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Donna Hay’s Cacao Fudge Cookies

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Donna Hay’s No-Knead Seeded Morning Bread

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How To Master One-Skillet Pasta

Take your pasta from good to great by building layers of flavor in a single skillet.

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Mac And Cheese With Kale Chip Crust

Kale chips are the ultimate crispy, crunchy topping to mac and cheese. And this recipe makes extra, so you’ll have more to snack on later.

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Pappardelle Al Limone With Zucchini Ribbons And Shrimp

Preserved lemon adds a nice hit of salty brininess against the fresh lemon juice. You can buy them at most grocery stores. Make this dish vegetarian by omitting the shrimp and adding in one extra zucchini.

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Whole Wheat Spaghetti With Mushrooms And Chili Paste

The nuttiness of the whole wheat spaghetti plays beautifully off the spice of the gochujang (Korean chili paste, at Korean or Asian grocery stores) and richness of the pancetta in this big-flavor pasta. Continue tossing the spaghetti in the final stages of this recipe, adding in pasta water and olive…

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Fiorelli With Rapini, Garlic And Olive Oil

If you can’t find fluted-edge fiorelli pasta, choose a different short pasta that has lots of nooks and crannies for the flavors to tuck into. The bitterness of the rapini is a classic combination with garlic, olive oil and anchovies. If you prefer things extra spicy, add another 1⁄2 tsp…

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6 Tasty Thanksgiving Sides For Veggie Lovers

Make autumn's bounty sing with these hot cooking techniques.

Recipes

Blackened Brussels Sprouts

This recipe was inspired by Michelin-starred chef Christian Puglisi of Relæ restaurant in Copenhagen. Here, brussels sprouts are almost burnt, creating a crisp, delicious char. The butter turns brown and nutty when added to the pan and serves as a great baste.

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Pot-Rocked Potatoes

Giving the parcooked potatoes a good shake in the pot creates a fuzz-like coating that transforms into a crispy crust once coated in oil and roasted at high heat.

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Roasted Squash With Maple-Chili Tahini

Kabocha squash gets a sweet and spicy flavor kick from the sauce.

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Korean-Style Green Beans

Gochujang, a fermented Korean condiment, perks up this veg dish with its smooth heat. Mirin is a sweet rice wine for cooking that’s similar to sake.

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Pomegranate-Lacquered Parsnips

This simple sauce gives sweet-roasted parsnips a mellow, bitter finish.

Recipes

Whole-Roasted Cauliflower With Anchovies & Capers

Don’t cover the cauliflower with tinfoil as it darkens in the oven — it’s the deep color that makes the flavor so interesting.

Food

Cookbook Spotlight: Oh She Glows Every Day

Get three delicious and guilt-free recipes.