Chelsea Dubreuil, Recipe Tester

For years, Egg Shop’s fried chicken has been the talk of New York City. It’s crunchy, juicy, salty, spicy, honey-drizzled fried chicken amazingness. And here’s how you can make it.

What to do with those lackluster, out-of-season berries that you couldn’t resist buying at the store.

An easy and surprisingly light riff on traditional risotto that manages to maintain all the rich, indulgent, creamy goodness of the Italian classic.

Crisp white wine, Cointreau, plenty of citrus, and sparkling water collide in this sipper that you can succumb to without regretting in the morning.

Alongside roast chicken. With spring lamb. Beneath fish. Smeared on a cracker. Set out with crudités. Twirled with pasta. This spring green knows no limits.

Perhaps the most surprising crucifers we’ve experienced in a while, these are tossed with a fragrant, warming spice blend that’ll make you forget you’re eating healthy. Wonders never cease.

Your newest go-to appetizer. (Or, on lazy nights when you feel like indulging, your dinner. Don’t forget the wine.)

Elegant? Check. Easy? Yep (albeit a little time-consuming). Worth it? Undeniably. Seriously one of the best things we’ve ever experienced.

We’ve never met a rugelach that we haven’t liked. Although there are some we adore more than others. This falls into the latter category.

All the comfort of classic mac and cheese plus a little kick. Actually, a lot of kick. Although we’ve heard not complaints.