Articles filed under Recipe
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Always impressive, caramel-drenched flan is easy when you know a few tricksMay 20, 2026 5:47 am - Flan, also known as crème caramel, is an elegant dessert with smooth but firm custard topped with caramel sauce. Despite its impressive presentation, flan is quite simple to make with the right technique.
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5 big salad recipes to anchor your next get-togetherMay 20, 2026 5:31 am - When it comes to American entertaining, salads are often an afterthought. They’re traditionally treated as a light starter or side to accompany a main course and round out a meal. But when they get bulked up with more substantial ingredients, such as meat, beans or bread, salads can easily become a centerpiece-worthy way to feed a crowd.
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What’s the best lime seltzer? 15 top-selling brands rankedMay 20, 2026 5:29 am - Nailing a natural lime taste is apparently tough business. But testers found enough consensus in an epic fizz-a-thon to name a winner — and to help shoppers decide which brands might line up with their own preferences. Here are the waters that bubbled to the top, and those that simply fell flat.
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Quick prep, then slow cook Sam Way’s sticky-glazed pork ribsMay 19, 2026 5:16 pm - This recipe from Sam Way’s cookbook “Sam’s Eats” features slow-cooked pork ribs with a honey-paprika marinade and cucumber slaw. The ribs are marinated overnight, slow-cooked for 2 hours, then finished under the broiler with reduced pan juices for a sticky glaze.
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The canned chickpeas in your pantry belong in these Trinidadian flatbreadsMay 19, 2026 5:08 am - This boldly flavored chickpea curry, served on warm, crisp flatbread to fold and eat taco-style, is inspired by the popular street food Trinidadian doubles. In this shortcut version, canned chickpeas and store-bought bread allow the meal to be on the table in about an hour.
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A spiced nuts and seeds recipe from Linda McCartney’s plant-based ‘Family Kitchen’ cookbookMay 19, 2026 5:03 am - This recipe is excerpted from the cookbook “Linda McCartney’s Family Kitchen.” Linda was ahead of her time on plant-based eating in the ‘80s and ’90s. It is much easier to follow a plant-forward lifestyle today than when she wrote her first cookbooks.
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The versatility of tofu: Rich dessert or savory main, this protein powerhouse can do it allMay 13, 2026 5:45 am - Tofu has come a long way from being seen as just a substitute ingredient. These three recipes — a creamy silken tofu chocolate pudding, a comforting tofu masala, and a crispy salt and pepper tofu stir fry — highlight just how adaptable it can be.
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For a fresh take on Mom’s potato salad, add herbsMay 13, 2026 5:15 am - Mom’s potato salad was a straightforward recipe: cooked red-skin potatoes, diced celery and onion, mayonnaise, yellow mustard, salt and pepper. Easy. Over the years, I've learned a lot about making potato salad, and even though I might be following the ingredient list for my mom’s salad, my version is not the same.
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This one trick is the key to restaurant-quality salmon at homeMay 12, 2026 5:52 am - Set crispy-skinned salmon fillets on top of a lemony, tabbouleh-like bulgur salad for an approachable, restaurant-style meal at home. You’ll make a generous amount of the salad, which is flavored with piles of fresh herbs, onion, garlic and a hint of cinnamon, but you can serve the leftovers on their own or tucked into a pita with hummus and more vegetables.
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Got chicken stock? Make mushroom soupMay 12, 2026 5:27 am - Martha’s Vineyard chef Chris Fischer shares a comforting mushroom soup recipe featuring shiitake mushrooms, soft-cooked eggs and fresh parsley, adaptable for vegetarians by substituting water for chicken stock.