Soy adds saltiness along with a deep color to these skewers; the glaze would also be great on short ribs.
Author: Chris Morocco
Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.
Author: Alaina Sullivan
Author: Lisa Ahier
A couple tablespoons of yogurt miraculously transform a basic vinaigrette recipe into a new creamy dressing.
Author: Mina Stone
Author: Melissa Roberts
Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert.
Author: Andy Baraghani
Author: Kay Chun
A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.
Author: Andy Baraghani
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity-in this case from torn grapefruit and hot-and-sour chiles-without withering.
Author: Molly Baz
Author: Tony Rosenfeld
Author: Colette Rossant
Author: Suzanne Husseini
Try this easy make-ahead steel cut oatmeal recipe with butternut squash and tahini from Lukas Volger's Start Simple cookbook.
Author: Lukas Volger
This spelt pie crust is so easy to make, but you can use store-bought instead. Hot smoked trout can replace the smoked salmon for some variation and broccoli could easily replace the kale.
Author: Lorraine Pascale
Sprinkle the chives, sesame seeds, and flaky salt with abandon.
Author: Andy Baraghani
