I'm lost without a flat-edged scraper, whether it is plastic and slightly flexible (pastry scraper) or metal with a handle at one end (bench knife). Aside from the intended jobs of scraping dough off a work surface and of cutting it into sections,...

The first thing you learn in cooking school, even before they tell you how to sharpen a knife, is that you stabilize a cutting board by placing it on top of a wet cloth or paper towel.

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

Corkscrew pasta gets a wake-up call with the unexpected übercrunch of toasted panko and a salty jolt from anchovies.

Sweet sun-dried tomatoes and earthy black olives enliven thin veal slices with the vibrant flavors of a sunny coast.

We tweaked this Old World sweet-and-sour dish with confit duck, and the amazing result knocked us out.

A colorful and satisfying stew is priceless this time of year, and you can’t do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

Liberate your green beans with a lively mix of butter, ginger, and lemon zest. It's a refreshing departure from a plate heaped with heavy fare.

If you find it difficult to get excited about Brussels sprouts, then it's likely you’ve never sampled baby ones.