Swedish pearl sugar stands in for coarse salt in this sweet take on the soft pretzel.
Author: Melissa Roberts
Author: Sarah Tenaglia
Author: Victoria Granof
Author: Maranda Engelbrecht
A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author: Sarit Packer
This egg-less pasta dough-perfect for hand made shapes, like orrechiette, cavatelli and pici-quickly comes together in the food processer. For an even easier approach, use a stand mixer fitted with the...
Author: Katherine Sacks
Author: Chris Morocco
Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.
Author: Chris Morocco
Vegan bao buns are to die for and easy to make. They are filled with succulent jackfruit in a salty-sweet marinade, crunchy veggies, peanuts and herbs.
Author: Ania
Author: Marge Perry
The fastest way to turn turkey into breakfast: eat it on French toast.
Author: Todd Ginsberg of Fred's Meat & Bread, Atlanta
Author: Paul Grimes
Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.
Author: Adam Rapoport
Shredded butternut squash is cooked briefly, leaving some bite to it before being tossed with pasta in this pretty dish.
Author: Sara Jenkins
Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
Author: Alison Roman
Tortillas with Eggs and Spicy Bean Chili
Author: Jenn Louis
Author: Alison Roman
Author: Calvin Harris
Author: Kate Higgins
Author: Alison Roman
Author: Michael Santoro
Author: En Ming Hsu
These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.
Author: Victoria Granof
Author: Roy Finamore
Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).
Author: Jon Shook & Vinny Dotolo, Animal
Author: Jenny Rosenstrach
The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.
Author: Jeremy Fox
Many smoked ribs recipes have you remove the membrane from the underside of the ribs before cooking them. I don't see the point, unless you're entering your ribs in a barbecue competition: it's a pain...
Author: Joe Carroll
Author: Victoria Granof
Author: Dede Wilson
Author: Sara Kramer
An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other? Read on.
Author: Tadashi Ono