Author: Suzanne Pirret
The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.
Author: Donna Hay
Elderflower liqueur, such as St. Germain, has a delicate, floral flavor that works really well in this simple lemon tart.
Author: Martha Collison
Author: Kerri Conan
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
The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.
Author: Claire Saffitz
Author: Lisa Zwirn
Author: Maria Helm Sinskey
Use gunpowder green tea if you can find it. The robust flavor will provide depth to this quaffable cocktail recipe.
Author: Andy Baraghani
There's no better way to eat summer tomatoes than tossed with lemon juice and fresh herbs to intensify their flavor.
Author: Maggie Ruggiero
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
Not a fan of blackberries? This cocktail recipe will be just as good with blueberries-or any other berry you like.
Author: Samin Nosrat
Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.
Author: Josef Centeno
We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.
Author: Jason Hammel
Sweet and sour from the rhubarb and herbaceous from the fennel, this large-batch, pink, spring-party, gin cocktail is pure harmony.
Author: Dave Muller
This pineapple and tequila cocktail, made with fresh lemon and bitters, is a beach party in a glass.
Author: Aleksandra Crapanzano
Author: Eben Freeman
This cocktail recipe is halfway between a French 75 cocktail and a Negroni, made with gin, Campari, lemon juice, and Champagne.
Author: Gary Regan
Author: Joanne Weir
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
Author: Jeanne Thiel Kelley
Plant-based baking sticks mean this pie is vegan and dairy-free. Using frozen cherries means you can make it all year long.
Author: Kim Barnouin
We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.
Author: Claire Saffitz
Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.
Author: Andrew Knowlton
A strawberry-bourbon buck created by San Diego bartender Erick Castro of Polite Provisions.
Author: Adrienne Stillman
Author: Abigail Johnson Dodge
Applejack and maple syrup take the classic whiskey sour in a decidedly fall cocktail direction.
Author: Al Culliton
The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You'd think the shrimp might be tough or mushy, but it's firm, tender, and briny.
Author: Mark Bittman
There's a simple structure behind all sours, a family of citrus-based cocktails.
Author: Chris Morocco
Author: Rawia Bishara
Delicate rose water (a common ingredient in Middle Eastern sweets) and tart lemonade are a refreshing combination in this pretty pink drink. Ice cubes studded with flowers and berries add a stunning finishing...
Author: Kat Boytsova
This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.
Author: Cortney Burns
If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable's ability to absorb seasonings.
Author: Chris Morocco
Author: Maggie Ruggiero
Yellow tomatoes are sweeter than red, so this mix is big on heat and zing.
Author: Molly Baz
Author: Maggie Ruggiero
Author: Roberto Santibañez
You know pasta salad, but this is salad pasta. A whole salad's worth of greens, folded into pasta to make a complete dinner in one bowl (or plate). We like to make this recipe with chickpea pasta for the...
Author: Anna Stockwell
Author: Sara Kate Gillingham-Ryan
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
Author: Rita Sodi
Author: Melissa Roberts
Highwest's Campfire whiskey is a blend of Scotch, bourbon, and rye; a gently peaty blended Scotch is the next best thing.
Author: Tristan Willey
Welcome your cocktail-party guests with these easy to make appetizers with prosciutto and pears.
Author: Alison Roman
Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
Author: Andy Baraghani