Shilpa Uskokovic

Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.

Master this style of sponge and a whole new world of cakes opens up.

The restaurant chef's debut cookbook is filled with inventive snacks, weeknight winners, and joyful essays.

The line between banana bread and banana cake is thinner than your mom's patience on Thanksgiving when the rest of the family is bickering over the mashed potatoes.

After a years-long hiatus, we're sharing three new recipes, sure to wow adults and kids alike.

An Australian icon—with coconut, chocolate, and raspberry—streamlined in a standard muffin pan.

Salami, provolone, olives, pickled peppers—need we say more?

Canned green curry paste is already so flavorful, it takes only a few extra ingredients to turn it into a tasty glaze for a thick piece of salmon.

In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.

This spicy ranch chicken recipe uses a homemade yogurt-based dressing as both tangy marinade and creamy finishing sauce for juicy grilled chicken breasts.