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This brownie tart swirled with cream cheese and cajeta is easy, shareable, and just the right balance of sweet and tangy.
November’s magazine is chock full of new winners and old favorites ready for your holiday table—plus, a few more recipes for the days before and after.
This luscious, impossibly tender brisket is the dinner party main you’ve been searching for—and you can make the whole thing in advance.
Pass on the trendy downtown bar and have a perfectly balanced espresso martini at home.
These brownies are swirled with cajeta, which is made from goat’s milk and a cousin to dulce de leche—it’s sticky, luscious, and sweet.
We challenged chefs of three different skill levels - amateur Joe, home cook Lorenzo, and professional chef Saúl Montiel from Cantina Rooftop - to make us a dish of pasta carbonara. Once each level of chef had presented their saucy creations, we asked expert food scientist Rose to explain the choices each made along the way. Which pasta carbonara would you dig into first?
View “4 Levels of Pasta Carbonara: Amateur to Food Scientist”Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is a guaranteed hit any time of the year.
Mix your way through these iconic drinks for a crash course in the fundamentals of bartending.
This easy recipe for tangy red wine vinegar dressing has a kiss of Dijon mustard and maple syrup for balance. Highly adaptable, it comes together in a flash.
The only way to improve our very best stuffing recipe? Add breakfast sausage.
Top caramelized delicata squash with juicy pomegranate seeds and spiced crispy onions for an easy holiday-worthy side.
These fluffy buns combine the classic folded-over shape of Parker House rolls and pillowy texture of a milk bread dough—perfect for your holiday table.
Post-Thanksgiving turkey disappears surprisingly fast in this strategic sandwich designed like a tuna melt.
Four simple ingredients, one party-ready dip that takes mere minutes to blitz together.
Generous swooshes of homemade onion dip provide a soft landing for tiny, crispy Hasselback potatoes.
Are these rich, hefty wedges a luscious side or meatless main? The answer is yes.
Brussels sprouts get a high-heat roast (key for crispy edges and zero boiled-cabbage flavor) before getting tossed in a sweet soy glaze.
Transform a can of pumpkin purée into a near-instant pasta sauce that delivers major fall feels.
