Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani
Author: Molly Wizenberg
Author: Dorie Greenspan
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Author: Claire Saffitz
Author: Jennifer Iserloh
This deliciously sweet loaf is perfect to grab and go for breakfast, but works as well for an easy summer dessert, and it's gluten free and grain free to boot.
Author: Alice Liveing
Author: Anna Niederholzer
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 serving.
Author: Sarah DiGregorio
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus...
Author: Olia Hercules
Author: Cindy Mushet
Author: Marcus Samuelsson
Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.
Author: Ochre Bakery, Detroit, MI
Author: Einat Admony
Author: Tracey Seaman
Author: Jan Schroeder
Author: Andrea Albin
This is a simple scone with a bit of a makeover: glazed with sticky honey and generously smothered in clotted cream and tart rhubarb compote.
Author: Martha Collison
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
Author: Doris Schechter