Lidey Heuck’s acclaimed NYT Cooking brownie recipe has earned over 2,000 five-star reviews for good reason. This foolproof dessert delivers both crispy edges and fudgy centers, featuring a unique method where butter and sugar are cooked before adding chocolate, eliminating the need for room-temperature ingredients.
Transform your Super Bowl spread withchef Ayesha Nurdjaja’s Charred Chicken Wings recipe. These wings feature a sweet-spicy marinade and are topped with vibrant chermoula made from scallions, serrano pepper, and sumac. Served with a creamy white sauce, they’re a restaurant-worthy appetizer you can make at home.
Mountain Kalbitang is a traditional Korean beef soup featuring bone-in short ribs, Korean radish, and aromatic herbs. Slowly simmered to perfection, it creates a rich, comforting broth with supremely tender meat. Fresh mint and cilantro add a bright, herbaceous contrast to the earthy, warming dish.
For this easy dish, the chops are quickly browned in a pan and set aside. Then cider vinegar, hard cider, horseradish, and cayenne are added and cooked down to create a sweet and spicy glaze. The chops are returned to the pan, coated with the glaze and cooked through before finishing with a shower of chopped dill.
The Woks of Life’s Spicy Beef Biang Biang Noodles is definitely in the running for my choice of last meal in this life. What’s not to love about chewy broad noodles and tender beef swimming in a complex and spicy sauce?
Chef Nok Suntaranon’s Gaeng Gai Khao Mun combines a homemade curry paste with coconut cream, tender chicken, and aromatic herbs. Paired with pandan-cilantro coconut rice, this recipe from Philadelphia’s Kalaya restaurant brings authentic Southern Thai flavors home.
I was today years old when I discovered there’s more than one type of king cake! While I knew the New Orleans version—a ring-shaped sweet bread adorned with icing and yellow, green, and purple sprinkles—I was intrigued to learn about its French cousin, the Galette des Rois, which combines two of my favorite things: puff pastry and almond cream.
In her new cookbook, “Good Lookin’ Cookin’,” her sister Rachel mentions that she makes this Rustic Chicken and Dumplin’s for Dolly’s birthday each year! I was hoping Dolly would share her famous secret recipe, but it looks like we will have to keep waiting! Although with how delicious this version is, I’m not sure I need it now!