Recipes

Our fixes: Overcook the noodles. Raid the pantry. Puree the dressing.

Cradle sweet-tart, peak-of-summer fruit in the butteriest, flakiest pastry.

Creamy white beans and an herby dressing provide a fresh, filling take on tuna salad.

The appeal of a chopped salad is that all the ingredients are cut to a uniform size and tossed together, permitting a taste of everything in each bite.

An expert method helps you fry meaty pork chops to crunchy, juicy perfection.

Hawaiians cook their macaroni until it's "fat." Turns out they know what they're doing.

With plush vegetables, spiced meat sauce, and a top coat of satiny béchamel, this iconic casserole is equal parts festive showpiece and supreme comfort food.

Making French toast even easier starts with a cast-iron skillet.

Salmoriglio, the island’s lemony, garlicky herb dressing, makes grilled seafood and meats shine.

We set out to achieve a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor. The result? One of our most popular recipes of all time.

Fresh corn and basil add summery notes to this easy pasta dinner.

Quench your thirst with this refreshing drink.

This formula combines the convenience of concentrate with the complexity of fresh squeezed—and the nuanced truth about how lemon flavor works.

Sausage, egg, and cheese on a biscuit is always a home run—but strategy and smart techniques make it a grand slam.

Allow us to reacquaint you with your favorite pie: thick, plush, crisp, and extra-cheesy. And novice bakers, take note: There's no rolling, stretching, or baking stone required.

Once an award-winning recipe, this no-bake chocolate pie has an incredible light and fluffy texture-but we wanted to amplify the chocolate flavor.

Loading a cake with fresh peaches sounds like a great idea- until the flavor fizzles out and the crumb is drenched in juice.

What if you could make a vinaigrette that would stay emulsified and taste great for a week?

Cooks have briskly tossed, turned, and flipped food in this vessel for centuries. We dug deep into this ancient culinary art to understand exactly why and how it works.

Popular in Italy, burrata is a deluxe version of fresh mozzarella in which the supple cheese is bound around a filling of cream and soft, stringy curds.

This Alabama restaurant favorite mixes Greek-inspired flavors with a few Southern sensibilities.

Most potato salads aren't what they could be-the potatoes are mushy or the vinaigrette is bland. Here's how to make perfect American-style potato salad every time.

Crunchy pickled cucumbers add brightness and texture to these hearty vegetarian sandwiches.

In our quest for fritters with fresh corn flavor, crispy exteriors, and pillow-soft centers, we learned that less is more.

Pork and peaches were made for each other . . . and for the grill.

One test cook shares her family's savory, sticky, slightly sweet wings with a wider audience.

This rich, decadent tart makes good use of this popular spread.

Slices of ripe tomato nestled into a buttery, flaky crust? Sounds great, until the liquid in the tomatoes rains on your parade.

Bound with gobs of stretchy mozzarella and mayo, corn cheese is a perfect sidekick to beer and barbecue.

Dashi, the backbone of countless soups, stews, and sauces, is the cuisine's universal, umami-rich elixir.

Time for something fun!

These delightfully complex tacos are a family affair at Karina’s Cantina.

For a sweet treat that’s great for gifts, we make a buttery, nutty layer of toffee, let it harden, and then coat both sides with chocolate.

To make this an easy recipe, we replaced four standard ingredients—flour, salt, baking soda, and some of the sugar—with self-rising flour and sweetened condensed milk, allowing for minimal prep time.

The official drink of Puerto Rico, this magical combination of pineapple, coconut, and rum can be enjoyed either shaken over ice or frozen.

Our test cooks discovered seasoning hot potatoes produced an extra flavorful potato salad. Now we share that secret with you.