Author: Molly Wizenberg
Author: Kemp Minifie
An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula,...
Author: Alexandra Stratou
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour,...
Author: Sarah Jampel
Along with a classic vinaigrette made with sherry vinegar and red-wine vinegar, this is an all-purpose dressing I turn to time and again.
Author: Patricia Wells
Author: Tori Ritchie
Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some...
Author: Megan Scott
Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes....
Author: Bon Appétit Test Kitchen
Author: Fred Thompson
This dish-both a backyard staple and street food treat in the Philippines-is slightly sticky when cooked and develops a nice char while the dark thigh...
Author: Nicole Ponseca
Author: Andrea Albin
This Middle Wastern limonana recipe is a bright-green combination of lemon and mint inspired by the drinks found on tables throughout the Middle East.
Author: April White
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Author: Anna Stockwell
Refresh after a grueling workout or exhausting day with this electrolyte-packed water, with a natural boost of energy, vitamins, and minerals.
Author: Katherine Sacks
The base for this make-ahead frozen cocktail goes in the freezer before serving, so it doesn't require much ice to stay cool. Serve at your next bbq!
Author: Jeremy Oertel and Natasha David
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy...
Author: Kendra Vaculin
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled...
Author: Anna Stockwell
Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.
Author: Anna Stockwell
Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.
Author: Carla Lalli Music
Author: Jacques Pépin
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those...
Author: Jill Silverman Hough
Author: Mary McCartney
Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means...
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like....
Author: Mindy Hermann, RDN
Author: Melissa Roberts
Author: Matt Lee
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about...
Author: Chris Morocco
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down,...
Author: Chris Morocco
This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.
Author: Nick Nutting
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
This bourbon cocktail is a variation on the whiskey sour, shaken with honey for sweetness.
Author: Chris Morocco
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe...
This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it...
Author: Katherine Sacks
Author: Tom Fitzmorris
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind...
Author: Joshua McFadden
Author: Dawn Perry
A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains-or use it as a dipping sauce for good bread.
Author: Maureen Abood
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Author: Katherine Sacks
This refreshing frozen lemon dessert is dairy free. It comes from Chris Bianco of the cookbook, Bianco.
Author: Chris Bianco
This one-pan dinner gets topped with yogurt sauce, radishes, and pomegranate seeds to add a fun layer of fresh tartness to the sweetly spiced pork and...
Author: Anna Stockwell
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
Author: Jean Thiel Kelley
Author: Marlena Spieler
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways...
Author: Claire Saffitz