Ted Cavanaugh
Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Beer cheese dip meets mac and cheese.