When you can't decide between chicken or sausage and peppers—so you have both.
Tangzhong is the secret to super-soft, pillowy cinnamon rolls. The filling gets a boost from brown butter, while a silky cream cheese glaze adds a tangy finish.
This super-savory dish draws its inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions—the best part of French onion soup.
Cassoulet is a 3-day project that's absolutely worth it. Here's how to break it down so you can have duck fat feast that'll go down in history.
Chicken thighs, with garlic-honey, are here for the first Rent Week of the year. Breathe. You're in a space now.
Our favorite focaccia recipe requires zero skill and provides ample opportunity to be amazed by yourself and by the wonders of yeast.
Secret ingredient time! Crushed matzo meal adds depth to this ricotta cheesecake recipe.
If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success.
The best duck recipes around—for all those times you've just had enough of chicken.
Borrowing from the Basque style, this burnt cheesecake recipe is virtually impossible to mess up. Plus, you can make it a day in advance.
This recipe for brown-butter chocolate chip cookies delivers on a promise of crispy edges, a chewy center, and plenty of chocolate chunks in every bite.
Lofty, fudgy almond custard barely contained within a tender, flaky crust make this pie from the Extremadura region of Spain a rustic showstopper.
From vibrant vegan tacos to cozy pasta dinners, the PWWB community has been filled with deliciousness all throughout 2019. Here's a recap of the best of the best!
Recipe video. This is based on a popular southern Thailand street food that's typically made with a butterflied chicken grilled over smokey coals. It's sweet but has complexity owing to the simple but clever marinade.Here, I'm making a home version using the marinade for bone-in chicken thighs instead and baked it in my boring oven. I miss the charcoal flavour but it's still lip smackingly delicious! The tumeric powder really makes it. :)
These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the fiery heat found in Nashville-style hot chicken with some cooling shredded lettuce to put out the fire.
Don’t tell my grandmother, but I’m trying something new this year.
Panko-breaded chicken breasts are pan-fried until golden and crisp, then topped with a bright mixture of browned butter, capers, lemon juice, and chopped fresh parsley.
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you'll want to play it over and over again.
It's one of the best things you can do with store-bought phyllo dough.
These warm and pillowy pretzels are filled with gooey melted mozzarella, making them an irresistible treat for any cheese lover.
This traditional German meal is a true labour of love! Tender meat is rolled around a filling of mustard, bacon, pickles, and onions, seared and then simmered in a flavourful braising liquid. Serve these with the gravy, potato dumplings or noodles, and red cabbage. Sunday Dinner or Company's Coming never tasted so good!
Also known as: "zapieksa". Why go out, when you can try some old-school Polish fast-food at home? This zapiekanka will be ready in no time!
Wontons in chili oil make for the perfect appetizer or stand alone meal. These silky, tender, juicy wontons filled with napa cabbage and shrimp are drowned in a spicy chili oil sauce that is truly a treat.
