Columnist Chetna Makan shows us how to maximize flavor in a minimal amount of time.
How to defrost frozen fish in as little as 20 minutes—and keep yourself occupied in the meantime.
A new recipe for your dinner repertoire.
Why use regular olive oil when you could use tadka? Tempering spices in oil adds flavor and crunch...
As the weather gets colder and we get cozier, we're leaning into baking season, hard, and cooking...
We put it on everything.
The sweet and spicy, hot and crunchy beauty of aloo chaat.
Right now, our staffers want spaghetti squash with Pecorino Romano cream (oh yes), lots of steak...
Table for One columnist Eric Kim turns again to his favorite kitchen appliance.
Ready, set, viral.
Lentil soup, chicken with orzo, and rice pudding for dinner tonight.
This week's Big Little Recipe—a weeknight dinner with no shortage of oomph—is inspired by one of the...
The sauce is no-cook, and the whole dish comes together in 15 minutes.
"A sauce that would make even a boot taste good."
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