Make Ahead

These are similar to classic shortbread, but with the warm, slightly nutty flavor of einkorn and rye. These little-used flours also make a great choice for baking due to their naturally lower gluten profile, which is exactly what you want in a sandy-style cookie for a tender crumb. 

In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter and red chiles to create a rich, creamy sauce.

Herby, tangy, nutty, and slightly salty, this Middle Eastern blend of herbs and spices elevates every dish it touches

Tart, creamy, and boozy—this is your favorite summer cocktail in pie form.

This all-purpose chile crisp—which is tangy, spicy, and addictive—will give your other condiments an inferiority complex. You’ve been warned. Put it to good use on eggs, meat, seafood, or hearty salads.

The key to this classic pesto recipe is to add the basil at the very end, instead of blending everything all at once—that way, the basil maintains its flavor and vibrant green color.

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

Switch up this endlessly riffable salad to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.

This savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it’s the perfect summer lunch, midday snack, or party appetizer.

Honey-bourbon syrup is the star of this baklava. Serve it with fresh cherries and vanilla ice cream for a decadent summer dessert.

In the Philippines, mais con yelo is a traditional dessert of crushed ice layered with corn kernels and sweetened milk. For this version, the milk and ice are combined with puréed corn to make a delicious granita.

Grill a bunch of bell peppers, marinate them in a punchy mixture of olive oil, vinegar, and seasoning, and you’ll have the makings of an entire week of meals.

These ribs get rubbed with cumin, red pepper flakes, brown sugar, and cinnamon before cooking in the Instant Pot. 

The lemony cherry filling (which can be made with fresh or frozen fruit) is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those rosy-red juices.

A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.

These delicious crisp, cheesy snacks are perfect for entertaining and parties. Serve them with a glass of wine and a bowl of olives or as savory dippers for tzatziki.

Double frying means this recipe turns out the crispiest chicken wings ever. Feel free to sauce them any way you like.

Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma.

Baked in a pie dish, this simple butter cake gets topped with fresh strawberries just before hitting the oven. Serve it warm—and make sure you have some whipped cream on hand.

This tiramisu is moist but not wet, extra-fluffy, and made with real coffee and the perfect amount of dark rum.