If there’s a single group of people I trust unequivocally, without any doubts, it’s Italian chefs. I know that’s a sweeping ...

From appetizers to desserts, these easy three-ingredient recipes will make the busy holiday season much more manageable. They ...

After cutting off the bottom of a green cabbage and slicing the whole head in half, Pépin cuts each half into three wedges (six in total). The chef places the wedges on a foil-lined baking sheet and ...

Savory madeleines—a fun twist on the classic French treat—usually bring up sweet and buttery thoughts, right? From Commercy originally, madeleines are all about those sweet memories, but hey, this ...

Turning things in tins and jars into a meal is an interesting alternative to making a salad entirely from fresh ingredients. Here’s a salad in which the brines from those containers become a part of ...

The key to a good steak is ageing. So check with your butcher to make sure it is well-aged. There’s no waste in such a delicious-looking cut of meat. The chilli adds a little kick to the tapenade.

You have reached your maximum number of saved items. Remove items from your saved list to add more. The crisp texture and slight sourness of green apples, such as Granny Smiths, make them a great ...

These aren’t my mama’s olives. Not the pickle-like sharpness of the pimiento-stuffed olives that swam in Mom’s occasional martinis. Not the pitted crow-feather black olives that cuddled between ...

Tom has a Master's degree in Journalism. His editorial work covers anything from archaeology and the environment to technology and culture. Tom has a Master's degree in Journalism. His editorial work ...

This is a bright variation of the classic French side dish, Green Beans Almondine, in which the beans are sauteed in butter and garnished with toasted almonds. Instead of butter, this simple variation ...