Recipes & Menus

This old-fashioned recipe is simple and memorable; the secret is starting with fresh, juicy corn on the cob.

For perfectly crispy latkes, start with super-starchy potatoes like russets. Grate them, soak in water, and then squeeze out the liquid to keep them from browning too quickly.

Try these halibut and canned sardine cakes instead of crab cakes for a starter or light lunch.

A batch of homemade chocolate chip scones has the power to turn any regular morning into a special occasion.

This spaghetti with fennel and sardines turns a few simple pantry ingredients into a rustic seafood feast.

This take on salsa verde—made with parsley, cilantro, capers, and lemon juice—is a particularly cooling complement to oily sardines.

This simple but delicious sardine rillettes requires only two motor skills: opening a can of good sardines and smashing things together with a fork.

Sardines are a sustainable fish option, and tossing them with charred fennel and bright, roasted cherry tomatoes might just be the best thing to do with them.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.

This elegant dessert relies on the energizing powers of coffee and chocolate—balanced with the richness of cream—to liven up the mood.

The spiral is a good starting point for you to test the waters with these German-influenced cookies, but feel free to vary their patterns and shapes to your liking.

Forget lackluster loaves—apple cider brings big autumnal flavor to this tender pumpkin bread.

The texture and flavor of green beans make a great swap for green papaya in this Thai salad.

This Thai salad highlights bold, bright flavors, pairing lacy fried eggs, a punchy dressing, and fresh vegetables.

Bean thread noodles absorb the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles in this Thai noodle salad recipe.