All Recipes

Crunchy on the outside and soul-sighingly soft inside, this simple no-knead sourdough recipe from Jim Lahey turns out a classic Italian loaf that would pass muster at any trattoria.

A proper dinner any night, this chocolate sandwich with a French accent is a far cry from Wonder bread and Hershey's. Oooooh sooooo far.

Nothing beats perfectly sweet tart homemade orange marmalade. Tart and sweet and eminently giftable...if, that is, you can bear to part with any. (We can't!)

New York Times' reporter Julia Moskin divulges the recipe for City Bakery's Peanut Butter Sandies. You're welcome.

A keto-friendly, low-carb, gluten-free riff on the Asian classic that lacks nothing in appeal yet is crazy underwhelming in terms of its carbohydrate load.

How to put the rest of that bunch of basil languishing in your fridge to lovely use for drizzling, dipping, and dunking.

The sort of simple dish that looks (and tastes!) like you spent all day preparing it but, in reality, requires only a handful of pantry ingredients and is completely doable on a weeknight.

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here's how they do it. Er, prego.

Unspeakably more nuanced than takeout Thai, these stir-fried noodles boast a sigh-inducing balance of salty, sour, and sweet. In other words, it's the real deal.

It doesn't take an engineering degree to make a decent smoothie. Although it does take a little know-how to make one that makes you want to drink your veggies. Here's how.

There's nothing wallflowerish about this stir-fry, not with its gingery zing of tongue-tingling, sinus-clearing, tummy-settling ginger. Nothing at all.

Made with honey, ginger, apple cider vinegar, cinnamon, and cayenne, this sweet sipper is incomparably better than those blechy-tasting, over-priced, brand-name cold medicines.

A simple, silken rice porridge that's certain to soothe and salve the soul—especially those souls afflicted with a sore throat or a queasy tummy.

"Amazing." "Wonderful." "Warm satisfaction." "Won the make-it-again award." "Easy." "Quick." That's what we're hearing about this luxuriously satiating soup.

Whatever words we try to use to capture the essence of this Moroccan spice blend, they fail to do it justice. Best to experience it firsthand.

So-called "caramelized onions" that take just 20 minutes to turn a limpid softness and a pale golden are no substitute for the complex sweetness of properly caramelized alliums. Here's how to do it right.

There's one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: Frying makes EVERYTHING better.

Hello, weeknight supper scrounged from the pantry. And with no compromise whatsoever in terms of taste. We're actually hearing this reminds folks of something they'd order at a cafe in SoHo.

Quite simply, these are sturdy kale, collards, chard, and mustard greens are coaxed to enticingness by slowly simmering them with ham hocks or bacon, onions, and spices. A Southern classic reinvented.

No more boring oatmeal at the breakfast table. Just make a big batch, set out some unexpected yet lovely toppings, and watch things disappear.