Cooking Frog

Toasting dry penne before adding the broth gives this pasta a warm, nutty flavor you simply don’t get from boiling it in water. The edges turn lightly golden, while the centers cook until tender right in the same pan. A little tomato paste, garl...

There’s something especially satisfying about turning a handful of everyday vegetables into a pasta sauce that tastes far richer than you’d expect. For this one-pan zucchini tomato pasta, zucchini, Roma tomatoes, garlic, butter, and olive oil cook until soft enough to ma...

Korean carrot salad is one of those simple recipes that tastes far better than the ingredient list suggests. The carrots stay crisp, while the garlic, vinegar, paprika, sesame seeds, and hot oil create a bold dressing that is tangy, savory, slightly spicy, and seriously ad...

Cool cucumber ribbons, a spicy gochujang dressing, fresh ginger, garlic, and a splash of rice vinegar make this salad hard to stop eating. The hot oil brings out the flavor of the chili, sesame, and aromatics, while the

These crispy baked eggplant fries are one of the easiest ways to turn eggplant into something everyone actually wants to grab from the tray. The edges bake up golden and sav...