Bet you already have everything you need for these brownies in your house. Which is a very good thing. (Also sorta a very dangerous thing.)
Andrew Janjigian, a wonder of the bread world, walks you through the best way to make a pizza on your grill. Start simple with a classic summer tomato pie.
Juicy, seared pork and sweet fruit were made for each other—this jammy, balsamic vinegar-infused sauce proves it once and for all.
A chocolate lover’s dream come true, in the form of a lightly textured, dark chocolate mousse. Not too sweet, not too rich—just right.
This dip is creamy for sure, but it’s really all about the dill. Loads of fresh, green, herby dill. As much as we love potato chips, try it on everything.
Served warm and without mayo, you might not recognize this as your standby potato salad but let us implore you—just try it. It’s divine.
Cheesy noodles, with a crunchy crust of spicy cracker crumbs, are a step up from the same old mac ‘n cheese you’ve been relying on.
Piles of tender shrimp, smothered in a lush, buttery, spiced sauce that’s perfect for sopping up with bread. Pass the napkins!
Much less work than making bagels but just as delicious when slathered and schmeared with butter or cream cheese—or any soft cheese, really. And it’s perfect for toasting.
Great big chewy, chocolatey cookies so fantastic that our testers absolutely raved about them—try ’em and see for yourself.