Author: Keith Pandolfi
These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty...
Author: Steven Raichlen
We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Author: Chris Morocco
Author: Paul Grimes
Author: Lorraine Pascale
Author: Steve Ftacek
Author: Ruth Cousineau
For a quick 15-minute dinner, you can steam the potatoes up to five days in advance. Serve with lots of fixings for an easy variation on the taco bar concept.
Author: Sarah Copeland
In this dish, the fleshy artichokes get browned and crispy tops and look like strange, beautiful roses. The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from...
Author: April Bloomfield
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz
This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.
Author: Anya Hoffman
Author: Sue Li
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!
Author: Claire Saffitz
Author: Jeffrey Alford
Author: Rozanne Gold
Author: Molly Stevens
Author: Selma Brown Morrow
Author: Karen Heist
Author: Orah Raia
Appease the crowds with this giant sheet-pan pie that makes use of two of our favorite summer fruits.
Author: Rhoda Boone
Crispy cauliflower for the win, thanks to your air fryer! Make the cauliflower even tastier and crispier with spices, a little egg, and a light coating of breadcrumbs. Perfect as an appetizer or a side...
Author: Nick Evans
Author: Jamie Oliver
Use beets, carrots, saffron and more to add flavor while coloring your eggs for Easter.
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Take your time when streaming the butter into the egg and sugar mixture-you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you'll end up with a greasy batter.
Author: Sohla El-Waylly
A cinnamon-sugar coated snickerdoodle cookie dough is pressed into a pie plate, making a fun and easy crust for this dreamy, creamy pumpkin icebox pie.
Author: Anna Stockwell
Author: Catherine McCord
Author: Claudia Fleming
Author: Yvette Van Boven
Author: Ania Catalano
Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.
Author: Stacey Antine
The recipe for red velvet cake has been around since the 1920s, when the cake was the signature dessert at the Waldorf-Astoria Hotel in New York City. The cake captured my heart-and it plays hard to get....
Author: Rocco DiSpirito
Author: Alex Palermo
Whether we're talking a casual movie night with the family or Super Bowl Sunday, these Loaded Sheet Pan Nachos are ready to party! They come together quickly and easily, and are so much fun to each...
Author: Carrie Havranek
Author: Robin Davis