posted by Jaden This Shrimp and Zucchini Stir Fry Recipe will teach you how to get the perfect crunchy, snappy shrimp texture, and how to properly stir-fry shrimp so it is never overcooked. Soak raw shrimp in a brine for the best shrimp texture for this stir fry. How to …

My friend David Lebovitz, OG food blogger and nine-time author, wrote a book on the iconic cocktails, aperitifs, and cafe traditions of France, including 160 recipes, that came out in March. It’s the kind of book that makes you feel like you’ve hopped on a plane to fly to Paris …

posted by Jaden This Strawberry Almond Cream Tart recipe is from Cooking Light Cookbook: Cooking Through the Seasons. The graham cracker crust is perfect with the light cream-cheese filling. Fresh strawberries and slivered almonds complete this summery dessert. Strawberry-Almond Cream Tarts This recipe is re-printed with permission from Cooking Light …

posted by Jaden This no-knead baguette recipe is simple. There’s no kneading, and the technique requires just stretching the dough into big breadsticks “stecca.” This recipe is from Jim Lahey of Sullivan Street Bakery in NYC. Ingredients for No Knead Baugette, you’ll need: Bread flour Yeast Olives, tomato, whole garlic …

For many years I’ve been fascinated by variations on yeast-free yogurt flatbread recipes (in some versions of parathas, yeast-free naans, and roti canai) that follow a loose formula of a cup of yogurt, a couple cups of flour, some salt, fat, and water. Sometimes there’s baking powder, sometimes there’s not. …

posted by Jaden In this Simple Roasted Tomato Sauce recipe, you’ll learn why roasting tomatoes produces the best tasting sauce that you can enjoy tonight, can or freeze for later. Why you’ll love this Simple Roasted Tomato Sauce recipe: You’ll love this recipe if you don’t care for too-sour, too-tangy …

It’s true: I’ve dragged my feet over writing a guide to what I keep in my “pantry” (I don’t have a pantry) and fridge for 14 years now. I have my reasons, primarily that I’m not sure I know what your kitchen needs. I mean, shouldn’t you stock the stuff …

I didn’t know I needed a new roast chicken in my life when Helen Rosner, the New Yorker’s roving food correspondent and all-around fascinating person, posted on her Instagram a few weekends ago that she didn’t have her usual vegetables to put under her roast chicken so she was using …

My love of french fries is vast and well–documented — preferably in a golden, crisp and glittering-with-fine-salt heap with some aioli, an artichoke or oysters and ice-cold, very dry champagne, outside at a bustling cafe in a life that seems a bit distant right now — so I hope you …

posted by Jaden This Easter Recipe Roundup will satisfy all of your Easter brunch and dinner cravings! I’ve rounded up some of my favorite recipes for this Easter in one post! Call them Easter recipes, call them Spring recipes. Whatever you want to call them, you’ll be sure to please …