Author: Nicole Alper
Author: Paul Grimes
Quick-cooking squid is perfect for a weeknight dinner. Look for it at a reputable fish monger or in your grocer's freezer section.
Author: Alison Roman
Author: María Del Mar Sacasa
Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
Author: Alison Roman
Many smoked ribs recipes have you remove the membrane from the underside of the ribs before cooking them. I don't see the point, unless you're entering your ribs in a barbecue competition: it's a pain...
Author: Joe Carroll
These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.
Author: Victoria Granof
This creamy, dreamy icebox cake-built in a bowl for maximum ease-is the no-bake dessert you'll be making all summer.
Author: Claire Saffitz
The fastest way to turn turkey into breakfast: eat it on French toast.
Author: Todd Ginsberg of Fred's Meat & Bread, Atlanta
A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author: Sarit Packer
Shredded butternut squash is cooked briefly, leaving some bite to it before being tossed with pasta in this pretty dish.
Author: Sara Jenkins
Tortillas with Eggs and Spicy Bean Chili
Author: Jenn Louis
The unusual name of this cake, also known as "Crazy," "Mixed-Up," "Mix-in-the-Pan," or "Three-Hole" cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan. The...
Author: Michele Urvater
This egg-less pasta dough-perfect for hand made shapes, like orrechiette, cavatelli and pici-quickly comes together in the food processer. For an even easier approach, use a stand mixer fitted with the...
Author: Katherine Sacks
Author: Maranda Engelbrecht
Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.
Author: Chris Morocco
Author: Alison Roman
Author: Victoria Granof
Author: Calvin Harris
Author: Kate Higgins
Author: Anton Nocito
Author: Roy Finamore
Author: Dede Wilson
Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).
Author: Jon Shook & Vinny Dotolo, Animal
Author: Michael Santoro
Author: Alison Roman
Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.
Author: Adam Rapoport
Author: Marge Perry
Swedish pearl sugar stands in for coarse salt in this sweet take on the soft pretzel.
Author: Melissa Roberts
Author: En Ming Hsu
The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.
Author: Jeremy Fox
Author: Flo Braker
Vegan bao buns are to die for and easy to make. They are filled with succulent jackfruit in a salty-sweet marinade, crunchy veggies, peanuts and herbs.
Author: Ania
Author: Victoria Granof
An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other? Read on.
Author: Tadashi Ono
Author: Sara Kramer
Author: Lori Longbotham