Author: Ila Walrath
Author: Joseph Gomes
We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here.
Author: Deb Perelman
This meaty and satisfying soup is just right for a sick day.
Coarse raw sugar gives these nutty, chocolate-laced cookies a subtle crunch in every bite.
Author: Ochre Bakery, Detroit, MI
Author: Duy Pham
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer's worth of flavor...
Author: Anna Stockwell
Author: Grace Parisi
Author: Grace Young
Cooking ribs under pressure means they get incredibly tender without falling apart or shredding-in a fraction of the time as braising and with no attention needed.
Author: Mark Bittman
Terrines - molded preparations of meat, fish, or vegetables - are wonderfully rich and dense. This chicken variation, with a fraction of the calories and fat of a traditional terrine, draws its structure...
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Author: Nigella Lawson
How to make congee (also called cháo in Vietnamese) the easy way by soaking leftover cooked rice overnight before simmering the next morning.
Author: Andrea Nguyen
Author: Gina Marie Miraglia Eriquez
Author: James Beard
In this spicy salad, cubes of fried tofu act like tender-bellied croutons amid the leaves of baby kale, only with much more protein and spunk than the usual toasted bread.
Author: Melissa Clark
Author: Anna Getty
Author: Elnora Shick
Author: Martin Boetz
Author: Melissa Perlman
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...