Award-winning Chicago pastry chef Mindy Segal riffs off the classic PB&J sandwich with her recipe for ingenious thumbprint cookies, which she shares from her new cookbook, Cookie Love.
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We'll show you how to make a batch of crisp, golden Chinese rolls with fresh spring vegetables and a savory dipping sauce that's leaps and bounds beyond the sweet, sticky stuff that you get in a take-out bag.
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If you're not familiar with leeks, their shape can seem daunting, and you'll probably notice that they pack some grit within their green and white folds. Here are some simple steps to clean them and get cooking.
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As every hot sauce enthusiast knows, there's always room for one more, especially when it comes to gochujang, the Korean blend made from red chile and fermented soybeans. Learn more.
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We've been known to make a meal out of a cheese plate, but you can empty out your dairy drawer and turn it into a three-course meal as well.
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If you're one of the lucky ones who finds cilantro pleasing to the palate, we have a few ways to use what's left of the bunch after making salsa or chimichurri sauce.
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Chefs have been pickling and fermenting in their basements and walk-ins since the dawn of restaurants. But now, enterprising chefs are getting seriously creative with every part of their preserves.
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Chances are you know how to make a tart or compote with the beloved vegetable, but we've come up with a couple of new ways to work with those bitter stalks (hint: fried rice and rhubarb is now a thing). Prepare to be tickled pink.
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It's easy to order Indian takeout, but it can be just as simple (and more rewarding) to make your own. The spices in these recipes for chicken, flattened rice and millet pudding will wake up taste buds you never knew you had.
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Forget froufrou toppings and fancy milks--taking the right approach to the oat itself can transform the ancient grain into something subtle, hearty and alluring. Step one: Soak your oats.
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Heather Hardison illustrates gardening 101 in her new book, Homegrown: Illustrated Bites from Your Garden to Your Table.
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For this edition of Secret Weapon, Tim Graham of Chicago's Travelle shares his recipe, as well as his favorite ways to use kasundi.
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Celebrate Thomas Jefferson's 272nd birthday with a TJ-inspired dinner menu of artichokes barigoule, charred peas and olive oil pound cake.
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We get it: Avocado toast isn't going anywhere for a while. But here's why radish toast is its prettier, more interesting cousin.
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Curtis Stone squeezed in some time to drop by the Tasting Table Test Kitchen to show off the grilled piri piri chicken with slaw recipe that keeps him coming home to roost.
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Marc Vetri has strong (very strong) opinions on how to sauce pasta. Learn from the master himself.
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Watch as Marc Vetri makes beautiful tagliatelle with silky smooth mushroom ragout and witness how effortless (and delicious) fresh pasta can be. Here's all the inspiration you knead.
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If you're a well-intentioned modern cook, you may have to overlook a few things to make this classic chicken casserole. But you'll thank us when you go back for seconds.
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You probably already reach for them when snipping herbs right onto a dish or trimming a piecrust, but you might want to consider reaching for your shears for some of these tasks, too. Find out more.
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Author and Edible Seattle editor Tara Austen Weaver shares tips on how to start and maintain an edible garden.
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Tara Austen Weaver shares her tips for how to preserve an edible garden harvest for a year-round edible pantry.
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Pour yourself a cocktail tonight and enjoy a dinner of artichoke dip toasts alongside a bowl of chickpea and lentil-packed Moroccan stew.
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Learn how to shop for fresh seafood from Vinny Milburn and Adam Geringer-Dunn of Greenpoint Fish & Lobster Co.
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Learn how to break down a lobster in order to enjoy every morsel of meat you possibly can.
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With their rich flavor and irresistible crunch, toasted nuts are hard to beat. Culinary and pastry professionals give us advice on how to do it right.
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When we talk to chefs about their essential kitchen tools, spiders--long-handled spoons with a fine-mesh basket in the shape of a shallow bowl--tend to come up often. Find out why.
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It's the day after a big holiday weekend, and you don't want to think about cooking. Here's how to craft a perfectly acceptable dinner tonight from two packages of dried noodles.
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