Portuguese Tea Flan
Creamy custard is shot through with tea flavor for an unusual take on the classic Portuguese flan. A caramel top gives the dessert its depth and sweetness.
Chicken with 40 Cloves of Garlic
Chicken with 40 cloves of garlic is a classic for one reason—it's damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.
Saffron Mussel Stew
An utterly simple, Indian-inspired recipe in which mussels are bathed in a savory saffron broth spiked with ginger, garlic, peppers, and curry.
Spicy Beef Taco Bake
Taco casserole. Were there ever two words more beautiful side by side?
Cold Sweet Pea Soup
It doesn't get much simpler or sweeter than this cold sweet pea soup, which can be made with frozen or fresh peas and just happens to be vegetarian as well as weeknight friendly.
Rhubarb Sour
A rhubarb sour made with gin is probably not how your grandma chose to use those sweetly tart spring stalks. Her loss.
Cumin-Scented Carrots
This goes-with-anything veggie side relies on pantry staples, comes together in 10 minutes, makes minimal cleanup, and may just lower your husband's cholesterol. You're welcome.
Blueberry Clafouti
You know how clafouti came into creation? Angels got confused when making breakfast and ended up with something in between custard and pancakes.
Spring Salad with Creamy Shallot Vinaigrette
Simple and spring-like is what we think of this easy and elegant salad that's equally lovely on a random Tuesday night as it is at a tuxedo-required affair.
Celery Root Salad with Clementines
This is not your typical salad. Made with celery root that's cleverly blitzed until minced so finely it could stand in for couscous, it's the perfect balance of sweet, salty, sour, and surprise.
Potato Chip Toffee Chocolate Chip Cookies
What to bake when you don't know exactly what you're craving but you know it needs to be indulgent.
Strozzapreti
Dumplings that were named for a pasta-loving priest who got a little gluttonous and strangled himself by swallowing them whole. Gotta be good, eh?