These classic Belgian waffles from Gourmet magazine's cookbook have deep crevices that are ideal receptacles for butter and maple syrup.
Author: Gourmet Test Kitchen
Author: Deborah Madison
When I can't get kosher meat, I simply do without but today I just craved something meaty. I had a pack of extra-firm tofu in the fridge and this is what I did with it. Baking the tofu before frying helps...
Author: earthmotherfromnj
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Use a Bundt pan or any other decorative ten-cup fluted pan.
Author: Carolyn Beth Weil
Author: Jeanne Thiel Kelley
Use plátanos manzanos-a short, fat, and incredibly sweet plantain variety-if you can find them. When pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy...
Author: Rick Martinez
Author: Greg Atkinson
Author: Paul Grimes
This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.
Author: Diane Rossen Worthington
You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.
Author: Laurie David
Author: Nika Standen Hazelton
Author: Victoria Granof
This vegetarian air fried falafel is super easy to prepare and full of flavor thanks to fresh herbs.
Author: Glenn6870
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Author: Janet A. Zimmerman
Author: Deborah Madison
Author: Melissa Roberts
Based on a Middle Eastern mujaddara, this Melissa Clark recipe is a mix of spiced lentils and rice, rich with allspice, cinnamon, and sweet browned leeks.
Author: Melissa Clark
A delicious twist on a classic! Keep cooked waffles warm in a low oven. Serve with hummus, tomatoes, cucumbers, and parsley.
Author: The Gruntled Gourmand
Author: Ellie Krieger
Sweet tea recipe from Bryant Terry, boosted with fresh orange and lemon juice.
Author: Bryant Terry
One bowl and one baking sheet is all you need to achieve sweet, creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a splash of vinegar perk up the final dish.
Author: Deb Perelman
Author: Dorie Greenspan
Author: Allen Susser