Because no one wants scrambled eggs in their pasta.
In a public Facebook group, "potheads" share their recipes, some of which are deeply unsettling. Come for the long egg, stay for the savory broccoli cheesecake.
This “dump and stir” method magically transforms pasta into a staple for hectic weeknights.
No nonnas required. Check out these step-by-step photos and get cooking.
In Israel, there's pleasure in being spontaneous when entertaining. Adeena Sussman, author of the vibrant new cookbook "Sababa," shows us how.
Hurry up and make these recipes now while juicy peaches and ripe tomatoes are still in season.
This one-pot wonder captures all the flavors of summer.
Two simple tricks make this soup naturally creamy without any milk, cheese or even almond milk substitutes.
Jammy, baked fruit with a crispy, buttery topping – without the hassle of making pie dough.
This could quite possibly be the best thing you make this summer.
Sweet grilled peaches, an irresistible elote dip and lots of pasta, because carbs don't take summers off.
A little bit of science goes a long way when it comes to grilling delicious meat.
Sick of runny fruit pies that flood your dessert plate? Grab a bottle of juice.
This features a secret star ingredient you likely already have in your fridge.
Kimchi grilled cheese? Ravioli with peas and prosciutto? Yes, please.
In America, one person's ideal macaroni and cheese is another person's idea of blasphemy, depending on your region, race and upbringing.
The basic recipe is simple, but there are so many ways to customize this beloved beverage.
Learn how to make gorgeous layer cakes from America's South, including hummingbird carrot cake, red velvet and more.
Humble in looks and almost unbearably sweet, gooey butter cake is the signature dessert of the Gateway to the West.
Mayo, eggs and boiled potatoes are essential to a good potato salad, right? Not necessarily.