Celebrate St. Patrick's Day with a twist on the classic Irish dish, corned beef and cabbage; two easy meals using the pantry staple, the potato; tipsy treats with a secret ingredient and Geoffrey Zakarian's must-make St. Paddy's Day cocktail. Plus, the latest tool takedown challenge and easy ideas to make lunch at the office more exciting.
We're revealing our new deck and showing you how to grill the perfect steak. Create a colorful pasta salad with seasonal vegetables and learn two recipes with jarred and fresh artichokes. There's compound butter to spice up your meals and ideas for what to make with the last scoop in the jar. Plus, a gin punch.
A sheet pan dinner is as easy as it gets. Chef Christy Vega is here to show you the simplest weeknight meal that will satisfy a family of four or a dinner party of fifteen. Follow along and create it at home.
You may ask: What is puttanesca? A burst of umami flavor in your mouth? Essentially it's tomatoes, olives, anchovies, capers and garlic all mixed into one delicious sauce to coat on a bed of pasta. Add tuna and call it a meal!
A super side to any main meal, these sweet potato fries have club soda in the batter to add that extra crispy texture we all know and love. A homemade roasted poblano mayo paired to dip just might help you clear your plate!
A dish that tastes far more complex than it is! These Jersey girl pork chops are tender, tangy with a sweet pepper topping and require very few ingredients. They're a weeknight meal that you can get on the dinner table in no time.
Vivian Chan makes a healthy meal with salmon and edamame. By stuffing a mixture of fresh herbs into the fillets, the fish is infused with bright flavors. A light glaze with honey, soy sauce and fresh lime juice is the final touch.
A recipe perfect for game day Sunday, you can add cooked ground beef to make these a meal, or keep them vegetarian as an appetizer. The trick is in mixing the spices with the cheese first, so there's amazing flavor in each bite!
Larisa Alvarez's meatballs are a great way to clean out the fridge without the feeling of a fridge clean-out meal. Pantry staples such as breadcrumbs, milk, eggs and cheese along with some ground protein make the base for this very versatile recipe.
Sarah Holden shares how to cook a whole meal under the broiler in no time! The broiled escarole takes on different textures -- tender, wilted and delightfully crispy in the charred spots. This method also works great with thin fillets of flaky white fish.