Holiday cooking puts serious pressure on the oven—between the roast, the sides, and the last-minute bake you swore you wouldn ...

Roast vegetables: Preheat oven to 400°F. Toss sweet potato and fennel with a drizzle of olive oil, salt, and pepper. Roast ...

After another year of dining out, veteran restaurant critic Merrill Shindler recalls his favorite experiences from the past ...

The first combines popped corn kernels and roast peanuts, the second leans more savory and the third uses fresh grated ...

Blue Apron’s holiday menu does have overlap with the meal kits Blue Apron offered for Thanksgiving, which I also cooked.

4. Pour sweetened condensed milk evenly over crumb mixture. Layer chocolate chips, coconut and nuts on top. Press down firmly with fork. (Don’t miss that step; toppings can fall off otherwise.) 5.

Professional chefs share the secret ingredient that transform Brussels sprouts from bland to delicious making them 'sweet and ...

Bourdain’s take on this classic holiday dish is simple and timeless, and the more I make it, the more I love it.

She had a very rich, professional life at a time when a lot of women didn't, and then she always was providing us the ...

Chestnut carries an ancient, almost forgotten flavor that turns any Christmas dish into an emotional memory. Roasted, pureed ...

In a restaurant kitchen, even professional chefs don’t have to make every element of a three-course meal. But at Christmas, ...

Hit the sweetest road trip in Michigan with legendary bakeries serving pies, paczki, pan dulce & more carbs totally worth the ...