Dining In
Latest
Recipe: Fried Cauliflower with Currants & Pine Nuts
Perfect as a snack or side dish, this recipe by Einat Admony is a crowd-pleasing favorite.
Recipe: Moqueca Baiana (Brazilian Seafood Stew)
Chef Paulo Machado shares his passion for his native cuisine with a traditional recipe for moqueca baiana.
Recipe: Malabi (Milk Pudding)
Nur serves this Middle Eastern dessert with rose water, grenadine, pistachios and rose petals.
Recipe: Easter Tsoureki Bread
Chef Konstantino Blokbergen shares his recipe for the traditional Greek bread with a hard-boiled egg baked into it.
Chefs' Lamb Cooking Tips & Tricks
Whether you’re preparing a dish for a holiday or simply changing up your dinner routine, take these tips from the pros.
Rice Pudding: Junoon's Family Heirloom Recipe
There’s a secret to the meticulous Indian dish.
Recipe: Blue Ribbon’s Famous Bone Marrow with Oxtail Marmalade
The dish has been on the menu since 1992—and it's not going anywhere.
Recipe: Tanya Holland's Herbed Mushroom Spoonbread
This version of a Southern classic includes sautéed mushrooms, fresh thyme, and Cheddar cheese.
Recipe: Raspberry Soufflé
Try this recipe for a cloud-like soufflé from three-Michelin-starred Swiss restaurant B.Violier.
Recipe: Tanya Holland's Smoked Pork Hash
The chef shares one of her favorite recipes from her restaurant, Brown Sugar Kitchen.
How to Make a Proper Irish Coffee
Cocktail guru Pamela Wiznitzer explains how to make the drink.
Recipe: Pastrami Beet Toast
Bresca makes an inventive, vegetarian take on pastrami and rye.
Recipe: Burrata Cheese Two Ways
Acclaimed chef Nancy Silverton shares two fuss-free recipes featuring creamy burrata cheese.
Recipe: Chicken Fried Chicken
Learn how to make a Chicago diner's crowd-pleasing favorite.
Recipe: Pre- or Post-Workout Pancakes
Fuel up on these flapjacks before or after your next workout.
How to Prepare Steak for a Crowd
Chef Bryan Voltaggio shares his tips for purchasing and preparing steak for a large group.
