Author: Jan Schroeder
Up your toaster pastry game with this homemade version: Store-bought puff pastry filled with bright, lemony, honey-sweetened blueberry compote and drizzled with a yogurt glaze.
Author: Chloe, Olivia, and Nicholas Tsakiris
The key to salmon fillets with crackly skin is to start it skin side down in a cold cast-iron pan-as the skillet heats, the skin slowly renders and crisps.
Author: Lauren Stanek
Author: Jeanne Thiel Kelley
Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.
Author: Chris Morocco
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
Author: Claire Saffitz
Author: Krystina Castella
This make-ahead cocktail, created by San Francisco bartender Gillian Fitzgerald, is lightly smoky and wonderful with dessert. The chocolate bitters make the drink-and they're available online. Adding water...
Author: Maggie Hoffman
For the tasty, tender wings, marinate overnight and bring them to room temperature before cooking. Char them on the barbecue for an extra smoky hit.
Author: Lloyd Hayes
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
Author: Diana Yen
Author: Melissa Clark
We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.
Author: Claire Saffitz
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge with honey infused with heat from red Fresno chilies.
Author: Claire Saffitz
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
Author: Andy Baraghani
Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.
Author: Alison Carroll
Author: Michael Schlow
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
Author: Amelia Saltsman
No booze required for this soothing green tea toddy. But if you do want an extra dose of warmth, we like this with smoky mezcal.
Author: Anna Stockwell
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
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
Author: Robert Colombi
Author: Jean Georges Vongerichten
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine....
Author: Anjali Pathak