Classic chocolate crinkle cookies get a hit of ginger. These chocolate-ginger crinkle cookies will be the first cookies to disappear from the cookie jar.
Fresh popovers, flavored with ground hazelnuts and zesty herbs, are a Thanksgiving must. Making these popovers is easy because the batter is made ahead then baked off right before dinner.
Crumpets with butter and jam. How every British. We’ve never felt more English than the moment we made these.
These savory shortbreads are seasoned with thyme, lemon, and a sprinkling of sea salt. Serve the shortbreads as a snack or as an hors d’oeuvre with wine.
The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)
For this chickpea and spinach salad, tender chickpeas are tossed in a dressing and served over a bed of spinach. A cooling yogurt topping crowns the salad.
This savory cheesecake is much, much more than just another cheese course. It’s the perfect soul-satiating appetizer.
Crisp, crunchy, cheesy crackers that are perhaps the most ingenious use ever for a pasta machine. Don’t believe us? Try it.
Made with half whole-wheat flour and half white flour, these pancakes are light and fluffy and improbably tasty for something that’s so healthful.
Salmon makes an easy, elegant entree when it’s swimming in a martini-inspired sauce. Hiccup.
Need a new tomato fix? Here it is. Dead-ripe tomatoes, herbs, Cheddar cheese, and mayo in a flaky pastry crust. You’re welcome.
Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.
Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
This tapa of fried goat cheese with onion confit combines two iconic Spanish ingredients into a tantalizing small bite that’s all sweetness and tang.
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