All Recipes

Roasted cauliflower has been the darling of the veggie world for a while. But this version goes beyond with jalapeños, capers, lemon, and parsley. Roasted cauliflower 2.0.

Because there weren't enough tempting potato salads in the world, The South came up with its own rendition. And yes, it calls for Duke's. And a whole lotta other tempting things.

Vegan chocolate cupcakes. So scrumptious and deep dark chocolatey that no one's even going to notice they're vegan. Swear.

No ice cream maker required. Just watermelon, citrus, sweetness, mint, and a little time in the deep freeze. Vodka optional. Then all you do is scoop it up and plop it in a pretty bowl.

"Heavenly." "The best cornbread we've ever had." "Like eating cake." "Stop me before I make another!" That's what folks are saying about this unconventional cornbread.

This simple summer crowd-pleaser has "easy entertaining" scrawled all over it. Just don't forget the bottle opener.

Apricot tart with frangipane. Because stone fruit season is short. So is life.

Haute yet homey, this rustic Italian cake with its delicate crumb and pockets of jammy plum awesomeness will cause you to anticipate plum season like never, ever before.

A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.

Got a ton of cherry tomatoes and a craving for a creamy, cheesy, gorgeous summer tart? Lucky for you, we have the perfect solution.

Sultry as a summer night. That’s what we thought when we experienced this seductively smooth, devilishly dark chocolate ice cream that's almost naughtily intense.

So long, Vlasic. Once you try your hand at making your own sweet relish, you can cross one more condiment off your shopping list.

This Southern peach cobbler is going to bring back a lot of memories. We consider it Southern charm.

Is there anything better than roasted garlic? We think not. Three ingredients. Almost no effort. And yet what results is both complex and versatile and knee-wobblingly lovely.

Guess which recipe David begged to have for a late Sunday night supper after the Ed Sullivan show? (Hint: This one.)

Couldn't be easier. Simply freeze puréed fruit, water, and sugar and you have sorbet. Any-flavor-you-want fruit sorbet. Best part? No ice cream maker required.

Dramatically amplify the flavor (and the reactions at the table) when you leave the shells on while cooking these shrimp. And then just surrender to the mess while devouring them.

An herbaceous steaming liquid lends a lovely lilt to this lobster while drawn butter brings it loads of lusciousness.

Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.

Dinner in just 10 minutes that's as tempting as it is healthy? You betcha.