Recipe

It’s chewy, it’s cheesy, it’s saucy, it’s Detroit-style pizza!

Farideh is making Beef Wellington, a savory beef tenderloin wrapped in puff pastry with layers of prosciutto, dijon mustard, and a mushroom paste.

Chef Lee Tiernan of Black Axe Mangal showcases for us his take on a football (soccer) stadium essential: The chili puff pocket. A portable pastry for snacking at halftime alongside a pint.

With citrus in season, this cocktail is the perfect way to add some fizz to your brunch. With a blend of citrus and bold ginger flavor, Cara Nicoletti whips up a cocktail that is sure to please.

Farideh is back in her family’s home kitchen in Maryland and is making not one, but two versions of her beloved crab soup.

You know you love Farideh, now meet her dad: Farideh and her father Manouch make Persian steamed rice with tahdig, the crispy golden crust from the bottom of the pot.

Since you can’t get this fast food treat anymore, here’s a recipe you can use at home: Farideh’s at-home Mexican pizza.

Farideh makes chicken and dumplings, a classic comfort food that’s perfect for making at home.

Never use canned cream of mushroom soup again because Farideh’s got a recipe for that: homemade cream of mushroom soup for a simple chicken and wild rice casserole.

Farideh wants you to get over pumpkin spice and get into apple spice with these fluffy apple pancakes bursting with fall flavors.

It’s flaky, it’s gooey, it’s crunchy, it’s baklava!

If you’re wondering what the meat lover’s version of a cinnamon roll is, this is it: Farideh’s mortadella, salami, and ricotta filled morning buns.