This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.
Author: Carla Lalli Music
Author: Shauna Sever
Author: Maria Helm Sinskey
We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.
Author: Inez Valk-Kempthorne
Author: JoAnn Cianciulli
Author: Bon Appétit Test Kitchen
Author: Maria Helm Sinskey
Similar to gnocchi, buttery German spaetzle are pasta-like dumplings. Unlike gnocchi, they come together in just about 15 minutes-just enough time to marinate this chicken before frying it.
Author: Donna Hay
This combination of rich smoky ham, tangy mustard, melty cheese, and ripe tomato is perfect for a lavish breakfast with a fried egg or served with a bowl of soup.
Author: Rebekah Peppler
Author: Ellen
For actually-crisp chickpeas, turn to the air fryer. The high heat circulating fast dries out the chickpeas so they're almost dehydrated.
Author: Ben Mims
When the raw slices are baked, they will shrink considerably, so use large beets.
Author: Todd Porter
Author: Briana Holt
Author: Ellen Brown
Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.
Author: Katherine Sacks
Author: Ellie Krieger
Author: Kevin Fisher
Because you don't have to chill the dough, this cookie cuts your kitchen time in half. And when it comes time to decorate, no need to panic if your first attempts don't work out. Simply wipe off the failed...
Author: Rick Martinez
Author: Allysa Torey
Author: Gretchen Holt-Witt
Author: Alison Roman
Author: Joan Nathan
For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he's got.
Author: Robin Davis
Treat this recipe as a basic template from which to have a blast mixing and matching different meats with different cheeses. The Parmesan is a must and not an option to switch out; it's the magic ingredient...
Author: Gina Marie Miraglia Eriquez
Author: Lisa Zwirn
This classic spongecake is thought to have originated with German settlers.
Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
Author: Bruce Weinstein
Author: Lauren Salkeld
Author: Tim Lacey
Author: Ann Colton
Author: María Del Mar Sacasa
Two-Way Chanterelle and Pear Bread Stuffing
Author: Julia Moskin
Author: Catherine McCord