[ad_1] Transfer steaks to a platter. Return pan with loose pieces of Romanesco to medium-high heat. Add butter, hazelnuts, and garlic, and cook, stirring, until everything...
[ad_1] Is there anything better than crispy, saucy, fall-off-the-bone chicken wings? The kind that get deep fried and served up by the dozen at your favorite...
[ad_1] We’re giving you a reason to buy a jar of Peppadews and an opportunity to feel like a multitasking maestro: While the potatoes roast (bada...
[ad_1] Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil...
[ad_1] Heat oil in a medium nonstick skillet over medium-high until shimmering. Cook tofu, undisturbed, until very crisp and dark brown underneath, 4–5 minutes. Carefully turn...
[ad_1] Heat reserved bacon skillet over medium. If the pan isn’t fully coated with bacon fat, add a good drizzle of oil—you want to make sure...
[ad_1] In a medium pot, cover potatoes by about an inch and a half of water. Season generously with salt and bring to a boil. Reduce...
[ad_1] Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. In theory, working at a...
[ad_1] “Best food that ever came from England.” That was Brad Leone’s review of Chris Morocco’s Thanksgiving recipe for burnished potato nuggets, our, um, jazzed-up name...
[ad_1] One of my 2018 goals was to cook more fish at home. (It also happened to be the year that I moved into a studio...