Author: Sheila Lukins
Author: Michelle Tam
Lavender adds a floral note. If you're not a fan, the tart would also be delicious without it.
Author: Rozanne Gold
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
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered...
Author: Anna Stockwell
Author: Janet Taylor McCracken
Author: Miles Thompson
Author: Alison Roman
This savory cake is packed with Parmesan and basil. Serve it in slices for brunch alongside a salad of fresh fruit or bitter greens.
Author: Yotam Ottolenghi
Author: Dede Wilson
Author: Mike Lata
Author: Vefa Alexiadou
Author: John H. Bialas
Author: Melissa Clark
A recipe for doughnuts with the sweet spices of chai tea.
Author: Katherine Sacks
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
Author: Gaston Acurio
Author: Galit Stevens
A recipe for apple cider cake doughnuts with a caramel glaze.
Author: Katherine Sacks
No one will ever notice that you swapped in mushrooms for a third of the beef in these better-for-you mini burgers. Grated onion and a touch of soy add...
Author: Rhoda Boone
Author: Yvonne R. Schack
Author: Catherine McCord
Pair these buttery chive-topped noodles with a rich meat main, like veal piccata.
The pickled hard-boiled eggs are a great snack on their own-they're sold individually at Shed.
Author: Miles Thompson
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: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Teri Lyn Fisher
Author: Sue Li
Author: Sheila Lukins
Author: Chad Robertson
Author: Susan Spungen
Lush confited garlic takes toasty, cheesy baguettes to another level.
Author: Claire Saffitz
Author: Paul Grimes
Author: Anna Stockwell
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: José Andrés