In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take...
Author: Ian Knauer
Stuffed with bacon, sausage, cheddar cheese, spinach, and mushrooms, this incredibly filling omelet should be cut in wedges for multiple servings.
Author: Nick Korbee
Author: Abigail Johnson Dodge
A classic Mayan dish from Yucatán made with the minimum of ingredients. Warmed corn tortillas are dipped into a pumpkin seed sauce and filled with chopped...
Author: Diana Kennedy
This yolk-heavy carbonara is beyond creamy-without cream!-with a heady mix of peppercorns (you can substitute black pepper for all and it's still great)....
Author: Barbara Lynch
An overnight freeze solidifies classic brownie batter (in this case, one of the all-time greats: Alice Medrich's best cocoa brownies) into something entirely...
Author: Sarah Jampel
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you'll want to play it over and over again.
Author: Andy Baraghani
Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.
Author: Monte Farber and Amy Zerner
This isn't your typical super-puffed Dutch baby; instead, this pumpkin Dutch baby creamy and custardy on the inside and airy around the edges, thanks to...
Author: Kendra Vaculin
A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.
Author: Leah Koenig
Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.
Author: Alison Roman
Keep a jar of this seedy sprinkle on your counter to top bowls of yogurt, soup, salad, or anything you want to add a bit of crunch (and healthy fiber and...
Author: Anna Stockwell