Pan Bagnat

The original tuna sandwich.

Roasted Chicken Broth with Scallops and Chives

An elegant first course for when you want to impress.

Does Salting Dried Beans Make Them Harder to Cook?

Science says it’s an old wives' tale.

Basic Pizza Sauce

A thick and intensely tomatoey sauce that freezes beautifully.

Bison Strip Steaks with Brandy Pan Sauce

Pan-seared bison strip steaks are gussied up with a quick brandy-butter and shallot sauce.

Honey-Mustard Glazed Ham

This easy recipe for glazed ham yields a crunchy, sweet crust and juicy interior, so all you need to worry about is getting a good-quality ham.

Roast Turkey with Mushroom Sauce

A classic from Chef Charlie Palmer.

Smoky Bloody Mary

Chipotle en adobo gives it a smoky edge.

Ancho Chile Salsa

Chef Deborah Schneider’s quick and versatile salsa.

Potato Latkes

A bit soft, a tad crunchy, and just the right amount of grease.

Mushroom and Pancetta Soup

Shiitake mushrooms and pancetta give this light soup richness and depth.

Why Don't Tomatoes and Fruits Rot When They're Sun-Dried?

They get a little help from preservatives.

Marinated Potatoes and Fennel

Heirloom potato salad with a light vinaigrette.

Three-Bean Salad

A perennial picnic favorite that’s crunchy, briny, and sweet all at once.

Fennel, Avocado, and Mint Salad

A flavorful salad that doubles as a main dish.