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: Sara Kate Gillingham-Ryan
No booze required for this soothing green tea toddy. But if you do want an extra dose of warmth, we like this with smoky mezcal.
Author: Anna Stockwell
No cannabis? No problem-skip it and you'll still have a killer spicy-sweet popcorn. But for those that want to partake, make sure you use only 1/2 teaspoon...
Author: Raquel Pelzel
Author: Scott Peacock
Author: Molly Stevens
Author: Jose Garces
Author: Andrew Knowlton
Author: Erika Lenkert
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Author: Andy Baraghani
Author: Todd English
Author: Jill Silverman Hough
Author: Gina Marie Miraglia Eriquez
Keep a jar of this seedy sprinkle on your counter to top bowls of yogurt, soup, salad, or anything you want to add a bit of crunch (and healthy fiber and...
Author: Anna Stockwell
This recipe was created to accompany Chicken with Mustard Seed Crust and Couscous. Can be prepared in 45 minutes or less.
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark...
Author: Andy Baraghani
This delicious open-faced sandwich - topped with a fried egg - will knock your socks off! If desired, drizzle with sriracha sauce for a little extra flavor...
Author: Coffee4MySoul
Cranberry Mojitos from Delish.com is the easy holiday drink you need.
Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.
Author: Chris Morocco
Author: Vefa Alexiadou
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
Author: Einat Admony
Author: Edward Lee
Slow-cooking a "roast" chicken yields moist, juicy meat but flabby skin-the easy fix is to run the carved chicken under the broiler to crisp the skin before...
Author: Sarah DiGregorio