Author: Chris Fischer
Ree's recipe for carrot cake comes from her mom's friend Sigrid. It's moist, wholesome, and easy to make. This carrot cake recipe is sure to become a favorite.
Author: April Bloomfield
Author: Kris Yenbamroong
This impressive, summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge cake is made with melted butter for a more tender, flavorful base.
Author: Anna Stockwell
Author: Lucia Erriquez Castellana
We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.
Author: Alison Roman
If using dried shrimp, grind to a powder in an electric coffee/spice grinder or use mortar and pestle. Seasoning paste can be made ahead and chilled, covered, up to 1 week or frozen 1 month.
Author: Prasan Fargrajang
Author: Alain Ducasse
These grilled sardines make for a great summer appetizer.
Author: Alison Roman
Author: Sarah Kagan
Eight-Treasure Rice Pudding is traditionally served during Chinese New Year. It can be prepared ahead of time and served as an after dinner dessert.
Author: SideChef
Author: Jayne Cohen
The hardest part of making this recipe is trimming the artichokes, which isn't as hard as it seems. If you can't get your hands on baby artichokes, use the hearts of two globe artichokes.
Author: Andy Baraghani
Author: Kemp Minifie
Author: Joni Marie Newman
Easy dinner that my husband even enjoys (and he DOESN'T like fish!) Maybe the cheese covers the fish taste a bit.
Author: Yogi8
Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.
Author: Alison Roman
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Mary Cech
This cocktail is a refreshing, slightly bitter spin on the Pimm's Cup, thanks to the addition of Cynar, a vegetal Italian liqueur.
Author: Dale DeGroff
Author: Jill Donenfeld
Author: Chris Fischer