This make-ahead cocktail, created by San Francisco bartender Gillian Fitzgerald, is lightly smoky and wonderful with dessert. The chocolate bitters make...
Author: Maggie Hoffman
Author: Kay Rentschler
These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.
Author: Claire Saffitz
Author: Alison Roman
Author: Lora Brody
Author: Anissa Helou
Author: Tracey Seaman
These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower,...
Author: Kendra Vaculin
Nutritional yeast acts like a vegan version of parm here, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles.
Author: Heidi Swanson
Author: Baija Lafridi
Author: Sarah Patterson Scott
Author: David Waltuck
Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.
Author: Andy Baraghani
Author: Ed Farrey
Author: Diana Yen
These spiced honey bars are a twist on the German Lebkuchen Christmas cookie that is similar to gingerbread.
Author: Land O'Lakes
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar...
Author: Anjali Pathak
Author: Anna Niederholzer
Author: Jessica Harlan
This is one of our favorite pizzas. It's great with regular pizza sauce as well, but the barbecue gives it a delicious new twist which compliments the...
Author: STEPHNDON
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
Author: Claire Saffitz
Author: Marilyn Hill
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
Author: Uri Scheft
Make it as a whole loaf or turn it into rolls; any way you bake it, it's a winner, and you can use this method to create all sorts of variations.
Author: Patricia Wells
Author: Gina Marie Miraglia Eriquez
This beautiful pastis - a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco - makes an impressive...
Author: Lillian Chou
Author: Amelia Saltsman
Give the cheesecake time to cool down before you slice it. The pastry will shatter, which is rather lovely, offering wisps of crispness with the soft,...
Author: nigel slater