Author: Melissa Roberts
Author: Arlen Grad
Purée wilted lettuce into a creamy, delicious, fresh, spring soup.
Author: Abra Berens
There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.
Author: Ignacio Mattos
Sambal oelek and chili-garlic sauce are basically the same except the latter has garlic in it. Glad we could help clear that up.
Author: Chris Morocco
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Author: Melissa Roberts
Author: Julie Sahni
Author: Doris Lindsay
Author: Jill O'Connor
Author: Susie Fishbein
Author: Suzanne Tracht
Author: Megan O. Steintrager
Author: Arthur Schwartz
Author: James Beard
A salty, crumbly pistachio topping; juicy macerated fruit; and yes, store-bought ice cream combine for a back-pocket dessert that might feel a bit like cheating but is so good nobody will care.
Author: Andy Baraghani
Author: Marge Perry
Author: Catherine McCord
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Author: Scott Peacock
Author: Judith Fertig
These soft, pillowy dinner rolls make excellent vehicles for leftover Thanksgiving turkey sandwiches.
Author: Guard and Grace, Denver, CO
Author: Claire Saffitz
Author: Amy Traverso
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Author: Sai Viswanath
This is a great side dish - fried crispy tofu topped with a spicy sauce.
Author: Ann Lee