Author: Molly Wizenberg
Author: Kemp Minifie
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy...
Author: Kendra Vaculin
An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula,...
Author: Alexandra Stratou
Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some...
Author: Megan Scott
Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means...
Author: Anna Stockwell
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour,...
Author: Sarah Jampel
The base for this make-ahead frozen cocktail goes in the freezer before serving, so it doesn't require much ice to stay cool. Serve at your next bbq!
Author: Jeremy Oertel and Natasha David
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Author: Anna Stockwell
Author: Matt Lee
Author: Jacques Pépin
Author: Andrea Albin
This dish-both a backyard staple and street food treat in the Philippines-is slightly sticky when cooked and develops a nice char while the dark thigh...
Author: Nicole Ponseca
This Middle Wastern limonana recipe is a bright-green combination of lemon and mint inspired by the drinks found on tables throughout the Middle East.
Author: April White
Author: Fred Thompson
This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.
Author: Nick Nutting
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like....
Author: Mindy Hermann, RDN
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled...
Author: Anna Stockwell
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken,...
Author: Anna Stockwell
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Author: Katherine Sacks
Fat asparagus stalks won't fall through the grill grates-and they can char without becoming soft and stringy.
Author: Dave Muller
Author: Gina Marie Miraglia Eriquez
Refresh after a grueling workout or exhausting day with this electrolyte-packed water, with a natural boost of energy, vitamins, and minerals.
Author: Katherine Sacks
Along with a classic vinaigrette made with sherry vinegar and red-wine vinegar, this is an all-purpose dressing I turn to time and again.
Author: Patricia Wells
The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful salad.
Author: Mindy Fox
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways...
Author: Claire Saffitz
Author: Mary McCartney
This one-pan dinner gets topped with yogurt sauce, radishes, and pomegranate seeds to add a fun layer of fresh tartness to the sweetly spiced pork and...
Author: Anna Stockwell
Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.
Author: Anna Stockwell
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...
Author: Dianne Rossmando
Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes....
Author: Bon Appétit Test Kitchen
Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.
Author: Carla Lalli Music
This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it...
Author: Katherine Sacks
Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.
Author: Rhoda Boone
Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind...
Author: Joshua McFadden
The classic iced tea and lemonade combo is transformed into a boozy, slushy frozen cocktail perfect for backyard parties and summer barbecues.
Author: Kat Boytsova
Author: Melissa Roberts
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable...
Author: Anna Stockwell
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with...
Author: Jocelyn Jackson
Author: Tom Fitzmorris
This gorgeous one-pan roast uses paprika-spiked mayonnaise to infuse rich flavor into the potatoes, radishes, and juicy chicken. The salsa verde adds a...
Author: Katherine Sacks
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those...
Author: Jill Silverman Hough
Author: Marlena Spieler
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. EVOO is liquid at room temperature, so it lends superior moisture over...
Author: Claire Saffitz