Learn how to make perfectly crispy smashed potatoes topped with authentic Spanish Mojo Picón sauce. This easy recipe combines ...

When it's chilly outside, turn to Grandpa's recipe box for warm and comforting ideas, from classic Baked Ziti to Instant Pot Spaghetti and Meatballs.

“It’s a mix of nostalgia and practicality. Gajar Halwa was always a centerpiece at Diwali in my childhood home, but it ...

Each month, Rough Draft’s dining team share their favorite restaurant dishes from dining on the clock, along with a few ...

This dip turns canned Spam, a pantry staple for many, into a creamy, savory spread. Serving with bread-and-butter pickles adds additional brightness to balance the umami. It takes two simple steps and ...

Perfectly crispy fish skin turns any simple filet into a restaurant-worthy meal that’s both delicious and nutrient-rich. The key to crisp, golden skin is eliminating moisture—drying the fish well and ...

Recipe for Disaster is Slate’s column about what recipes get wrong—and how to fix them. If you’ve noticed a recipe annoyance, absurdity, or outright lie, file your complaint here and we will ...

Something about crispy chicken wings just hits the spot. The finger food pairs well with parties, friends and your team winning. Making crispy wings is easier than you might think and can be achieved ...

Why is it that brussels sprouts taste so much better at restaurants? Here’s advice from the pros on achieving those caramelized edges at home. It’s not often that a side dish — especially a vegetable ...

Sometimes the most extraordinary culinary treasures are tucked away in the most unassuming places, and Kabayan Grill in Kissimmee, Florida is living proof that you should never judge a restaurant by ...

We may receive a commission on purchases made from links. Although an ordinary refrigerator staple, there's an art to cooking crispy, mess-free bacon. While the food splatters and bubbles, the result ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Making quick pickles — vegetables infused in brine for as little as ...