Why Chong Qing Xiao Mian’s house cold noodle is always my first meal in San... >>>

When you want a sauce that has it all turn to this Mexican condiment made from pickled... >>>

Instead of making plain sliders, cookbook author Tara O'Brady added dumpling-inspired seasonings to ground pork and made these incredible burgers. Here are 9 other ways to bring Southeast Asian flavors to your dinner... >>>

And that's why you'll be obsessed with... >>>

You know it. You love it. But what is ricotta cheese, really? Let's learn about the fluffiest cheese in the... >>>

There's so much more to pesto than just pasta. We're partnering with Filippo Berio to share one of our new favorite ways to cook with it: a pesto brown rice bowl. Everyday, right around noon, I am hit with a wave of indecision. What am I going to... >>>

It is truly no secret that I love pasta—I mean, really love it. I eat it at least twice, sometimes three times, a week. My last meal on this planet would definitely, without a single doubt, be a big plate of whole-wheat spaghetti (don't @ me),... >>>

First: Chinati Foundation. Next: The Water... >>>

A little bit lighter and a whole lot greener than your average... >>>

With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those >>>

Thanks to the... >>>

Red wine? White wine? Apple cider? Here's what to use... >>>

Chicken noodle soup—aka "Jewish penicillin"—may be many Americans’ go-to when it comes to healing the body and soul. But when I’m down and out, nothing beats a big, steaming bowl of my mother’s velvety bubur ayam, an Indonesian rice porridge with... >>>

My mother's formula for the condiment is as simple as herb + acid +... >>>

You can cook chicken thighs a million and one ways, but there’s one method I turn to over and over: a cast-iron skillet and surprisingly low heat. I first learned this Genius technique from my co-worker Kristen Miglore, who learned it from Melissa... >>>