Depending on how it’s cooked or cut, cabbage can yield all kinds of different flavors, from crisp and peppery in coleslaw to beautifully caramelized, as in this dish.
A vegetable tart with robust-tasting filling featuring the classic combination of meaty mushrooms and sweet leeks partially wrapped in a hearty pastry.
For this recipe, we prefer the steady, even heat of a cast-iron skillet. A heavy stainless-steel skillet may be used, but you may have to increase the heat slightly.
Pineapple Buns are a go-to pastry in Chinatown markets and restaurants throughout the U.S. Thanks to a sugary backed topping, they are both fluffy and crunchy. And there's no limit to the fillings - sweet or savory - that you can add to them.
Fiskesuppe, as it’s called in Norwegian, can be found at nearly every restaurant on the Lofoten Islands of northern Norway.
I used to miss my dad’s curried egg sandwiches until the guys at Thug Kitchen gave me the idea of using chickpeas in place of eggs in my sandwich.
When silky salmon meets peppery spice, your taste buds are treated to the most aromatic— and pleasantly heated— flavors.
Get that damn lobster out of my mac and cheese! Truffles do not make it better. If you add truffle oil, which is made from a petroleum-based chemical additive and the crushed dreams of nineties culinary mediocrity, you should be punched in the kidneys.
One of the original street foods of the world, make this amazing Szechuan dish at home - with a spice level of your own choosing.
America's Test Kitchen found the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t pool at the bottom of the pan or keep the skin from crisping up.