With some speedy intervention, even the saltiest of meals can be rescued. Two chefs share tips to make overly salty food ...

Indulge in comfort food with our creamy and cheesy sour cream noodle bake. This classic recipe features ... The sweet onion, ...

Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed ...

Toss together cucumbers, salt, and sugar in a medium bowl. Set aside, and let stand 10 minutes. Meanwhile, stir together shallot and vinegar in a small bowl; let stand 10 minutes.

Pile the blueberries on top of the tart. Brush the red currant jelly over the blueberries. Serve immediately or store in the refrigerator for up to 2 days.

Preheat the oven to 375° F. Coat a 9-inch loaf pan that is not non-stick and is, preferably, light colored, with cooking spray. Set the pan aside.

My grandmother was the resident potato salad maker in our family, and her recipe was the only recipe to ever grace our table ...

Add the sour cream, heavy cream, flour, vanilla extract, and remaining 1/2 teaspoon of salt and beat until just combined. Add the eggs, one at a time, until fully combined, making sure not to overmix.

Ina Garten knows how to make a quick but delicious breakfast. We love her cacio e pepe scrambled eggs, and her easy breakfast ...

For the sake of service journalism, our dining editor sampled a mountain of ice cream at the new Salt & Straw at Montgomery Village.

The sour, he says, is another classic trinity: At its simplest, it’s a ratio of strong (the base spirit), sweet (sugar, syrup or liqueur) and sour (citrus juice, typically lime or lemon).

To make Garten’s coffee cake, you first start by creaming together butter and sugar until it’s light and fluffy, then you add in eggs (one at a time), vanilla, and sour cream.