This plant-based stuffed flank steal with mushrooms and mulled wine shallots is a meaty main that will win over every guest ...

Adam Sweetland has cooked for many different types of diners since graduating from IUP Academy of Culinary Arts, the ...

My children are always delighted by traditional British puddings, so I made it my mission to serve up all of Delia’s classics ...

A curated lineup of seasonal dishes and festive flavors to help inspire your Thanksgiving menu this year.

For the pasta, in a large cooking pot, bring 4-5 litres water to the boil and add a fistful of salt. Put the ’nduja-mascarpone paste into a pan large enough to easily hold the cooked pasta. Add half a ...

1. Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3 ...

Sweet sea scallops cook quickly, needing only a brief 2- to 3-minute sauté to bring out their delicate flavor. Once the scallops are removed, the same skillet is used to create a bright, savory sauce ...

Vaughn Vreeland shares recipes from the new NYT 'Cookies' cookbook. Cookie lovers, this one's for you. New York Times Cooking writer and video host Vaughn Vreeland, stopped by "Good Morning America" ...

In this episode of In the Kitchen with Matt I will show you how to make Lemon Butter Cookies. This recipe for lemon butter cookies is really easy to make, if I can make them, you can make them. I had ...

Years ago when I was an intern at Martha Stewart, I was tasked with baking an Atlantic beach tart. In preparing the recipe — which is similar to Bill Smith’s well-loved Atlantic beach pie with a ...

When I moved into my home 15 years ago, the garden was dominated by a hilariously large patch of raspberries. It was June, the quarter-sized berries were at their peak, and no small army could have ...

Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free ...