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Have you ever tried cooking with a tagine? Or another type of clay pot? There’s something special about cooking with clay. The heating is more even than what you would get in a regular skillet, and the liquid that gets released from the food while it cooks bastes the food keeping it moist. A tagine used on a stove-top gives you that wonderful slow, even cooking that you would normally get from an oven-braise....

Potatoes au gratin is a decadent but easy-to-make dish to serve alongside roast, turkey, or prime rib. Sliced potatoes layered with onion, thyme, and a little Gruyere cheese are baked together in cream until meltingly soft. You can make quick work of the recipe by slicing the potatoes with a food processor slicing blade, then blanch the potatoes in cream, load them into a baking dish, and pop them in the oven!...

Adeena Susman, celebrated cookbook author, was sitting on her deck the evening I FaceTimed her. She looks exactly like her author photos—casual and bright-spirited. Not long after our conversation began, she flipped the camera to show me the view from her rooftop deck. It was my first visual introduction to Tel Aviv. “If you look to my far right and sort of out, you can see the ocean and a little off in the distance you see Jaffa [an ancient port city in Israel] and on the left, you see the Carmel market, Rothchild Boulevard, and modern Tel Aviv....

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Video: How to Make Slow Cooker Pot Roast What’s the Best Cut of Meat for Pot Roast? Leaner cuts of beef are best for the slow cooker or Crockpot. The long, slow cooking method helps the connective tissue and fat breakdown slowly over many hours, which yields fork-tender bites of beef. TIP: If you’ve ever made a tough roast it’s usually because it was either cooked at too high heat, for not enough time, or both....

Taco soup has all of the flavors of your favorite beef taco with hearty add-ins like beans, chiles, corn, and chunky tomatoes. With 90% of the ingredients coming from the pantry, taco soup can act as a “break in case of emergency” dinner. What Is Taco Soup? Taco soup is a beef-based soup that’s simmered with a homemade taco spice blend. Fire-roasted tomatoes and green chiles add a hint of smoky spice to the soup, and the addition of black beans and corn make it a one-pot meal....

A classic Moscow Mule has just three ingredients—vodka, lime juice, and ginger beer—and while that’s delicious (yes) and easy to put together (yes again), I wanted a fruity twist on this classic. It may involve a little extra preparation, but I think it’s worth it! Our Summer Twist on the Moscow Mule Our summertime version of the Moscow Mule adds strawberry and basil to the mix—a flavor combination just as classic as vodka and ginger!...

When it comes to fall, I want to make all things pumpkin, starting with these Pumpkin Pancakes. Light, fluffy, with the perfect blend of pumpkin and cinnamon, these pancakes are a real show stopper! They pair beautifully with sausage, bacon, and eggs for a hearty brunch, but they taste just as elegant on their own with a drizzle of homemade Caramel Maple Syrup. These luscious pumpkin pancakes look and taste fancy, but they’re super simple to make with the help of store bought pancake mix....

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As with so many air fryer recipes, I think it’s pretty important to set expectations right out of the gate on this one. Air fryer chicken strips won’t have quite the same crust and crunch as traditionally fried tenders, but for some people the tradeoffs (no oil to clean up, healthier option) are well worth it. These finished chicken strips have a rich and juicy flavor thanks to a lemon buttermilk marinade with a subtle crunch thanks to the air fryer....

Amongst all the tinsel and colorful sugar my eyes were drawn to a small cellophane bag tied with a small bit of gold ribbon. In it were little pale cookies that looked ordinary but enticing nonetheless. When opened the bag released a heady perfume that overtook me and those around me. Its sweet almond aroma always takes me back to the Piazza and its surrounding cobbled streets and bridges. Amaretti are little cookies that are light as a feather, yet have an intense sweet almond flavor....

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Addictive Butterscotch Cookies I learned to make these butterscotch cookies during my internship at the Grange restaurant in Sacramento under the tutelage of pastry chef, Elaine Baker. Buttery, nutty, and rich with a slight caramel flavor, these butterscotch cookies are horribly addictive. This crispy, crunchy cookie is easy to make (you probably have all the ingredients on hand) and guaranteed to make your usual cookie rotation. Best served to friends and family with tall glasses of cold milk or mugs of hot coffee for dipping....

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It’s a no-brainer for the summer table. Drizzle it on an open-faced tomato sandwich, add it to a BLT, or dip your oven fries into it. This versatile sauce elevates even the most humble meal. What Is Aioli? Like mayonnaise, aioli is an emulsion. We all know oil and water don’t mix, but through the wizardry of kitchen science, liquid can be broken into many tiny droplets and forced to combine with oil....

Between Easter, a Patriots Day parade and museum trips, we finally got a chance to do some baking. Reilly (8) and her sister Alden (6) helped me make scrumptious lemon bars that have candied ginger in the crust from a recipe in a 1987 issue of Gourmet magazine. To make the bars first you make and pre-bake the shortbread crust with specks of candied ginger. Then you make the lemon filling, pour into the pre-baked crust, and bake again, until the filling has set....