Author: Allen Susser
Author: Sara Kate Gillingham-Ryan
Author: Andrew Knowlton
Author: Jessica Harlan
Hindus consider cows and all their milky produce-cream, butter, and cheese-sacred. Traditionally, this dish would be made with a few large slabs of golden butter. Here, the butter is swapped out for cubes...
Author: Meera Sodha
Author: Amelia Saltsman
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 charred parts are extra tasty.
Author: Andy Baraghani
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
This make-ahead cocktail, created by San Francisco bartender Gillian Fitzgerald, is lightly smoky and wonderful with dessert. The chocolate bitters make the drink-and they're available online. Adding water...
Author: Maggie Hoffman
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they're dessert. Pack them in lunches, take them on road trips, or serve them for family movie...
Author: Liesel Davis
The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.
Author: Todd Taverner
Author: Lillian Chou
Lavender adds a floral note. If you're not a fan, the tart would also be delicious without it.
Author: Rozanne Gold
Author: Michael Psilakis
Author: Ian Knauer
Apple, bacon, and deli meat wrapped in a tortilla. This recipe is the invention of the resourcefulness of my husband and a family favorite.
Author: ApronFan
You will never again buy a ham spread product after tasting this recipe. Use your mini chopper or food processor to whip up a large or small batch. Easily modified for personal tastes, but try it once...
Author: B L
Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.
Author: Nick Korbee
Author: Sarah Ellsworth
Author: Douglas Rodriguez
Author: Brandon Wicks
Sambal oelek and chili-garlic sauce are basically the same except the latter has garlic in it. Glad we could help clear that up.
Author: Chris Morocco
Here's an easy cocktail that is sure to be the buzz of your next dinner party. The Bee's Knees gets its sweetness from a quick-to-prepare honey syrup. And we've given this classic drink a floral, Provençal...
Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.
Author: Andy Baraghani
Author: Rose Levy Beranbaum
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
We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.
Author: Claire Saffitz
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
Author: Andy Baraghani