Author name: Daniel Gritzer

These light and bright deviled eggs are flavored with tarragon and quick-pickled red onions.

Colombia’s arepa de huevo is an ultra-crispy fried corn-flour cake with an egg tucked inside. This recipe offers step-by-step instructions on making them at home.

Infused with the flavor of ham, these crispy, creamy croquetas are a classic of Spain’s tapas bars. The key is to use the ideal ratio of flour to milk and to add ham flavor at every opportunity.

Freshly popped popcorn dusted in a flavorful DIY honey-mustard dry seasoning mix.

The homemade honey-mustard seasoning powder is so easy it comes together in minutes: just stir and then sprinkle. The possibilities for using it are endless.

A modified choux pastry is the secret to churros that can be piped by hand but still fry up just like the classic.

These hearty Northern Italian bread dumplings are deeply seasoned with cheese, pork, and herbs, then poached in broth. This recipe is flexible, allowing for different types of bread or breadcrumbs, speck or sausage in the filling, and alternative serving options.

Lobster thermidor—tender chunks of lobster meat bathed in a rich and creamy mustard and tarragon sauce, then broiled until browned on top—is a classic French dish that’s perfect for special occasions. The secret is to make an easy homemade lobster stock with the extra shells.

At its best, this comforting soup is deeply flavored, rich with Italian sausage, full of tender kale, and thickened with both potatoes and cream. A rind of Parm in the broth doesn’t hurt.

Onion skins shouldn’t just go straight in the trash or compost bin—they can deepen the color and flavor of stocks and broths.

Meet aquacotta Maremmana, the hearty tomato zuppa Toscana Tuscans actually cook and eat.

Forget tricks like adding cream or butter, a small dose of sauce-stabilising cornstarch is the secret to perfect cacio e pepe every time.

Instant Pots and other electric multicookers can cook up steel-cut oats with no need for stirring—while you sleep. It’s a great way to get a hearty breakfast on the table on even the busiest mornings with almost no effort.

Too often, broccoli stems get dumped in the trash, but their mild flavor and crisp, juicy center make them just as deserving of attention as the florets. Here are a few tips to put those neglected stalks to good use.

A parchment paper lid is very useful when making stews and braises, forming a semipermeable barrier that allows some evaporation and browning, but not too much.

Steel-cut oats usually take a while to slowly cook on the stovetop, but with a rice cooker perfect oatmeal is a completely hands-off affair.

Many people believe that Japanese knives are the best in the world. We visited the Takefu Knife Village to see how some of the most respected knife-making masters in Japan practice their craft.

This risotto alternative made with farro is easy, satisfying, and so, so delicious.

Potato pancakes require extreme efforts for proper moisture removal. But with this easy trick, we can get away with just a little less effort.

This sweet noodle kugel has a creamy, custardy interior, crispy-on-top noodles, and just the right amount of raisins (or no raisins at all, if you prefer).

This deliberately imperfect method of cutting potatoes creates thicker broths with perfect little potato nubbins.

Tender chickpeas, fall-off-the-bone pork ribs, and picture-perfect nubbins of potato come together in this hearty and delicious stew. A pressure cooker speeds the whole process up.

Roasted with high heat, then simmered, pureed until silky-smooth, and topped with a curry cream, this soup is perfect for the cold months and your holiday table.

No frills, no tricks, no complicated steps—just solid technique for easy and delicious Italian-American meatballs in tomato sauce.

This social media–famous crispy Italian pasta dish with spicy tomato sauce is fairly easy to make at home but also very messy—here’s how to do it, with a few warnings if you do decide to attempt it.