Expert Advice

On the stovetop, this mixed-lentil stew takes, honestly, forever. Instant Pot to the rescue.

Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a flavorful dinner.

I'm in deep with multiple jars of jam. But something about this new Bonne Mamman variety makes it even easier to commit.

When you don’t want to drink a whole bottle at dinner, the Retap comes in handy. 

It started with a platter of roasted beets and now I want it everywhere I turn.

Cook better in a movable kitchen.

Because no matter how small your kitchen or dining nook is, there’s a better solution than the standing breakfast.

Yes, it’s worth making fresh paneer for this cardamom-scented dessert.

A nutty and versatile food processor custard, frangipane bakes into a fragrant, puffed-up pillow for whatever fruit you like.

The cookbook author, historian, and novelist walks us through her favorite Caribbean dinners, including her father’s take on weeknight curry chicken and her favorite spicy pumpkin soup.

Deep discounts on Vitamix, Le Creuset, Lodge, and Roomba.

The most delicious squash soup starts by amping up your squash.

Putting a stop to my own reckless wooden cutting board behavior.

Alon Shaya shares his tricks for fresh, hot, fluffy, infinitely-better-than-stale-store-bought pita bread.

Yes, we are nearing gift season—but we still need ingredients and gadgets for our own kitchens, too! 

Creole cream cheese is a heritage product little known outside Louisiana. But it’s making a comeback—in the form of this remarkable cheesecake.

This sherry and amaro drink is softer, richer, and just as easy to make.

For most of my life, paratha roti has frustrated me. It took a pandemic to set me on the right path.

With factory-farmed cattle responsible for huge greenhouse gas emissions, we wondered if grass-fed beef is a more climate-friendly option. The answer? It's complicated.

The best recipes and stories we published during this saucy, well-spiced month.