Recipes

Yeah, we know, it sounds like a joke. But Cuban-born chef Bren Hererra's method totally won us over. Her secret? Don't throw anything out.

This week in our Do Try This At Home series: Making mayonnaise that's just as delicious as, if not better than, what comes out of the jar.

This week in Do Try This at Home, we learn an unusual technique for cooking eggs. It's a cross between poached and over easy that gives you a silky, yolky sauce for huevos rancheros.

A classic French dish, confit de canard was originally a way to preserve meat, and traditional recipes can require dozens of steps to prepare. David Lebovitz's fake take cuts the steps down to five.

The Manhattan, the daiquiri, the martini. These classic cocktails were all born between the 1860s and Prohibition, an era when American bartending got inventive — and theatrical.

Smoking fish usually requires a pricy smoker or other specialized gear. But you can get great smoky flavor with just a wok, some foil and a quick raid of the pantry.

In South Korea, Buddhist temple food is viewed the way spa food is in the U.S.: curative, cleansing, perhaps even medicinal. Buddhist nuns have preserved these cooking techniques for 1,600 years.

Barbecue shrimp from Pascal's Manale is one of New Orleans' most beloved and copied dishes. Since it's hard to find head-on shrimp far from the Gulf, chef Mark DeFelice says use more spice.