Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The...
Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel. It’s the perfect coffee cake for brea...
Monkey bread gets an update that makes the pull-apart loaf even better thanks to buttermilk, a little whole-wheat flour and a lighter hand with the sugar. The result is m...
NEW YORK — When Lisa Kyung Gross first tried to recreate the Korean dishes her grandmother made when she was a child, none of it tasted as good. Things were always slight...
Today is Thursday, Dec. 5, the 340th day of 2024. There are 26 days left in the year.
Today in history:
On Dec. 5, 2013, Nelson Mandela, the anti-apartheid leader who be...
Today is Tuesday, Dec. 3, the 338th day of 2024. There are 28 days left in the year.
Today in history:
On Dec. 3, 1984, a cloud of methyl isocyanate gas escaped from a p...
I have a confession. I like the Thanksgiving leftovers better than the holiday feast.
The Thanksgiving meal is a family favorite, and I love all of the foods . But what ...
Horseradish mixed with mayonnaise makes a zippy and creamy topping for snapper fillets. The fillets take about 5 minutes to cook on a sheet pan under the broiler.
I was d...
Earthy and subtly sweet with pleasant hints of bitterness, shredded Brussels sprouts make excellent slaw-style salads and balance the rich saltiness of holiday fare. Raw ...
It may have a French-sounding name, but this homey, hearty, tomato-forward chicken braise, made with sofrito as its base and with golden rum as part of the cooking liquid...
