Author: Gina Marie Miraglia Eriquez
Author: Amelia Saltsman
Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock in less than a year. These cream-filled chiffon cake...
Author: Lara Ferroni
Author: Andrew Knowlton
Author: Deborah Madison
Author: Nathalie Jordi
Author: Todd English
Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.
Author: Alison Carroll
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These coconut- and oat-studded bites come together in just one bowl (no food processor required!). Keep them on hand for a healthy morning or afternoon pick-me-up or a satisfying after-school snack. If...
Author: Rhoda Boone
Author: Todd Taverner
Author: Brandon Wicks
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
Author: Maria Helm Sinskey
This grilled cheese uses creamy plain Havarti, honey ham slices, and spinach on potato bread.
Author: Katie
Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.
Author: Alison Carroll
Author: Melissa Clark
Author: Marcus Samuelsson
Nutritional yeast acts like a vegan version of parm here, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles.
Author: Heidi Swanson
Richly spiced gingerbread with the texture of a moist, dense devil's food cake, this recipe only gets better if you make it ahead.
Author: Andrew Tarlow
Author: Michael Schlow
Author: Melissa Perello
Use a hot sauce that isn't just heat and vinegar but has a personality of its own. We like Frank's.
Author: Claire Saffitz
This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.
Author: Elisabeth Prueitt
Author: Katie Brown
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
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.
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
Author: Tori Ritchie
