Cabbage isn't just a side dish—it can be the star of the show.
Tea-brewing practices vary widely based on who you ask. Here are the fundamentals.
Fish sauce is a secret-weapon pantry ingredient, and it has endless uses in your cooking.
Chefs and writers offer some new twists on the summer classic.
We have reached the end of our inaugural Pizza Week, and I hope by this time, you will have succumbed to temptation…
A lot of people cherish their Thanksgiving leftovers almost as much as they do Thanksgiving dinner. But turkeys are…
It’s a little hard to envision Passover dinners without big groups of people gathered around the table and groaning…
The best ideas from chefs for turning stale bread into a fresh new meal.
Fall has become the season for pumpkin spice everything, but for me, the true taste of fall will always be apple…
Nothing against BLTs—in fact, they’re one of the best canvasses for peak, ripe-to-bursting summer tomatoes—but we…
Labor Day weekend often means one last big picnic before the fall gets underway, and the menu often includes potato…
Like quiche, caprese salad, and hummus, watermelon and feta salad is something that enjoyed its time in the food…
Salads don’t deserve to be a sad-desk-lunch cliché. Their definition is so expansive, they should be one of the most…
Welcome to The Takeout’s Garlic Week, our Valentine to the world’s loveliest stink.
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How to make guacamole and impress your guests at any gathering.
Now that it’s November, it’s fair to say that we’re officially in the season of fuzzy sweaters, novelty candy canes,…
As the leaves fall, and the days get shorter, and the big Thanksgiving Day dinner approaches, we find ourselves…
Have you ever had a bad chocolate chip cookie? I’m trying to think of an example from my own experience, and I’m…
Velveeta gets a bad rap, and frankly, we think it’s undeserved. (The state of Texas will respectfully disagree.) The…
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Is there anything better than a nicely roasted rotisserie chicken from the store? Just pick one of those bad boys…