We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's...
Author: Chris Morocco
Can't decide if you're in the mood for egg salad or potato salad? We've got you covered.
Author: Bryan Furman
Author: Fran McCullough
This cake has an exciting strawberry flavor; the pink layers burst against a bright white frosting with a tangy cream cheese accent.
Author: Jocelyn Delk Adams
Author: Georgia Downard
Author: Pableaux Johnson
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Author: Sarah Jampel
Author: Andrea Albin
Author: Kemp Minifie
Author: Terry Conlan
Some would call showering potato salad with potato chips "gilding the lily." We would call it "extremely sensible and incredibly tasty."
Author: Molly Baz
Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.
Author: Molly Baz
Author: Bon Appétit Test Kitchen
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Author: Tara O'Brady
Author: Zanne Early Stewart
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If you like your chili extra spicy, serve some extra...
Author: Molly Baz