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Earthy beets. Salty cheese. There’s something stunning about the contrast between the two. Tasting is believing.

Peachy keen takes on new meaning with this little stunner of a starter or, if you're like us and have a hard time restraining yourself, your entire dinner. Summer personified.

No preservatives. No artificial coloring. Just real, honest-to-goodness ingredients—and maybe a little goldfish giddiness.

Come for the chicken. Stay for the sauce. It's kid and pantry friendly. Gloriously tangy. And wonderfully quick and easy to toss together, even on the most hectic weeknights.

Made for little hands and little mouths, these lovely little tarts are short pastry crusts that are baked and then dolloped with any kind of jam you'd like. Make sure the kids make these with you.

"Tater tots" Português. É assim que pensamos nesta mistura de batatas, chouriço e cebola que é frita até ficar crocante e dourada no exterior e impossivelmente arejada mas rica por dentro.

Note to self: Always have balsamic vinegar in the pantry, puff pastry in the freezer, and a wedge of Brie in the fridge. Because then you've always got the makings for this incredibly crowd-pleasing pizza.

Simple. Straightforward. Spectacular. Elegant, even. Just some of the things we're hearing about this vegan riff on the perennially popular vodka pasta.

Lassi popsicles? That's right. The classic Indian drink in frozen form. Just fruit--mango, blueberry, strawberry--yogurt, sugar, and maybe a hint of spice. Pure and simple and delicious.

Far Breton is a custardy cake similar to a clafouti gilded with rum-soaked prunes and a specialty of Brittany, France. And you know any dessert lovely enough for the French is gonna be something really quite special.

An Indian-inspired riff on a classic that melds crab, sweet corn, and potatoes in a curry-spiked coconut milk broth, resulting in a luxuriously rich yet surprisingly light bisque.

Folks are saying this is the simplest ice cream recipe they've ever made. They're also calling it the most satisfying.

With spiced cauliflower, chunks of pineapple, pickled red onions, avocado, and cashew queso, who needs meat?! (Just kidding.)

This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.

We figured out how to make roast chicken and potatoes a little less ordinary. Actually, a lot less ordinary.

An easier yet no less elegant riff on the classic chicken Marbella. Ideal for the Jewish high holidays yet ecumenical enough for Sunday suppers everywhere.

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.

We've no idea where the saying "in a pickle" comes from, but we'd love to find ourselves in a jar of these subtly sweet specimens.

Icy. Slushy. Sorbet-y. Creamy. Melony. Everything you imagine a granita could be, you'll find it here.