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A cherry tomato bounty calls for this quick, luscious pasta sauce

By Joe Yonan
Jul 30, 2025 5:35 am - Three pounds of cherry tomatoes turn into a luscious, garlicky sauce in about the same time it takes to boil a pot of pasta. Bonus: Since the tomatoes go in the skillet whole, you barely even need a knife for this.
How to blanch fresh produce to preserve flavor, color and texture

By Aaron Hutcherson
Jul 30, 2025 5:28 am - We love fresh, seasonal produce for its superb flavor and vibrant color, especially during the summer. But these prized traits are fleeting. This is where blanching can come in to save the day, helping to keep those fruits and vegetables at their best to enjoy now or months later.
What’s the best way to reheat fried chicken?

By Aaron Hutcherson
Jul 29, 2025 6:09 am - Q: Fried chicken that is so crunchy and scrumptious is usually not so after spending the night in the fridge. Would reheating in the oven crisp them up? We don’t have an air fryer.
Honeydew and goat cheese level-up these chicken wraps

By Ellie Krieger
Jul 29, 2025 5:31 am - Elevate chicken wraps to something memorable with creamy goat cheese, juicy honeydew melon and fragrant basil for a low-lift weeknight summer meal.
Lamb chops with lemongrass and cumin are a feast for the senses

By G. Daniela Galarza
Jul 29, 2025 4:50 am - Adapted from cookbook author Sonoko Sakai’s “Wafu Cooking,” the dish is an homage to Jingisukan, or the “Genghis Khan” barbecue dishes served in Hokkaido, Japan, where lamb has been raised since the late 19th century.
Spicy-sweet gochujang elevates this simple chicken stir-fry

By CHRISTOPHER KIMBALL
Jul 29, 2025 4:35 am - In this couldn’t-be-simpler, 30-minute chicken stir-fry, the complexly flavored Korean refrigerator staple gochujang is balanced by the pepperiness and pungency of ginger and garlic.
Skip the takeout and make Chipotle’s spicy tofu sofritas at home

By Joe Yonan
Jul 23, 2025 5:37 pm - These tacos are filled with a spicy, smoky tofu mixture inspired by Chipotle’s vegan protein option, which it calls sofritas. You roast peppers, onion, tomato and garlic, blend that into a sauce with spices and the all-important canned chipotles in adobo, and combine the sauce with roasted crumbled tofu.
Cobblers, crumbles, slumps and grunts: A guide to baked fruit desserts

By Becky Krystal
Jul 23, 2025 5:53 am - If you’ve ever wondered what the difference is between a cobbler, crisp, crumble and a buckle — oh, and let’s throw the Brown Betty, slump and grunt into the mix — you’re not alone. And with good reason: There’s no agreed-upon definition for this class of beloved American desserts, and the names often vary by region or even family.
Fewer ingredients makes a simple broccoli salad even easier

By Don Mauer
Jul 23, 2025 5:30 am - In 2018, Don Mauer shared his favorite broccoli salad recipe. It included 11 ingredients and several steps, such as blanching the broccoli as well as cooking and chopping bacon before it’s added to the salad. This version trims it down to seven ingredients. Bonus: No stove required.
It just works: Chicago Dog Deep Dish pizza collab from Portillo’s, Lou Malnati’s surprisingly delicious

By Rick West
Jul 22, 2025 4:23 pm - We tried the new Chicago Dog Deep Dish pizza from Lou Malnati’s and Portillo’s. Yep, that’s mustard on a pizza.

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