"Most useful pan I own," wrote an Amazon reviewer.

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Pull together this dish of pasta, tuna and white beans when things get hectic. You can dress it up with capers, as seen here, should you so desire. 

Elizabeth Baer is a teacher who loves to spend time in the kitchen. She also posts recipes and musings about food on her blog, culinur

From the classic and nostalgic (cacciatore, fricassee and even an apricot chicken) to something warmly spiced and contemporary, these braises will please the whole family.

Electric skillets are a great option for anyone with limited kitchen space or who wants something that won’t heat up the kitchen. They’re also going to be your best bet for cooking larger meals for dinner parties — trust us when we say that creating that extra stovetop space

A cast iron skillet is an absolute must-have in the kitchen. It's perfect for baking small pizzas, creating shrimp scampi dips, and searing many cuts of meat. And when it comes to steak, it's difficult to find a better match for it than a sizzling, well-seasoned cast iron skillet. This type of

Frying crappie is the all time favorite way to prepare it.

I don’t like pasta but if you do, crappie is great for cooking with pasta dishes.

Frying crappie is the all time favorite way to prepare it.

I don’t like pasta but if you do, crappie is great for cooking with past

Detroit-style pizza is a descendent of Sicilian-style pizza that has its roots in one man: Gus Guerra. When Guerra decided he needed to add something new to the menu of his neighborhood bar, Buddy's Rendezvous, in 1946, he asked his wife Anna for help. She borrowed a dough recipe from her Sici

I remember the first time I made today’s recipe for chicken Provençal, a song from my youth got stuck in my head the entire time I was gathering ingredients: “Pass the Dutchie” by Musical Youth, a British-Jamaican reggae band.

“Pass the Dutchie ‘pon the left-hand side. Pass t

I remember the first time I made today’s recipe for chicken Provençal, a song from my youth got stuck in my head the entire time I was gathering ingredients: “Pass the Dutchie” by Musical Youth, a British-Jamaican reggae band.

“Pass the Dutchie ‘pon the left-hand side. Pass t

Blistered sweet peppers and toasted lavash pair perfectly with a dip of cashews and carrots (center).

I have this theory that crudités — now super trendy and on many restaurant menus — never wanted to be as fancy as the word sounds. Sure, a talented chef serves gorgeous asparagus