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-frizzled fried chicken amazingness. And here’s how you can make it.

• (1)
• 1 H, 15 M
• 1 D, 2 H
• 2

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

• Quick Glance
• 20 M
• 30 M
• 0

Perhaps the most surprising crucifers we’ve experienced in a while. They’r tossed with a fragrant, warming spice blend and finished with—surprise!—dried cranberries and macadamia nuts. Wonders never cease.

• Quick Glance
• 15 M
• 35 M
• 0

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

• Quick Glance
• 1 H, 10 M
• 2 H, 10 M
• 0

Serve it alongside grilled fish, spring lamb, or roast chicken. Smear it on a cracker. Set it out with crudités. Twirl it with pasta. This lovely spring pea purée knows no limits…

• (3)
• 10 M
• 20 M
• 14

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

• Quick Glance
• 10 M
• 10 M
• 0

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.

• (1)
• 1 H
• 3 H
• 4

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

• (1)
• 15 M
• 1 H
• 4

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

• (1)
• 30 M
• 1 H
• 2

An easy, light, spring-inspired riff on traditional risotto that still manages to maintain all the rich, indulgent, creamy goodness of the Italian classic.

• Quick Glance
• 40 M
• 40 M
• 0