David lives in Brooklyn where he's spent more than a decade covering all things edible, including meal kit services, food subscriptions, kitchen tools and cooking tips. David earned his BA from ...

Attach a paddle attachment to the stand mixer and turn the machine on the lowest speed. Allow the mixer to do the work for about three to five minutes.

Beef stroganoff is one of those globally classic dishes that originated in Russia in the middle of the 19th century. By the 1950s, American cooks were discovering global flavors, ...

Ingredients. 907 g beef chuck roast, cut into 100 g cubes; 1 tbsp salt; 3 tsp black pepper; 2 tbsp vegetable oil; 1 large carrot, diced; 2 stalks celery, diced ...

One lemon. Two handfuls of wild mushrooms. Two to three sprigs of fresh flat-leaf parsley. 500g fillet steak. One teaspoon paprika. Olive oil. One knob of unsalted butter ...

3. Place oil in large pot to cover bottom. Pan fry the steak fingers until brown, which will likely require several batches. 4. Once all steak fingers have been browned, add all back to the large pot.

To celebrate our daughter Piper's graduation from LSU, Katherine and Smiley Anders, the longtime newspaper columnist, invited my family to their Baton Rouge Spanish Town home for dinner on May 19 ...

Beef stroganoff (also known as beef Stroganov) is a famous Russian dish of sauted onions and mushrooms with good portion of beef cuts, cooked in a rich beef broth and has a nice touch of sour cream.

Preheat oven to 450°F. Pierce each potato a couple of times using a fork. Place potatoes directly on oven rack; bake until completely tender, 50 minutes to 1 hour.