Alright, so here's the deal: this dish takes the classic mini Bavarian cream—yeah, the one you know from French desserts—and ...

When life feels heavy and overwhelming, I do something that might sound like a cliché, but it works for me. I close my eyes, and imagine myself in my happy place. I envision myself by the sea, ...

Since my most recent trip to Israel, my favorite summer entertaining format has been salatim, Hebrew for “salads,” a do-ahead array of small cold plates, condiments and flatbreads that guests dip, ...

Make a puree with roasted red bell peppers to spread on crackers or pita chips, or serve it alongside leftover, thinly sliced grilled flank steak. If you use peppers from a jar, drain well and pat dry ...

Fire-roasted ripe jalapeno chili peppers are traditionally used in Mexican and Central American dishes, and are popular in American Southwest cuisine. The use of chipotle pepper -- dried jalapenos -- ...

Chef and sandwich expert Judy Han of the Mendocino Farms empire advises using an artisan bread that has a nice chew on the outside but is soft inside for a turkey sandwich so as not to overpower ...

Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Harissa is available in both mild and spicy versions, with ...

Confiting (the process of cooking meat slowly in its own fat) is a wonderful technique that both preserves food and makes it ultratender. José Andrés explains, "In Spain, we typically confit in olive ...

The ghost pepper is also known as "bhut jolokia", one of the hottest chili peppers worldwide, with a measured heat of over 1 million Scoville heat units (SHU), on the heat index designed to establish ...