We know children and adults alike will get a big kick out of the edible potato "scales" that top these individual slabs of salmon. Arranging the scales on the fish is a project your budding young chefs will jump...

Salty, cheesy, crunchy (and with an optional kick of heat)—this addicting combo is a flavor-packed blend of popcorn, tortilla chips, and corn nuts gently scented with tangy barbecue sauce and...

This spiced-up Asian-inspired sauce is perfect for dipping French fries or crudité, or for drizzling over seared chicken or fish.

The secret to great French fries is to fry them twice: once at a lower temperature to cook the potato through, then again at a higher temperature to brown them. We're also giving you five reasons to leave the...

This California classic pairs meaty mahi mahi with avocado and a citrus crema

Mysteriously spicy, sweet, addictive, and a real crowd pleaser. Even with the glaze, these ribs are nowhere near as messy to eat as most ribs, which makes them ideal as an unexpected hors d’oeuvre at the most chichi cocktail party. I confess that I...

These quick, buckwheat pancakes, made with baking powder (unlike the traditional yeast-based ones) are brightened with the addition of lemon zest.

Andrea Albin came up with this dish starring pigs’ ears; their deep, porky flavor goes beautifully with the brighter notes of shallot, lemongrass, mint, and cilantro.

The lightly charred, wilted romaine leaves are satiny and succulent, better able to stand up to bold elements: crisp pancetta and a rich, robust dressing.