Everyone who hosts a Thanksgiving dinner wants to impress. Part of that process is coming up with a side of dish that separates the table from what many others serve. Have we got a recipe and idea for ...

Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

Do you have some bland or sour peaches that you don't know what to do with? Try this easy and simple recipe to turn them into ...

It’s time to stop thinking about the difference between sweet and savory spices. Many cooks around the world don’t make such a distinction. In Greece and Turkey, for example, tomato sauce comes spiked ...

I’ve long loved the combination of rhubarb and blood orange — both fruits are tart, but each in a particular way, and their flavors and colors complement each other. I adapted a formula and method I ...

Your goal is to welcome guests with nibbles, not fill them up too much before the main event. A single show-stopping cheese — a gooey baked brie — is perfect for cocktail hour. Start with store-bought ...

This time of year, rhubarb is at its ripest and reddest. It’s still tart enough to make you pucker, but it is juicier and mellower than early spring harvests. That means you can keep big chunks of it ...

The quality of the compote directly depends on the choice of dried fruits. The classic combination includes a mixture of dried apricots, apples, pears and prunes — it is the pears that give the drink ...

When it comes to jam, there are rules. According to the FDA’s legal designation, jam can only come from one type of fruit, whereas compotes and conserves can be made with additional fruits (often ...

I adore the neat, tidy sides and stately height of a classic British scone. I’ve even shared my favorite recipe for that afternoon tea staple, much to the delight of readers who agreed with me. These ...