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: Megan O. Steintrager
Author: Sue Li
The garlicky hands-off sauce for this pasta is roasted entirely in the oven, which intensifies the flavor of canned tomatoes.
Author: Dawn Perry
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
Author: Rick Martinez
To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid. How can you tell?...
Author: Claire Saffitz
Author: Elaine O'Toole
Author: Sylvia Pease
This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes...
Author: Katherine Sacks
When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, "Just like the Iowa State Fair!" When he bit into one,...
Author: Andrea Albin
This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with...
Author: Deb Perelman
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
Make this fruity frozen dessert idea in less than an hour.
Author: Nils Bernstein
This creamy mac 'n' cheese cooks right in the pressure cooker, in vegetable or chicken broth, requiring no straining or draining.
Author: Coco Morante
You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, beautiful to behold, and not too sweet. You'll...
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Author: Bernardo Bukantz
Author: Rochelle Palermo
Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.
Author: Claire Saffitz
For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he's got.
Author: Sarah Patterson Scott
Author: Catherine McCord
Author: Anne Bramley
Author: Ania Catalano
Author: Gina Marie Miraglia Eriquez
Author: Stephen Bruce
Author: Maria Helm Sinskey
We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.
Author: Inez Valk-Kempthorne