4 servings When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely—an elegant shadow of its raw self. Tacky cloves go silky and sultry, warm and welcoming.
October 2018 Makes one 9x4" loaf Does everyone need to know how to whip up a pie crust from scratch, or build a towering, elaborately decorated layer cake? Absolutely not. But every cook should have at
Don’t tell the fam, but Friendsgiving may have topped Thanksgiving as your favorite holiday. There’s no feeling like you have to one-up your cousin, you can have that extra glass of affordable fall wine
Have a new sous vide circulator? Here's an introductory guide to sous vide cooking, including what to try making first. [Photographs and videos: J. Kenji López-Alt, unless otherwise noted] Let's say that
From ice palaces in Canada to underwater rooms in Africa, we've come up with 50 of the world's most incredible hotels that will take any vacation to the next level. Here's our ultimate bucket list of hotels
The winners of the 27th annual National Geographic Traveler Photo Contest have just been announced. Winning first prize, Anuar Patjane Floriuk of Tehuacán, Mexico, will receive an eight-day photo expedition
6 Servings We know ricotta is a traditional addition to baked ziti, but it has a tendency to get dry and grainy when baked. Our update uses a creamy Parmesan béchamel, in addition to a tangy tomato sauce,