Recipes

Mayo is certainly not a traditional ingredient in meatballs. But it’s not an unusual choice, either, when you consider its parts: egg, oil, and a small amount of vinegar or lemon juice, all whisked or blended together.

This is a simple but very satisfying recipe. Dredged chicken cutlets are lightly pan-fried, then smothered with a basic lemon butter pan sauce. When

This a my super special for company chicken roasting method. Oftentimes I will just season a chicken, shove a lemon and some aromatics up its bum, smear it with butter toss it in a hot oven and hope for the best. But when I have time to plan ahead, this is the recipe I choose.

Puerto Rican tradition of infusing turkey with the flavors of a traditional pig roast, will change your Thanksgiving game forever.

This dish was inspired by a recipe from Fine Cooking for chili con carne. We'd been eating a lot of beef recently, so I decided to try the chili with pork shoulder instead. Then, I thought I might reduce the liquid a little and get rid of the cannellini beans, so I'd end up with more of a thick stew than a soup.

I make this almost weekly and it is literally greeted at the table with cheers by my kids. I’m not surprised…

These are also delicious boiled until tender, then sautéed in butter (I top mine with grated Parm and black pepper for the ultimate comfort food snack)."

There's nothing quite like fried chicken. It's crispy on the outside, juicy on the inside, and, when done right, packed with flavor. I think it's safe to say that most places have their own version, and Hawaii is no exception. This sweet rice flour–battered chicken is perfectly crunchy,

My curried chicken salad is much spicier, thanks to a heaping tablespoon of curry powder and a pinch of cayenne pepper

I love cooking with my siblings. Since we all live in different states, when we are together, cooking is a favorite activity. Before my brother relocated to New York City a few months ago, we had weekly cooking fests –

A great satay is made up of three things—flavorful, succulent meat, a good char, and a great peanut dipping sauce. Out of the three, the sauce is the one that’s often overlooked. But get it right, and it’ll be a real game-changer, perfect for your next satay shindig.

live for the day-after-holiday-feast sandwich, and giving it the Monte Cristo treatment with a few slices of soft, gently sweet St Pierre Brioche Loaf takes this celebration of leftovers to the next level.

This dough was adapted from Bread Toast Crumbs by Alexandra Stafford and customized to the grill thanks to tips from our grilling book by Paula Disbrowe.

This is a home grown version of my favorite pizza at my favorite local pizza joint (which some of you may know as Pizzeria Mozza).

This minty pea soup from Nigel Slater is light, bright, and will make you feel like a million bucks—and it comes together pretty near instantly if you have a good broth on hand. As Slater says, "The flavor will stand or fall on the quality of the stock

A take on my mother’s yu xiang qie zi, or “fish-fragrant” eggplant.

The tahini-yogurt marinade for these skewers works well with all kinds of protein, from chicken and beef to salmon or lamb. It's so good you may want to make extra and set it aside,

This recipe is shared in partnership with Smithfield Marinated Fresh Pork.

Lumpia is a Filipino-style spring roll filled with beef, pork, and vegetables rolled in a thin crepe wrapper.

Instead of dicing cooked chicken breast for a salad, I like to brine a whole chicken, roast it, then pick the meat off the bones