Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani
Author: Molly Wizenberg
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge with honey infused with heat from red Fresno chilies.
Author: Claire Saffitz
Author: Katie Brown
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
Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.
Author: Ochre Bakery, Detroit, MI
Author: Jennifer Iserloh
Author: Cindy Mushet
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
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
Author: Anna Niederholzer
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: Jan Schroeder
Author: Marcus Samuelsson
Author: Einat Admony
Author: Tracey Seaman
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
Author: Bill Granger
Author: Andrea Albin
Author: Doris Schechter
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Bonnie Bennett