New York Cheesecake
When you're in a New York state of mind, you might want to try the time-honored New York Cheesecake recipe for a dessert you'll love.
This authentic New York cheesecake is a rich, dense dessert that consists of a lemon-accented cream cheese mixture in a graham cracker crust.
If you're in the mood for a cut of meat that's got character, you'll want to know how to cook a New York strip steak. New York strips are tender and juicy, with just the right amount of toughness. They're choice cuts for grilling and pair well with baked potatoes, iceberg wedge salads and other steakhouse favorites.
Buffalo wings have revolutionized late-night bar food and football-watching feasts. The dish takes its name from the city in which it originated -- Buffalo, New York -- but you can give them whatever name you want when you learn how to make them in your home.
Chicken wings were once an overlooked, often discarded, part of the bird. But as the popularity of Buffalo wings has surged, so has a whole host of ideas for how to make chicken wings. These days, casual restaurant menus often feature full sections devoted exclusively to chicken wings. You can get them flavored any number of ways including with barbecue, honey mustard or teriyaki sauces.
Chicken salad maintains its place in lunch boxes and on picnic tables decade after decade because it's simple and delicious. And that's why every home cook should learn how to make it.
No matter how many burgers or hot dogs you've served up from your backyard grill, your cookout skills are not complete until you've mastered how to grill steak. Grilling is ideal for cooking steaks because it uses high, dry heat and cooks quickly, keeping the meat tender and juicy.
Knowing how to cook corned beef is almost a mandatory skill if you have even a drop of Irish blood in your veins. Corned beef is a quintessential American Irish tradition, although many Americans only eat it once a year, on St. Patrick's Day. Corned beef was one of Ireland's main exports until 1825; County Cork was the largest producer for many decades. The British Army often survived on cans of it during their many and bitter campaigns across Europe. Today, however, corned beef is far more popular in America than it is in Ireland.