It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. But that’s also what makes it so great. Inspired by the must-order fried, cheese-filled peppers at Gregory’s Corner Taverna in Astoria, Queens, it all comes together in about 10 minutes. Just broil poblano chiles until charred and softened, stuff […]

Spice up your game day spread with these mouthwatering buffalo chicken bites! Perfect for sharing, these addictive little morsels pack all the bold flavors of traditional buffalo wings without the pesky bones. I’ll be honest: frying up the chicken pieces is a bit messy. But it’s so worth it for that perfect crunch. And my […]

Get ready to elevate your snack game with this irresistible crack dip! It’s loaded with crispy bacon, sharp cheddar cheese, and a zesty ranch kick. Trust me, once you try it, you’ll understand where the name came from! It’s seriously addictive. For the ultimate flavor experience, I recommend preparing this dip a day in advance. […]

Who’s ready to start the day with an absolutely epic breakfast? This croissant breakfast sandwich with bacon, egg, and cheese is about to blow your mind. It’s the kind of indulgent yet satisfying meal that makes getting out of bed worth it. And all it takes is a few minutes on the stove. Croissant Breakfast […]

Biscuits and gravy is a soul-warming Southern classic! A rich and creamy pork sausage gravy smothers freshly baked buttermilk biscuits. Better yet, everything gets made from scratch. This down-home cooking is so good, it tastes like it came straight from grandma’s kitchen. Homemade Biscuits and Gravy  Homemade biscuits and gravy is a popular Southern dish […]

Farhan Momin, who runs the pop-up Farmo Cooks and the butcher shop Atlanta Halal Meat & Food, likes to make his own flavored ghee by toasting whole spices like coriander seeds and smoky black cardamom in butter. He uses the resulting mixture to poach shrimp, though the flavored ghee would also be great spooned over […]

“Squash and pumpkins are huge crops in El Salvador, and the seeds never go to waste—they get toasted and ground to create alguashte, a Salvadoran seasoning” says chef Anthony Salguero of Popoca in Oakland. “At the restaurant I stir it into a seafood stew that’s typically made with baby crabs, though here I’ve done it […]

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter. The aioli, spiked with the West African spice blend yaji, is ideal for dipping. It’s a flavor-packed condiment ideal for everything from seafood dishes (like these beignets) or grilled vegetables to just a warm baguette. Ingredients 8 – 10 […]

Pecans are a favorite Southern source of protein for Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora. Growing up, she would eat them straight-up raw or lightly toasted, but this is her go-to preparation now: sweet, salty, and coated with freshly ground spices. Eat them […]

In her new cookbook co-authored by her friend and business partner John O. Morisano, Black, White, and The Grey, Mashama Bailey explores the joy and pain of opening a restaurant and delivers this irresistible recipe for lemony, crispy wings. These wings, inspired by the Greek wings at Bailey’s local bar, Crystal Beer Parlor, require at […]