Serve this Asian-inspired one-pot baked chicken dish with steamed rice and broccoli.
Author: Joe Yonan
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
Author: Melissa Roberts
Want showstopping presentation? Make homemade dumpling wrappers to stuff with a filling of spinach, hearty tofu, vermicelli, and fruity Sichuan peppercorns.
Author: Jason Wang
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Author: Sara Kramer
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Author: Kamal Mouzawak
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
Author: Robin Levy Goetz
Author: Sheila Lukins
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.
Author: Mindy Fox
A mixture of savory miso and nutty tahini adds a creamy richness to this filling vegetarian soup. A good dose of ginger and garlic, plus a few drops of hot chili oil, adds a punch of heat, making it the...
Author: Katherine Sacks
Author: Melissa Roberts
This dough can be formed into a log and stashed in the freezer so it's on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.
Author: Andy Baraghani
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly...
Author: Chris Morocco
Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso dressing as possible.
Author: Chris Morocco
Author: Wang Haibo
When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the Chinese dish lao hu cai.
Author: Sarah Jampel
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco
Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of egg salad, turning this dish into a satisfying lunch from Hetty McKinnon.
Author: Hetty McKinnon
Author: Chris Miller
Author: Alice Colin
Author: Jody Adams
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani