we layer a cardamom-and-lemon-scented batter with jammy rhubarb and a crunchy almond streusel.

A failproof path to an elegant springtime quiche.

Half a dozen meats and hours of pot watching make a lush, deeply savory version of this tagliatelle bolognese. We wanted those results with fewer ingredients in half the time.

This American classic has a lot going for it: moist cake, delicate spice, tangy cream cheese frosting. If only it were handsome enough to serve to company, too.

The sweet, salty, umami-packed dish that’s ubiquitous in the United States is not what you’ll find in Tokyo. Japanese cooking authority Elizabeth Andoh helps set things straight.

We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked nearly 200 pounds of potatoes to get it.

Blanched broccoli and creamy avocado dressing refresh this picnic-table classic.

Forget big pots of water, long simmer times, and gummy mash. Rigorous testing and our best potato science revealed a smarter, faster, more flexible path.

This easy, one-skillet supper will make you see cod in a whole new light.

Part of its appeal is its seemingly magical transformation during baking: A single batter goes into the oven but comes out as a twofer—an airy, soufflé-like cake resting on top of a silky lemon pudding.

A trio of sweet peas, each treated differently, turns this salad into a showpiece.

The tangy, silky sauce lavished on this Mexico City staple is a standout.

We found the secret to buttermilk pancakes that cook up fluffy from batch to batch.

This rich, creamy pasta is weeknight comfort food at its finest.

Chicken pot pie usually requires a major time commitment. Our trusty Dutch oven proved to be the key to an easier way.

Learning to make soft, wholesome rotis traditionally requires a mentor's guidance—but with our recipe, you can make them on your own.

West Sumatra's tradition of slowly cooking and browning beef with coconut milk and vibrant aromatics delivers a braise unlike any other.

Two beloved Asian cakes unite in this kaleidoscopic celebration centerpiece.

This crisp, elegantly slim, and shockingly simple pâte sucrée crust should be in every baker's back pocket.

Creamy, crunchy, whole, or chopped—any way you like them, these versatile legumes are your ticket to an array of satisfying meals.

Britain’s triple-decker combo of buttery cookie, sweet caramel, and dark chocolate makes a perfect holiday gift. But only if every layer is flawless.

Allow us to reacquaint you with your favorite pie: thick, plush, crisp, and extra-cheesy. And novice bakers, take note: There's no rolling, stretching, or baking stone required.

Ham is appealingly simple but often comes out dry and jerkylike. Here's what you need to know to produce a top-notch glazed ham that is always moist and tender.

There's no clearer snapshot of Jamaican Chinese cooking than pepper steak: the beef-and–bell pepper stir-fry lavished with heady seasonings and brown gravy.

Was there way to avoid dense, soggy carrot cake and produce a streamlined recipe at the same time?