Recipes & Menus

You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.

Keep a jar of dukkha—a mix of spiced, salted seeds—in the pantry to add life to roasted winter squash or any other simply prepared vegetable.

Ravishing, like a fairy in a vast taffeta ball gown. The pastry will shatter, which is rather lovely, offering wisps of crispness with the soft, creamy cheesecake. This is lighter and less rich than most.

This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.

Figs soak up a Marsala wine caramel sauce as this tarte Tatin–inspired dessert bakes in the oven.

Can't find kefir? Substitute buttermilk or plain yogurt.

This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.

Set roasted, jewel-toned beets and fresh figs over creamy, tart labneh and scatter with honeyed pecans for an autumn salad that's both fresh and comforting.

A topping of salmon roe gives these deviled eggs an extra layer of flavor.

Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.