Next time you’re craving pesto, make this simple and easy pesto orzo that uses basil, parmesan and olive oil to bring out those flavors.
This week it is lovely to welcome Ivy from Dolce Senza Zucchero as the host of both the English and Italian editions of Weekend Herb Blogging.Now if you're new to Weekend Herb Blogging or haven't joined in for a while, here's a quick...Show More Summary
Fattier fish like salmon pair beautifully with acidic and bright citrus, like the lemon and lime juice used in this inventive salmon recipe. It’s simple and yet totally creative. Try serving with a bowl of steamed white rice.
Take away the chill of winter with this healthy and flavorful North African Chickpea Soup from Passion4Eating.
Creme brulee is the dessert of choice at many upscale restaurants, but crème caramel is another classic French dessert that deserves at least as much time in the spotlight. Crème Caramel is a custard that is baked with a layer of caramel on the bottom, rather than added on top as it is found in a...
It’s always fun to get something in the mail – especially when it is a package full of goodies, and not a bill. It is easy to buy yourself a little gift online, but you lose the element of surprise that comes with really getting an unexpected package. One possible solution to this is to...
These creative chocolate-dipped spoons and candy canes from Betty Crocker are a festive and fun holiday gift!
You can make sushi. You can make sushi with fried shrimp or asparagus tempura rolled inside. Did you know you can also make tempura battered and fried sushi rolls?
If your friends and loved ones appreciate a good Oreo, they’re bound to love these gorgeous mini doughnuts with chocolate cookie crumbles and cream cheese glaze.
Full disclosure: this is kind of a really creepy video. But if you're looking for some hardcore pizza weirdness...look no further than this loop of a couple enjoying a deliciously cheesy, baby stuffed crust pie.
When it comes to baking contests, the Pillsbury Bake-Off is among the biggest and best. Now in its 46th year, this influential contest is the event which has given America such recipes as the Tunnel of Fudge Cake and Peanut Butter Blossoms. See what went down at this year's bake-off, including the million prize winner.
Ever wondered what the daily specials on Bob's Burgers would taste like? So did Cole Bowden, creator of The Bob's Burger Experiment.
Soy sauce and butter is one of my favorite flavor combinations and when the weather gets colder, I like to combine it with one of my favorite squashes: sweet and intense kabocha. When roasted, the flavors all intensify and the texture becomes creamy and satisfying.
Do you like love food? Have strong writing skills? Live in New York City or within commuting distance? Want to work in an unpredictable but always-exciting office where you'll be part of the action from day one? Feel good about trying sandwiches and ice cream all day long? If so, a Serious Eats internship might be for you!
Creamy white chocolate lemon cream cheese fills a moist spiced pumpkin cake. The pretty presentation makes it perfect for the holidays.
Japanese import Ootoya specializes in teishoku, set meals of meat or fish with sides like rice and steamed egg custards, but you need to start your meal somewhere, and the Homemade Tofu Salad with Special Bonito Flakes ($12) is a fine way to do so.
Searching for a fun new spin on a white pie? Look no further than this Brussels sprout and pancetta pizza with Béchamel sauce from Cucina Urbana in San Diego.
Christmas is closing, with just a few more weeks of December to go, and holiday flavors are everywhere. One standout is peppermint, which is closely associated with Christmas because people never seem to get tired of peppermint candy canes, and I’ve seen lots and lots of delicious-sounding peppermint recipes appearing on the blogs. Sally’s Baking...
November is the time when we really start gearing up our baked goods consumption, so it's no surprise that this month we ate cinnamon buns, doughnuts, and baklava—and that's not even including Thanksgiving dinner.
These days, more and more mixologists are bringing the techniques of molecular gastronomy behind the bar, using high-tech methods to refine their drinks. But other bartenders are all about the classics. We asked bartenders across the country: Molecular mixology, yay or nay?