This smoky, creamy Cowboy Mac and Cheese is packed with tender brisket and topped with a crunchy, seasoned saltine cracker ...

Pre-soak potatoes in vinegar before frying, then toss the hot chips in a spicy mixture of chipotle powder, sugar, salt, paprika, cumin, coriander, cayenne, and garlic powder. (Make them up to four ...

1. Melt the butter in a pot over medium heat. Add the onion, broccoli, carrot, celery, and garlic and cook for 5-7 minutes or until the onions are translucent. 2. Mix in the flour and cook for 2-3 ...

A riff on an old recipe, Melissa Clark enhances a brown butter-tinged dish by adding jalapeño and Cheddar. By Melissa Clark A few months ago, I searched through New York Times Cooking looking for my ...

This is the best copycat recipe you’ll ever find for the classic broccoli cheddar soup. In this video, Natalie shows you how to make this Panera Bread Broccoli Cheddar recipe, combining broccoli, ...

Add Yahoo as a preferred source to see more of our stories on Google. The only thing better than a chicken patty is a cheddar cheese-stuffed chicken patty — use this recipe to upgrade your chicken ...

The only thing better than a chicken patty is a cheddar cheese-stuffed chicken patty — use this recipe to upgrade your chicken sandwich without any extra fuss. Weather warning issued before ...

The Windy City is famous for many things—hot dogs “dragged through the garden,” Portillo’s iconic chocolate cake, pizza as deep as lasagna—but perhaps my favorite of the bunch is Chicago-style popcorn ...

From New York Times Cooking: Bubbling sage leaves in olive oil until sizzling provides crisp thrills in this simple, flavorful combination of salty cheese and sweet apples, while the resulting ...

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Texture, balance, and ...