A grilled cheese sandwich is an ode to childhood, a purist’s dream and an archetypal comfort food all at once. Just three mundane ingredients and a few minutes should be all it takes to create ...

These savory egg bites combine ricotta, Parmesan, and Fontina cheese with diced ham and peppers for a make-ahead breakfast or brunch staple.

Add Yahoo as a preferred source to see more of our stories on Google. Big news. Our design crush and mom hero Joanna Gaines has finally released her own cookbook, Magnolia Table: A Collection of ...

To take mashed potatoes up a few notches, cookbook author Melissa Clark mashes them with a creamy, tangy mix of creme fraiche, butter, parsley and sage, then tops them with cheesy breadcrumbs and ...

Suzanne Goin is a four-time James Beard Foundation award-winning chef and the author of two best-selling cookbooks. In a small skillet, bring the vinegar, peppercorns, allspice, juniper berries, bay ...

Getting your Trinity Audio player ready... Savoy cabbage, with its ruffled leaves, is especially nice here because of its pretty appearance and succulent texture. But if you have difficulty finding it ...

Servings: 6 as appetizer, 4 as main course. Note: Inspired in part by a recipe in Yotam Ottolenghi’s “Plenty”; the polenta technique comes from Golden Pheasant polenta. 1. Heat the oven to 350 degrees ...

Gently rinse and dry zucchini blossoms. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add blossoms and sauté until beginning to brown in spots, turning often, about 2 minutes ...