What to Cook (Page 248)

Muffin Tips from a Baker Who Has Made Thousands (+3 Recipes)
Muffin

Muffin Tips from a Baker Who Has Made Thousands (+3 Recipes)

From her first job at a bakery to current all-around oven master, Erin McDowell has a few tricks up...

by:  Erin Jeanne McDowell
April 27, 2017
Asparagus Season is Here! Make this Simple, Clever Salad
Farmers Markets

Asparagus Season is Here! Make this Simple, Clever Salad

Plus a nifty little dressing

by:  Alexandra Stafford
April 26, 2017
A Sweet, Tangy, Mostly Hands-Off Pork Adobo Recipe
Meat

A Sweet, Tangy, Mostly Hands-Off Pork Adobo Recipe

A Filipina home cook shares her tips and tricks

by:  Anna Francese Gass
April 26, 2017
When a Lemon Cake Meets a Cookie, This Happens
Bake

When a Lemon Cake Meets a Cookie, This Happens

Cream cheese plays matchmaker in this delightful combo

by:  Posie (Harwood) Brien
April 25, 2017
Bengali Food is Nearly Inconceivable Without This Ingredient
Heirloom Recipes

Bengali Food is Nearly Inconceivable Without This Ingredient

My mother could barely believe I was trying to cook without it

by:  Rinku Bhattacharya /Spice Chronicles
April 25, 2017
5 Between-Season Dinners Starring Onions, Old Faithful
Onion

5 Between-Season Dinners Starring Onions, Old Faithful

They're vegetables, after all.

by:  Kate Winslow
April 25, 2017
Bodega Eggs: The Stupid-Easy Way to Make Eggs
Gifs

Bodega Eggs: The Stupid-Easy Way to Make Eggs

When it comes to breakfast sandwiches, we're on Pete Wells's team: There is no better, quicker, easier...

by:  Rachel Christensen
April 22, 2017
A Verdant, Versatile Sauce to Jazz Up Your Dinners (No, It's Not Pesto)
Sauce

A Verdant, Versatile Sauce to Jazz Up Your Dinners (No, It's Not ...

Seasons change, and the food on your table with it—but chimichurri will always bring the party

by:  Alexandra Stafford
April 21, 2017
A Simply Good Oyster Pie That Tastes Like the Chesapeake
Heirloom Recipes

A Simply Good Oyster Pie That Tastes Like the Chesapeake

And a spicy secret ingredient that was nearly lost forever

by:  Sarah Jampel
April 21, 2017
A 4-Ingredient Salad, from Tuscany Right to Your Plate
Artichoke

A 4-Ingredient Salad, from Tuscany Right to Your Plate

And it's perfect for spring

by:  Emiko
April 20, 2017
Better Ways to Make Pot Brownies (According to Our Readers)
Ephemera

Better Ways to Make Pot Brownies (According to Our Readers)

Move over, Mario Batali. (Happy 4/20.)

by:  Leslie Stephens
April 20, 2017
Know How to Make These 6 Chinese Sauces, Make *Any* Dish More Flavorful
Sauce

Know How to Make These 6 Chinese Sauces, Make *Any* Dish More Flavorful...

Start with a simple scallion oil, progress to advanced stir-fries

by:  Madame Huang
April 20, 2017
The Most Famous Dish in London Is Worth the Hype
Meat

The Most Famous Dish in London Is Worth the Hype

St. John’s roast bone marrow is not to be missed.

by:  Fuchsia Dunlop
April 19, 2017
The Little Trick We Learned from London’s Best Curry Houses
Travel

The Little Trick We Learned from London’s Best Curry Houses

Fried, but not forgotten.

by:  Ducksoup
April 19, 2017

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