From a recipe for Emergency Chocolate Chip cookies to an ode to Girl Scout Cookies, Edd Kimber understands what we want to bake right now.

Kimber rose to prominence in 2010 as the first winner of the “Great British Baking Show,” a program embraced for its low-key comfort viewing and the everyday people competing — pleasantly. He got his ...Read more

It’s too bad this Cinnamon Churro flavor is labeled as a limited edition liqueur from the folks at Baileys, because this could easily become my new favorite fall drink. It’s a perfect balance of Irish whisky, cinnamon and warm vanilla notes for a creamy yet bold taste.

It’s 17% alcohol, so less potent than most liquors. I like it over ...Read more

Enjoy this popular French bistro dish with fresh tomatoes, onions, and a touch of cream.

The secret to the dish is to cook the onions until they are golden and sweet. To speed their cooking, the onions are microwaved first, then sautéed.

Helpful Hints:

Plain egg noodles can be used instead of spinach egg noodles.

A quick way to chop ...Read more

It only takes one whiff of anything cinnamon-scented or pumpkin pie-spiced to fool my brain into thinking fall has arrived, no matter what the meteorologists say. And once the switch has been turned on, I start thinking about bringing a little comfort back into my kitchen.

I deserve it, right? I’ve been slicing, dicing and chopping veggies ...Read more

PITTSBURGH — Pittsburgh is famous for its french fry- and shredded cheese-topped steak salads, which are thought to have originated sometime in the early 1960s at Jerry's Curb Service in Bridgewater, Beaver County.

If you're super hungry, the dish can really hit the spot. Along with good-for-you salad greens, it's got carbs and fat galore, ...Read more

ST. LOUIS -- Anne Carpenter did not grow up in a family that ate garlic. But now she’s something of an evangelist for it.

“Clearly, people know there is a value to home-grown tomatoes. I’m trying to show that there is a value to home-grown garlic,” she says.

Home-grown garlic is so sweet and juicy and mild when it comes out of the ...Read more

If you're anything like me, after the obligatory day-after turkey sandwiches and the early morning slices of pumpkin pie (aka the Breakfast of Champions), the last thing you want is another heavy meal covered in turkey gravy.

When the hunger pangs return, I try to make something that's a little lighter and with a flavor profile completely ...Read more

In this healthy dinner recipe, chicken thighs, Brussels sprouts, cherry tomatoes and packaged gnocchi are all roasted on the same sheet pan for a complete meal that couldn’t be easier to make. And though it’s simple, this dish gets tons of flavor from seasonings, including garlic, oregano and red-wine vinegar. It all adds up to a dish that�...Read more

Eggs are an incredibly versatile food. Not only are they a natural in every meal, whether breakfast, appetizer, snack, or dessert, they are an ingredient in a wide range of foods.

The folklore

Humans have been eating eggs for about six million years, and as early as 1400 BC, birds were laying eggs specifically for consumption,...Read more

These Seriously Simple muffins are a family tradition that I make to usher in the fall months. Slightly moist and crumbly, they’re my kind of comfort food.

Dried cranberries and yellow cornmeal provide added texture to a classic muffin recipe, and orange juice and zest bring all the flavors together. These rustic, crusty muffins are wonderful...Read more

Fish cooks in a jiffy. Perfect for weeknight meals. However, it’s pricey. Cooking it perfectly takes on an extra challenge. Frankly, I want restaurant quality results to justify the expense.

To take the pressure off, it’s best to seek out casual preparations rather than ones trying to incorporate elegant sauces or complicated techniques. ...Read more

Remember when Starbucks used to only sell coffee? Nowadays, that’s no longer the case. Their expansive menu includes not just coffee, but also a variety of hot and cold non-coffee beverages as well as food.

One of the most popular drinks on the menu is the Pink Drink �...Read more

A simple fried egg cooked in melted butter or a neutral oil is a classic for a reason: It adds crispy-edged oomph without interrupting the flavor of whatever’s already on the plate.

While we love a good basic egg for its satisfying ...Read more

Even if you don't know it, you're probably familiar with the distinctive tang of tamarind.

A staple in South and Southeastern Asian cuisine, it's the tangy-sweet heart and soul of a killer Pad Thai sauce or flavorful curry, and it plays a starring role in the dark-brown dipping sauce served alongside samosas, papadam and pakora at your favorite...Read more

Pork is a versatile and nutritious alternative to chicken or beef, lending itself to everything from stir-fries and tacos to gyoza and barbecue sandwiches. Yet when it comes to one of its most recognizable and popular cuts, the humble pork chop, it can also be a bit frustrating.

Because it's such a lean source of protein, with less marbling ...Read more

I adore beets of all kinds: the earthy sweet, the lurid magenta, the striped pink and the goldens. Sure, they’re not to everyone’s taste, but their strong character stands up to a range of intense flavors — vinegar, horseradish, mustard, piquant dairy sauces, vinaigrettes, smoked fish.

I like them best either steamed or roasted. Cooking ...Read more

MINNEAPOLIS — For decades, Zoë François has built community through her baking. With her 10th book, “ Zoë Bakes Cookies” — already a bestseller — she is sure to widen that circle.

What began as a straightforward installment of the Minneapolis pastry chef’s favorite recipes quickly morphed in a deeply moving ode to the humble ...Read more

Don’t bite into these Cheetos expecting the brand’s signature dusty cheese flavor. Do bite into them expecting the familiar crunch. The flavor is tangy (lime-flavored?), yet spicy and a little bit sweet. And yes, there is a hint of a creamy cheese.

All of these flavors pair well with the natural corn flavor of the Cheetos. And though I don...Read more

The restaurant business has been through a volatile stretch. Restaurateurs battled through the early days of the COVID-19 pandemic (when no one was eating out); the “reopening” period (when everyone was eating out, but there weren’t enough workers); and the inflation surge (when ingredients and other input costs surged). Overall, ...Read more

More than ever before, friends and colleagues have been putting me on the spot. What’s your favorite restaurant in London? In New York? The best croissant? Your favorite bagel? The most overrated place you’ve ever eaten? And on and on.

I consider myself a discriminating diner, but I find this demand for blanket declarations quite ...Read more