Author: Tom Douglas
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Author: Anna Stockwell
Serve this refreshing mint-infused watermelon juice as cooling refreshment in the summer sun.
Author: Nils Bernstein
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
Author: Susan Herrmann Loomis
An easy Spicy Peanut Sauce recipe that can be prepared in 45 minutes or less.
This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter,...
Author: James Beard
Author: Leslie Revsin
Oyster sauce gives this chicken stir-fry richer flavor, but you don't have to make a special trip to get it if you don't have it. Get the recipe.
Author: Chris Morocco
Author: Sara Jenkins
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
And how. Cooked eggy custards have their place in the ice cream firmament, but in this instance there is nothing that stands in the way of the juicy, ripe immediacy of a much-loved summer fruit.
Author: Andrea Albin
We eat this salad-which is a great way to stretch a piece of beef-all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers...
Author: Kathy Brennan
Author: Molly Stevens
Fresh doughnuts are one of the things I crave most, but making yeasted doughnuts is a lengthy, involved process that I often don't have time to undertake. Doughnut muffins are my solution. Jammy and bite...
Author: Martha Collison
Author: Faith Durand
Author: Adam Randall
Author: Julia Turshen
Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.
Author: Anna Stockwell
This yeasty, coarse-textured bread makes the best toast ever, a perfect partner to jam or preserves. A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf, it's earned a place of honor in our test kitchen's...
Author: King Arthur Baking Company
Author: Lourdes Castro
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any...
Author: Alison Roman
Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat
Author: Lauren Schaefer
Author: Katherine Sacks
Cake balls are bite-sized balls made of crumbled cake mixed with frosting and covered in candy coating. They are super-easy to make and form the basis of endless variations of decorated cake pops, cupcake...
Author: Bakerella
Author: Gina Marie Miraglia Eriquez
Author: Sandy Krasner
Author: Rose Levy Beranbaum
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
This play on traditional tater tots swaps in cauliflower and carrot for the usual potato, adding a sweet, vegetal flavor and a good dose of fiber, antioxidants, and vitamins. The baked method might be...
Author: Katherine Sacks
A recipe for coffee cake doughnuts with a coffee glaze.
Author: Katherine Sacks
Author: Sam Worley
This Mexican favorite may seem over the top, but the ingredients combine to make a surprisingly addictive dog. The bacon adds smoky flavor, the mayo and pinto beans bring richness, and the salsa and pickled...
Author: Katherine Sacks
Author: Melissa Roberts
Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment.
Author: John Becker
Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.
Author: Mindy Fox
I use my favorite no-churn ice-cream recipe in these ice-cream sandwiches which makes them really quick and easy. You could use your own favorite ice-cream; just defrost it slightly so you can spread it...
Author: Martha Collison