Author: Claire Saffitz
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
Author: Ian Knauer
Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.
Author: Chef Seamus Mullen
Author: Alison Roman
Creamy white chocolate makes a rich, milky finish for these deliciously spiced cookies. For the best flavor, buy the highest quality white chocolate you can find. High-quality milk or dark chocolate can...
Author: Samantha Seneviratne
Author: Gina Marie Miraglia Eriquez
This classic Chinese take-out dish gets an upgrade.
Author: Catherine McCord
Author: Kemp Minifie
The garlicky hands-off sauce for this pasta is roasted entirely in the oven, which intensifies the flavor of canned tomatoes.
Author: Dawn Perry
Author: Cynthia Nims
A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.
Author: Katherine Sacks
This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
Author: Chris Morocco
This is a recipe for a simple Italian flatbread adorned with rosemary, olive oil, and salt. The dough comes together in a food processor.
Author: Rhoda Boone
Ramps, with their wild, garlicky flavor, have become the seasonal poster child of spring, and for good reason. Here, they join tart lemon and briny green olives in a chicken dish that might become your...
Author: Leah Koenig
Author: Sue Li
This is a pretty, light, and fun dessert, perfect for a summer brunch or ladies' lunch.
Author: Patricia Heaton
Author: Tracey Medeiros
This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.
Author: Donna Hay
Since these cookies are meant to be eaten frozen in this ice cream cookie sandwiches recipe, we made them extra salty so the flavor stands out.
Author: Claire Saffitz
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.
Author: Katherine Sacks
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Author: Nancy Silverton
Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker combo will work-tahini with strawberry jam...
Author: Sohla El-Waylly
I like this one because it's a one-pan dish-you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result....
Author: Amelia Freer
Author: Gina Marie Miraglia Eriquez
Author: Brenda Tunstill
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies. Can be prepared in 45 minutes or less.
Author: Abigail Johnson Dodge
Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.
Author: Donna Hay
An easy Milk Chocolate Brownies recipe.
Author: Sydney A. Ducker
Author: Judith W. Harris
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.
Author: Rhoda Boone
Author: Alison Roman
Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside. See how to make your...