Bricklayer get their name from the Spanish word albañil, or bricklayer, as tacos like these are a common meal served at lunchtime.
Peanut sauce is like the chocolate sauce of dinnertime. I’m pretty sure I’d eat my shoe if it were covered in enough of it.
This is incredibly easy, somewhere between a stir-fry and a sauté, with just enough sauce to coat the pieces of chicken.
Bibimbap is vitality in a bowl, from your very own kitchen.
Based on the Turkish fistikli kebap, this is my quick-and-easy version of the classic recipe.
The combination of pickled beets and horseradish is common in eastern Europe, and its popularity has been co-opted by German cooks, who have long used both elements in the kitchen.
As far as I’m concerned, this is one of the ultimate chicken dishes: quick and easy to make, and thrillingly delicious.
This rich casserole has the flavors of lasagna without the work. It's perfect for a Sunday dinner.
Tucker Shaw from Cook's Science discusses new tips and tricks from America's Test Kitchen: frothing non-dairy milk, quick thawing thin cuts of meat, reducing heat quickly on electric stove tops, and the eternal debate: to baste or not?
“"You eat like a bird," Bates tells her as she takes demure bites of bread. It would be her last supper.” Alia Akkam on Psycho's Marion Crane
“"You eat like a bird," Bates tells her as she takes demure bites of bread. It would be her last supper.”