This twist on the classic Indian naan bread recipe is filled with mint, cilantro, ginger, and cashews and then grilled to perfection. A smoky herb bread.
A summer potato salad couldn’t be easier. Warm baby red potatoes are drizzled with a basil-packed dressing made with garlic, vinegar, and mustard.
Chocolate, cinnamon, and chipotle peppers–dried, smoked jalapenos–give this milkshake a distinctive kick and a bit of heat. Great for burgers, hot dogs.
Swoops and swirls of ethereally airy whipped cream lend these cupcakes a more adult air. Sort of. You know, in a playing-grown-ups way.
For your little princess, these pink, pink, pink cheesecakes meld a buttery graham-cracker crusts cradle plenty of creamy cheesecake and swirls of raspberry puree. A definite kid-friendly treat.
This gluten-free apple loaf is studded with roasted apples. A slice, toasted and slathered with your favorite spread, makes for a healthy breakfast.
This unconventional riff on johnnycakes makes New England’s classic breakfast staple even healthier and heartier.
These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.
Coolness personified. A creamy vanilla-honeydew shake is topped with an icy cucumber-lime granita. A must-make recipe for summer entertaining.
Called Pastel Tres Leches in Mexican, this cake recipe is a luscious affair, perfect for soaking up the three milks. It’s slathered in whipped cream.
Pizza, pizza. Here it’s topped with mushrooms, pepperoni, and fresh mozzarella cheese then tossed on the grill—yes, the grill— until crisp.
For this milkshake recipe, caramel ice cream is blended with malted milk powder for a mellow, sweet treat everyone will love. Especially the kids.
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