Cuisine

Time to switch up that same old pork and apple thing you’ve been doing for years. A bit of spice in the rub and some crisp fried sage leaves make this dinner exceptional. Not your ordinary chops.

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Fresh asparagus says springtime like little else. Take advantage of the freshest, most tender stalks in a salad—au naturel. It’s lightly dressed with lemony yogurt and very little else. Spring has sprung, indeed.

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Okay, these cookies may not contain literally a thousand layers, but they’re sufficiently flaky to make us stop counting. As one of our recipe testers exclaimed, “This is a very special cookie.”

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Seriously the best seven layer dip we’ve ever had. Swear. And it comes together in minutes without any heat. Summer supper, anyone?

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One of the Silver Palate’s most cherished recipes, this has been a mainstay in the dinner rotation of home cooks for decades. Perhaps it’s time you give it a try.

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A staple of Syrian snacking, moutabal is smoky and richly flavored. Spread it on everything that needs a pick-me-up of the delicious kind—you’ll never have a boring lunch again.

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In the Eastern Mediterranean, each individual has an idea of what makes the perfect baklava. This unconventional approach relies on blitzed raisins and citrus syrup. If you’re looking for perfect, this just might be it.

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A no-fuss approach to making bread from renowned Sullivan Street Bakery founder Jim Lahey. You may not go back to store-bought.

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Known in some parts as tar heel pie, this ridiculously rich chocolate brownie pie filling is impossibly fudgy, so much so it’s simply too gooey to consume out of hand

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Grill. Boil. Microwave. Roast. Campfire. We’ve got all the best ways to cook your childhood fave right here.

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