Recipes & Menus

MSG brings a burst of umami into these five-spice nougat brownies.

Creamy butter beans turn this dish of sesame broccoli into a hearty one-bowl meal, though you could leave out the beans and serve the tofu and broccoli with rice.

This New England clam chowder recipe gets its creamy consistency from half-and-half and smokiness from finely chopped bacon.

Cinnamon and brown sugar bring warm flavor to this puffy, large-format apple pancake.

The Gunshop Fizz gets its bang from two ounces, not dashes, of Peychaud’s bitters.

Celery stalks finally get their main-character moment in this creamy celery soup recipe.

Fresh sour cherries are only in season for a short stint in early summer, but they are worth seeking out for their intense, tart flavor.

Our favorite thing about banoffee pie isn’t the bananas, toffee, or whipped cream. It’s that you can make it without turning on the oven.

The classic combination of grilled chicken and bottled ranch gets a summer glow-up in this barbecue-ready salad.

This riff on panzanella pulls inspiration from memories of picking cherry tomatoes off the vine and running inside to dip them into a bowl of ranch.

Pick any pickle you want—or a mix of dill pickles, cocktail onions, capers, pickled green beans, cornichons, and hot cherry peppers—for this creamy, tangy dressing.

Tart cherries meet rich chocolate in this easy snacking cake recipe that can be dressed up however you like.

This salad is refreshing and light, but bursting with punchy flavors of lemongrass and fish sauce, and the sweet, caramel tones of coconut sugar.

Tossed with the lemongrass dressing, the sweet-and-sour flavors swim into the cut edges of the smoky brussels sprouts.

Citrusy, perfumed, and utterly delicious, this lemongrass dressing works as a marinade for chicken and a heavenly dressing for salads or roasted vegetables.