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Recipes

Five Light & Easy T-fal® ActiFry® Genius Recipes

Browse this gallery for five delicious recipes made with the new T-fal® ActiFry® Genius. Plus, enter for your chance to win one of three prizes!

Presented by T-fal

Recipes

3 Mouthwatering Recipes From Anthony Rose’s New Cookbook, The Last Schmaltz

Remember when everyone was suddenly craving cauliflower? Blame Anthony Rose, king of amped-up comfort food, whose Slow-Roasted Cauliflower with Halloumi, Tahini and Pomegranate Seeds became a much-ordered, much-copied classic at Fat Pasha. This recipe and many more he’s known for — from Rose and Sons’ cheesy Patty Melt to Nutella…

Recipes

Rib Roast

Try this Rib Roast recipe from the cookbook The Last Schmaltz. My mom hates a rib steak (too fatty), but the rest of the family loves it (so fatty). Steaks are one thing, but slow-roasting a whole or even a half bone-in roast to rare is the best. Cut it into huge…

Recipes

Patty Melt

Try this Patty Melt recipe from the cookbook The Last Schmaltz. Not quite a hamburger and not quite a grilled cheese, this is a grilled cheese sandwich with a hamburger patty inside. It’s the best non-hamburger in Toronto, as voted unanimously by me. The grilled cheese is fried in butter and…

Recipes

Nutella Babka Bread Pudding

Try this Nutella Babka Bread Pudding recipe from the cookbook The Last Schmaltz. I stand with Elaine Benes (you know, Elaine from Seinfeld) on the great babka debate. Cinnamon babka is a lesser babka than chocolate babka. By a longshot. In this recipe, the sourness of the labneh and the sweetness…

Recipes

Ask A Chef: Hamachi Crudo

Chef Hunter Pritchett of L.A.’s Melody shares his recipe for Hamachi Crudo Q: Passing through East Hollywood on vacation, I spotted the coolest little French restaurant: Melody. My husband and I popped in for dinner and we loved everything we ate! The food was fresh and local — exactly what you’d…

Recipes

Up Your Grill Game With 5 New Takes On Classic BBQ Recipes

Food editor Kristen Eppich shares how to re-energize your barbecuing this summer. How can we improve on our all-time favorite grill recipes? By spicing up our barbecue sauce with Indian flavors, smothering our lobster tails with gooey cheese and Korean chili paste, and by turning the humble cauliflower into…

Recipes

Cheesy Korean Lobster Tails

Because the lobster is cut into chunks midway during the cooking process (making it easy to eat right out of the shell), a good pair of kitchen shears will serve you well when making this recipe. Gochujang, a fermented Asian red chili paste, adds a sweet and spicy kick.

Recipes

Indian-Spiced Back Ribs With Mango Barbecue Sauce

Steaming pork ribs before they hit the grill is the best way to get fall-off-the-bone, tender meat. The juices from the ribs and the spices from the marinade are cooked down and, combined with mango chutney, create a lovely, sweet and sticky sauce.

Recipes

All-American Smash Burgers

Keep the meat loose when forming the patties, and don’t worry if they aren’t perfectly symmetrical — trust me, no one will care!…

Recipes

The Paloma

If you love a margarita, this will be your new summer sipper. It’s a refreshing blend of sweet and sour flavors.

Recipes

Cauliflower Steak Provençal

Anchovies add a salty, briny taste to the sauce, but they can be omitted to make this recipe suitable for vegetarians and vegans.

Recipes

How To Cook With A Sous Vide For Restaurant-Worthy Results At Home

Food editor Kristen Eppich shares the precision-heat technique everyone’s talking about. It may change the way you cook! Ever wondered how a restaurant produces that silky, tender, perfect cut of meat? Well, it’s sous vide (“under vacuum”), and you’ve probably tasted it without knowing it. Now, thanks to the…

Recipes

La Palma’s Sous Vide Chilled King Salmon With Avocado And Citrus

Delicate items like salmon fillets have a tendency to stick together while cooking. To help separate them, make sure there’s adequate olive oil in the freezer bag. The fish will be very tender so take care when removing it from the bag.

Recipes

Sous Vide Harissa Carrots With Crispy Chickpeas

If you can’t fit all the carrots into one freezer bag, use a second bag and add 3 tablespoons of oil and 1⁄2 teaspoon of both salt and sugar to the recipe. Make sure that the carrots lay flat so they’re evenly exposed to the heat. If the bag floats,…