Caramelized and coffee-infused, eggplant makes a perfectly sticky topping for olive oil cake.

Pea shoots are great raw, but they’re even better with a light char and a drizzle of cool, creamy dressing.

The tiny pasta shape may have entered the mainstream as a ’90s pasta salad ingredient, but it’s coming into its own exciting identity, starring in jollof, paella, and even cacio e pepe.

For potatoes that are creamy on the inside and perfectly crisp on the outside, this handy baking tool is all you need.

In praise of oven ribs, the more-practical, year-round answer to pit smoke.

Amp up your pickle brine with mustard powder and turmeric.

An overnight marinade in oil and vinegar can go a long way.

A few of these tiny birds can add unmatched flavor to a pot of rice.

Carolina Gold rice adds a soft, floral taste to this creamy, jiggly dessert.

With a new generation of backyard gear, easy access to better ingredients, and plenty of innovation in the air, there’s never been a better time to get serious about making pizza.

For the sweetest, greenest cabbage, break out the steamer.

Pair it with urfa chiles, brush it on pork chops, and glaze your squash with it.

Look beyond the IHOP menu to a world of sourdough riffs, alternate grains, and vegetable add-ins.

Butter, hot sauce, and a trick from an Italian cookbook legend. Your wings will thank you.

Learning a new knife cut is well worth it for this avocado and Cara Cara salad.

A quick stop in the freezer will make sure your ribbons of cheese stay crisp by the time the salad hits the table.

When it comes to beef Wellington, savory tarts with perfectly golden crust, and flashy canapés, many professional chefs just reach for the store-bought puff.

Gelatinas, ptichye moloko, and gelatin-based artistry can be the potluck or dinner party showstopper of the season.

In the new book Black Food, the utility root vegetable is considered much more than a starchy side dish.

The molasses cookie’s basic formula has endured for almost 200 years, but there’s always room to spice it up.

This year, let a butter-soaked piece of cheesecloth do all the turkey-basting work.