Author: Carlo Mirarchi
Author: Emily Luchetti
Author: Chad Robertson
The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.
Author: Claire Saffitz
Author: Bernardo Bukantz
Author: John H. Bialas
Author: Alison Roman
Author: Kemp Minifie
Author: Janet Taylor McCracken
Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes. Glossy Makrut lime leaves...
Author: Martin Boetz
Author: Yvonne R. Schack
Author: Claudia Fleming
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
The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.
Author: Jill Santopietro
Elvis famously loved peanut butter and banana sandwiches, often with bacon. It was that delicious combo that led to these family-friendly waffles. I think...
Author: Audrey Johns
Author: Gina Marie Miraglia Eriquez
Author: Sarah Patterson Scott
Author: Andrea Albin
Author: Karen Heist
When the raw slices are baked, they will shrink considerably, so use large beets.
Author: Todd Porter
Author: Alison Roman
Author: Anna Stockwell
Author: Joan Nugent
Author: Andrea Albin
Author: Karen Adler
Author: Lori Longbotham
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
Author: Ginny Hamisch
Crisp, crumbed fish strips are almost as speedy as fish fingers, but much smarter.
Author: futureamazingchef
Author: Katie Brown
Author: Rick Martinez
This Moroccan-flavored stew is great on its own but couscous would be an easy and fitting side dish. Find out how to make it.
Author: the editors of Martha Stewart Living