A list of all the recipes Rebecca Marx has tested.
A ridiculously rich, unthinkably creamy kin to mozzarella, burrata brings understated bling to every little thing. Prepare to swoon.
These quick, easy, gritty-in-a-good-way little corn cakes come from a doyenne of Southern cooking. Put simply, they don’t disappoint.
There’s a week or two midsummer when blueberries and tomatoes hit their peak. That’s the time to make this salad. Ready? Go!
This crazily creative departure from convention jumbles together scallops, jicama, peanuts, and pork rinds to stunning effect.
Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
No matter what its title, this little life-changer of a recipe isn’t quite Mommom’s, er, your grandma’s banana bread. It’s better.
Think you don’t like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
Butter is nice, but we have a hunch you may find this tangy, spicy, cooling drizzle of yogurt, honey, and curry to be just as swell.
We know about your clandestine cravings for Fruity Pebbles and Cap’n Crunch. Thankfully, so do the geniuses at Momofuku Milk Bar.
Words sort of escape us when we attempt to describe just how simple, stunning, and scrumptious we find this dish. Just…wow.
We don’t even like veggie burgers. We swear. Well, except for this deliciously irresistible, soulfully satiating riff on mushroom and barley soup.
Stunning in its simplicity, this whole roast salmon makes for a pretty–and pretty impressive–presentation, to say nothing of its super suppleness.
Yup. Vegan chocolate cake. Which means it’s not only vegan, it’s also chocolate through and through. Also, it’s delicious.
These can’t-stop-eating-them crackers boast actual aged Cheddar cheesiness. Stain-your-fingers faux Cheez-It-ness just can’t compete.
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