Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.
Author: Claire Saffitz
Author: Kate Moses
Author: Jami Curl
Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.
Author: Molly Baz
Author: Ross Dobson
Author: Adeena Sussman
Sub spinach for kale if you like.
Author: Claire Saffitz
You don't have to fire up the grill to enjoy a taste of barbecue. This pork chop dinner makes use of the broiler to get those summertime flavors on the table anytime you want them. Punch up store-bought...
Author: Katherine Sacks
Author: Amelia Freer
Author: Suzanne Solberg
Author: Alison Roman
If you don't have both spices, it's okay to omit one or the other.
Author: Sarit Packer
Who knew chocolate mousse could be so simple and so fast? Once you have the ingredients on hand, you can put this decadent dessert together in a flash.
Author: Jodi Berg
Author: Ying Chang Compestine
Author: Sheila Lukins
Use this all-purpose fruit compote to fill pastries, spoon over ice cream, or mix into smoothies.
Author: Kat Boytsova
Author: Susan Weaver
Author: Mary Cech
Author: Mollie Katzen
Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.
Author: Natalie Chanin & Butch Anthony
Author: Louisa Shafia
Almost any fresh fruit (pears, apples, berries) can replace the figs.
Author: Sarit Packer
Author: Chris Fischer
Author: Dorothy Sweet
Author: Alison Roman
Author: Nicole Spiridakis
Author: Eleanor Moscatel
Author: Nick Malgieri
Author: Kahlil Arnold
Author: Rebecca Miller French
Author: Greg Atkinson
Author: Marion Cunningham
Author: Edward Lee
Author: Francois Payard
Author: Chuck Hughes