You need not cook meatballs in a skillet. Instead, try roasting them (omit the butter or oil) in a 375°F oven, shaking occasionally, unti...

Fast, easy, and almost infinitely variable (there isn’t a single quick-bread batter that cannot be baked as muffins, or vice versa) muffi...

You can knead this dough with a mixer (use the dough hook), or by hand, but I like the food processor best. The pizzas can be grilled or ...

This is the simplest way to prepare eggplant, and it makes a delicious side dish.

One of my all-time favorites, this features the rich flavor of salmon cut by sharp greens sparked with ginger. Steam the greens in advanc...

Like almost everyone else, I have cut back on my use of butter in recent years. But this classic dressing, which is based on a wonderful ...

Boil chestnuts only if you are going to use them in another recipe afterward. For eating chestnuts out of hand, roast them in the oven or...

Brisket becomes reasonably tender as long as it is cooked for a long time, with plenty of moisture. My favorite seasonings for it are ver...

Broil these, grill them, or pan-grill them. Any way you cook them, the outside will become crisp, the mozzarella will melt, and the insid...

Because it is so porous, winter squash absorbs water readily; thus it’s better to cook it above water rather than in it.