Author name: Megan O. Steintrager

Make the best bar snack ever—fried pickles with bacon-ranch—at home with this recipe.

A collection of Irish and Irish-inspired recipes to make for St. Patrick’s Day.

We’ve combined French and American comfort foods to create this baked French onion soup mac and cheese. It’s loaded with melty Gruyère and caramelized onions and has a panko–fried onion topping that gets wonderfully crispy and browned when baked.

Here’s how to make broiled salmon with a simple honey-mustard spread in 15 minutes from start to finish.

Put together a great French cheese plate with help from a cheese expert at Murray’s Cheese in New York. Dive into hard cheeses like Comté, soft cheeses like Camembert, blues like Roquefort, rustic picks, and more, plus get advice on how to store and serve them.

Raw eggs are essential for making mayonnaise, meringue, Caesar dressing, and cocktails like whiskey sours. But there are safety concerns about consuming raw, unpasteurized eggs. Here, we take a look at the safety and efficacy of pasteurizing them at home using sous vide, along with instructions on how to do it.

Broiled salmon is just as easy to prep as baked salmon, but it has a better texture and flavor. Here’s how to make broiled salmon with a simple maple-mustard-mayo spread in 15 minutes from start to finish.

More than 20 years ago, I pitched the word “hangry” on the radio show The Next Big Thing. The hosts were not convinced. Here’s my story.

Make a perfect banana split, loaded with three types of ice cream, three sauces, nuts, whipped cream, cherries, and anything else you want to throw on top.