A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad...
Author: Anna Stockwell
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might...
Author: Claire Saffitz
A surprisingly sweet, yet light, challah that makes any night special. Feel free to knead some raisins into the dough if you like.
Author: MIRIAM571
If you don't have a kitchen torch, time to treat yourself. They're inexpensive and super fun to use-and you can't make this dessert without one.
Author: Alison Roman
Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.
Author: Anna Stockwell
Top creamy, cheddar-loaded grits with sautéed scallions and jalapeños and then crown with a glorious, jammy medium-boiled egg.
Author: Chris Morocco
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine...
Author: Yotam Ottolenghi
When adding your hot liquids to the bowl while whisking, it helps to stabilize your bowl by rolling a kitchen towel up into a log, wrapping it into a coil...
Author: Lou Jones
Who doesn't love a chocolate cake? This riff on cloud cake is moist, dense, rich, and naturally gluten-free.
Author: Alison Roman
East this spiced-tomato Indian curry with rice for flatbread.
Author: Dawn Perry