Whirring up roasted red peppers with olive oil and garlic makes a tangy sauce that’s a nice alternative to classic pizza sauce. Don’t have a large cast-iron skillet? Don’t fret. This recipe works on a pizza stone and baking sheet as well. As long as you preheat whichever one you use, the crust will come out crispy every time.

Cast-Iron ...Read more

Green beans have graced holiday tables and accompanied everyday meals for centuries.

The folklore

Native to Peru, green beans traveled via migrating Indian tribes through South and Central America and on to Europe by way of Spanish explorers. Whether you know them as haricots verts (green beans in French), string beans, or ...Read more

We are getting into the dead of winter when I crave comfort food. Sometimes that might mean a crisp, clean salad. And this salad can change depending on the season.

During winter, try shavings of peeled Fuyu persimmons or apples or pears; for spring, strawberries, apricots or grapefruit; summer is a great time for peaches, cherries or plums; ...Read more

My sister’s family has mastered the party-friendly cheese ball. Decorated to resemble trees, snowmen, pumpkins and more, they pull out all the stops to create elaborate versions for nearly every family party.

This easy-to-make appetizer proves perfect for casual gatherings, football game-watching and tailgating. A decorated cheese ball is ...Read more

A crispy, juicy chicken cutlet topped with tangy marinara sauce and a layer of Parmesan and gooey mozzarella cheese — there is a reason we all love Chicken Parmesan. When it’s done right, there are few things better than this classic Italian-...Read more

Crumb cake should be tall and fluffy with a thick, toasty layer of cinnamon crumb topping. And that’s exactly the kind of crumb cake this recipe makes. Here, cinnamon and brown sugar team up to create a soft and moist cake that’s full of nutty caramel notes once baked. It’s so good, you’ll want to keep this recipe in your back pocket for...Read more

LOS ANGELES -- Is it a chicken tender, finger or strip?

Whatever you call your breaded and fried belts of boneless chicken, there are entire restaurants devoted to them. Once relegated to the kid's menu, chicken tenders are behind some of the most successful restaurant chains in the world.

This year, revenue at fast food chicken restaurants is...Read more

What’s the gimmick here? That these are large gummies. They are, but not insanely huge. You could still eat one in a large bite.

But eating a gummy of Shaquille O’Neal’s face does have an interesting appeal.

These gummies come in two varieties: Shaq’s face in peach, berry punch and orange flavors; and sugar-covered sour gummy snacks ...Read more

This easy bean dish from Tieghan Gerard's latest cookbook, "Half Baked Harvest: Quick and Cozy" (Clarkson Potter, $32.99), will make dinner or lunch feel like a warm hug. It combines the flavors of a creamy tomato soup with cheesy white beans and herby basil pesto with a touch of garlic.

Full of protein, the beans cook up soft and creamy — ...Read more

LOS ANGELES -- Is it a chicken tender, finger or strip?

Whatever you call your breaded and fried belts of boneless chicken, there are entire restaurants devoted to them. Once relegated to the kid's menu, chicken tenders are behind some of the most successful restaurant chains in the world.

This year, revenue at fast food chicken restaurants is...Read more

I didn’t actually have to make the butter myself.

The idea started out as a joke, anyway. But the more I thought about it — and I didn’t think about it too long — the better the idea seemed. So I went ahead and made the butter.

It’s easy to do. Maybe not as easy as going to the store and buying butter, which I already had in the ...Read more

What’s the food forecast for 2025? If you like spice, there’s good news: A big cloud of peppercorns is on the horizon, happily rolling in.

The formerly humble seasoning pepper has become a not-so-secret weapon for chefs, in a range of colors, shapes and provenances, from the renowned black Tellicherry from Kerala state in southern India to ...Read more

This meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying. Skip the naan flatbreads to make this recipe gluten free.

Winter Vegetable Mulligatawny Soup

Serves 4

Active Time: 25 minutes

Total Time: 50 minutes

3 tablespoons extra-virgin olive oil, divided

1 medium onion, ...Read more

The question of nature vs nurture usually refers to a person’s personality and character and asks which one is most likely to determine who you will be as an adult. But the question of nature vs nurture is also relevant to your risk of developing certain diseases.

Your genetic makeup, passed onto you from your parents, determines everything ...Read more

The holidays are over, and what most of us want are Seriously Simple recipes that are full of flavor that don’t keep us in the kitchen. This turkey breast, bathed in fragrant, slightly Asian flavors will satisfy our desires.

I have embellished this basic recipe with a few of my own flavor components. You can make this in a few minutes on a ...Read more

We all expect steak to be special at a steak house. Indeed, the dry-aged beef and bison cuts at the Mercantile Steak in Kalispell, Montana, are beyond exceptional. But it’s their giant popovers and decadent herbed garlic butter that we can’t forget.

Deeply tanned, crackly crisp on the exterior, with a pillowy soft interior, these are the ...Read more

I’m all-in on easy weeknight dinners, but sometimes you just want to tuck into a meal that looks and tastes a hair fancier than your everyday fare and is still simple enough to pull off after a long day (like these stuffed pork chops or this ...Read more

I’ll admit that I’m not the biggest sweet potato fan. Sure, I like them just fine in a pot of chili, but I rarely pick them over other sides (with the exception of...Read more

Nothing offers a taste of nostalgia like cooking a favorite childhood meal for your own family.

Take chicken and biscuits. Many of us grew up with this classic comfort food that allowed budget-minded cooks to stretch yet another dinner out of a roast chicken, or this time of year, turkey.

You don't need much meat to give some heft to the ...Read more

Curly endive, or frisee, is my go-to salad green through winter. The frizzy emerald leaves and creamy interior are lightly bitter and sturdy, and add oomph to rich, hearty cold-weather dishes.

Best known for its role in the French bistro salad Lyonnaise, made of tossed frisee, lardons of bacon and topped with a poached egg, this endive is open ...Read more