Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
Author: Melissa Roberts
This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine that may have gone flat.
Author: Tom Parker Bowles
Author: Donald DiPalma
Inspired by the All Steak restaurant in Cullman, Alabama, these thinly-rolled, brightly-flavored orange rolls have both zest and juice, giving them an intoxicating aroma and a full burst of sweet citrus...
Author: Joe Sevier
Author: Molly Stevens
Author: Lorna Sass
Author: Melissa Clark
WARNING: This French toast is wickedly indulgent. Enjoy it for breakfast on special occasions, although it's probably better suited to a decadent dessert. Either way, it's freaking tasty!
Author: Guy Turland
Both cardamom and pistachios are essential ingredients in Persian dessert making. This dough is delicate because it doesn't contain any gluten, so be sure it's fully chilled and firm before rolling into...
Author: Louisa Shafia
Author: Melissa Roberts
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch. Be...
Author: Kendra Vaculin
This sheet-pan sausage dinner is here for you when doing a pile of dishes isn't on your to-do list.
Author: Claire Saffitz
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
Raisins, walnuts, and plums simmer together in a fruity blue conserve that'd be great with roast meats or on sandwiches.
Citrus segments get saucy in our play on duck à l'orange.
Author: Claire Saffitz