Snacks

Quaker Oats has printed a version of this cookie recipe on the container lid for decades, and it holds up for a reason: rolled oats give the dough enough structure that it’s hard to mess up, even for a first-time baker. The version below keeps that reliability but bakes a little chewier in the center, … Read more

Cooking shows up throughout Paper Mario: The Thousand-Year Door as a way to turn basic items into stronger healing dishes mid-battle, and figuring out which combinations are actually worth carrying inventory space for takes some trial and error. Here’s what we found after testing recipe combinations across a full playthrough: which ones are genuinely useful, … Read more

Amarillo chicken gets its name and color from aji amarillo, a Peruvian yellow chili paste that’s fruity and only moderately spicy rather than sharply hot. That paste is what carries the flavor here, so the quality and freshness of the aji amarillo you use matters more than any other ingredient in the dish. The Magic … Read more

A good chicken stir fry comes down to heat and timing more than the recipe itself. The pan needs to be hot enough to sear instead of steam the chicken, and everything needs to be cut and prepped before the pan goes on, because stir-frying doesn’t leave time to chop mid-cook. This version keeps the … Read more

Shrimp and grits is a Lowcountry dish built on two separately-cooked components that come together at the last minute: grits cooked slow enough to turn creamy instead of gluey, and shrimp cooked fast enough that they don’t turn rubbery. The gravy that ties them together, usually built from the pan the shrimp cooked in, is … Read more

Haystacks are one of those delightful treats that bring a smile to your face even before you take a bite. They’re incredibly easy to make, so much so that it feels a little like cheating. However, the nostalgic crunch and sweet, creamy flavor are simply irresistible. whether you’re trying to whip up a last-minute holiday … Read more

Good stuffing comes down to the bread: stale enough to soak up stock without turning to mush, and toasted if it isn’t already dry. Everything else, the herbs, the sausage or mushrooms, the amount of butter, is adjustable, but a bread that’s still soft when it goes into the mix is the one mistake that … Read more

Rice pudding turns out gluey or turns out creamy almost entirely based on the rice-to-liquid ratio and how much you stir while it cooks. Short-grain rice releases more starch than long-grain, which is why it’s the better choice here even though it takes longer on the stove. This version is cooked low and slow rather … Read more

French toast turns out soggy in the middle for one reason more than any other: bread that’s too fresh and soft to hold the custard without falling apart. Slightly stale, sturdy bread (or bread you dry out in the oven for a few minutes first) is what makes the difference between French toast that’s custardy … Read more

Beef Bourguignon, a hearty and flavorful stew, is a classic dish from the Burgundy region of France. Made famous by legendary chefs like Julia Child, it combines rich flavors of red wine, tender beef, and aromatic vegetables. This guide will walk you through everything you need to know to master this timeless Beef Bourguignon Recipe. … Read more