Transform leftovers with fresh vegetables, swirl them together with a Parmesan and ricotta sauce, and serve on a bed of fresh pasta.
Herbed biscuits stand in for pie crust in this deconstructed chicken pot pie. Herbes de Provence and garlic give the American classic a French accent.
It's spring, and that means Girl Scout cookie season. If you can resist long enough, save a sleeve of your favorite cookies and use this cake recipe to create a special treat.
Chase away the end-of-winter blues with this homemade bolognese sauce. Veal, Italian sausage, fennel, and leeks give it a unique, bright flavor.
Craving pizza with a twist? Try this Mexican-inspired pizza with eggs bakes into it. Start with a cornmeal crust and top with beans, onions, chiles, tomatoes, eggs, and cheese.
A cheesecake swirl takes this classic carrot cake to the next level. Make this cake to serve after Easter dinner, and forget about those baskets full of candy.
Spring is the season for brunch. Try this sophisticated, savory bread pudding for an Easter brunch, a graduation party, a wedding shower, or your next family get-together.
Don't let this simple stew recipe fool you, the result is more than the sum of its parts. The key is using a high quality Italian sausage, the spices are crucial for a great flavor.
Being single in New York City can be a real drag. But that doesn't mean you can't treat yourself to a delicious home cooked meal with this butternut squash tart.
A new spin on this dangerously delicious Passover dessert with white chocolate and spicy rose sugar. Recipe and variations below.
Take a four-week culinary history webinar with Stir It Up! editor Kendra Nordin. The course will explore early food movements in the 1800s up to modern day practices of 'eating local' and urban homesteading.
Buttermilk biscuits and salty country ham are a match made in heaven. Kick it up a notch by incorporating the ham directly into the biscuit and adding a layer of cheese.
Inspired by 'The Trout' by French Realist Gustave Courbet, these Danish open-faced sandwiches would make a great appetizer for a party, or even a light lunch.
There's a cookie monster inside many of us, and that calls for a monster cookie. This do-ahead recipe is all about the chocolate; chocolate chip cookies rolled in mini M&Ms.
One man's solution to the food desert in South Central, Los Angeles.
French toast meets bread pudding in this breakfast recipe. Sprinkle in a layer of chopped pecans, brown sugar, cinnamon, and nutmeg and then serve with maple syrup.
Deborah Madison, a leading authority on vegetarian cooking, teaches home cooks how to coax delicious flavors out of vegetables by understanding their relationships to each other.
Leftover pot roast combines with potatoes to make a hash that shows why meat-and-potato dishes never go out of style.