Merrill learns how to make meatballs even more tender: put the sauce on the inside.
Congratulations to savorthis, whose Bulgogi Jerky won the contest for Your Best Road Trip Snack.
Amanda shows us how to make a super-easy 2-course dinner classic -- start planning your party now!
Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way.
Shepherd's pie, a freezer-friendly meal for the whole family, plus some useful freezing tips.
The straight-shooting brisket to get you through the winter (with a clever technique that makes every slice the best slice).
When you're in the mood to treat yourself -- or cooking a dinner to impress -- a good, hearty steak always does the trick. Here are 7 recipes for the superlatives of steak; 7 recipes to do your piece of meat proud. You deserve it -- and a glass of red, to boot.
There are sandwiches, and there are sandwiches.
As you get ready to fire up the grill this Independence Day, we're here with a crash course in understanding the different cuts of meat that you'll be tossing on the coals.
Summer's about freedom, right?
Today: Tom takes a long, hard look at his stack of cookbooks. I used to read a lot of cookbooks. Not in the literary sense; no, I simply read them for the recipes and then tossed them back onto the stack. I feel guilty about this past -- whenever I read a novel I usually skip all the preliminary stuff too. No preface, no foreword, no nothing. I go right to chapter one, or in the case of a cookbook, the first recipe. When one of the first novels I remember reading gave away the story in the first few pages of the foreword, I distinctly remember thinking, "I won't do that again." So it has become habit to just skip to chapter one.
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