Recipes & Menus

This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season.

Using salted butter and resting the dough are the secrets to these crowd-pleasing cookies that are equal parts chewy and crunchy.

This is a homemade version of a miracle spice mixture that's a staple in Puerto Rican kitchens.

A pesto that uses the versatile herb culantro, which tastes a little like a cross between parsley and cilantro.

Enliven traditional chicken soup with fresh fennel and a dose of green kale. Dill-flecked matzo balls bring the classic to another level.

Any tender herb or green can be used in this riff on a traditional Georgian spring dish, but cilantro and dill make an exceptional, traditional pairing.

What's the secret to the silkiest scrambled eggs ever? A dollop of cream cheese stirred in right at the end. Piling them onto a sandwich with melted American cheese takes them even further over the top.

Serve this bacon as part of a vegan brunch feast, or pile onto English muffins with a tofu egg and toppings for the best breakfast sandwich ever.

Now I know y'all get excited about fast-food breakfast sandwiches but the speedy prep always makes them look so lame! That, and they often lack quality ingredients, which makes them a total gut bomb. But now all your dreams are alive and they're layered together in this dreamy breakfast sandwich. It's so seductive you'll forget why you ever ate eggs in the first place.

You can use any Pilsner in this recipe, but a Mexican Pilsner will go best with the chorizo. Serve with a nice green salad to round out the meal.

Known as wheaten bread in some parts of Ireland, this version of soda bread incorporates whole-wheat flour for a heartier crumb. Buttermilk adds a pleasant tang.

This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.