B. Shanly, Recipe Tester

What’s not to love about crispy fried avocado wedges dipped in garlicky chipotle mayo?

This sweet, buttery Southern pound cake is infused with rum extract and topped with a buttery vanilla sauce. Thankfully, it makes a big cake because it’s nearly impossible to stop after just one slice.

This refreshing jumble of citrus, fennel, arugula, onion, and fresh herbs tossed in a citrus vinaigrette is like springtime on a plate.

These decadent cupcakes, topped with swirls of creamy frosting, are proof that chocolate, coffee, and peanut butter are indeed a perfect combination.

Not all holiday sweets have to be loaded with sugar and fat. As delish as that is, you might crave something with a little healthy oomph.

Christmas eating is mostly about the cookies, we think. Pull out your favorite cookie cutters and sparkliest sprinkles because it’s that time of year!

A quick but incredibly delightful, plant-based breakfast dish that combines oatmeal and classic carrot cake flavors. Filling and just sweet enough.

Warm spices, carrots, pineapple, and sweet, candied ginger make these tender muffins a true treat. They’re especially good for breakfast, trust us.

This isn’t just an upgrade to French onion soup. This isn’t just roasted chicken. It’s an incredible combination of all the best parts of both, darling.

Hummingbird cake is as sweet as it sounds. This snacky, loaf pan version is made with whole wheat flour but still adores a smear of cream cheese icing.