Perhaps the most crunchy peanut butter cookies you’ll make. Seriously. And that from folks who’ve tried a lot of peanut butter cookies.
Zucchini is sliced into thin strips, cooked with garlic, then tossed with a lemon dressing flavored with rosemary and sage. A perfect summer salad recipe.
These silky smooth custards take an Indian turn when infused with the distinctive flavors of tea, ginger, and garam masala.
These chocolate, deep-red devil’s food cupcakes are filled with an irresistible dollop of creamy cheesecake. Just what the kid in each of us craves.
This Southern cake is bursting with fresh apple and spices, while the crunch of pecan adds the right bite. The caramel sauce makes it an over-the-moon dessert.
Surprise is underrated. That’s exactly why we so like this unexpected yet inspired riff on winter squash roasted with maple.
Made with lots of herbs and only a bit of bulgur, this tabbouleh is dominated in a good way by parsley, mint, tomatoes, and onions.
Certainly you’ve heard the story behind this reputedly $250 recipe. But have you tasted the cookies? That’s what we thought. Let’s remedy that.
Some recipes are sooooooooooo ridiculously crammed full of flavor, you may not even notice the relative lack of meat. This is one of those recipes.
These buttery little cakes have as tiaras slices of fresh nectarines, though truth be told apricots or peaches would work just as well.
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