Flipping out a perfectly golden, crisp, and intact tahdig is one of the greatest kitchen tricks you’ll ever perform. And just wait until you taste it.
Our scientific theory is that bite-sized food just tastes better. Maybe it’s because you’re just happier when you eat it. These baby meatballs are proof.
Who says Brussels sprouts aren’t comfort food? When roasted with potatoes and pancetta, nearly anything becomes a comfort, we say.
Roasted cauliflower takes on a whole new identity when paired with an amazing General Tso-style sauce. Satiating and better than take-out.
Vegan fried rice filled with so many healthy, tasty ingredients you’ll feel fantastic about eating it. And get a load of those groovy pineapple bowls!
Mast-o-khiar is a chic, Persian cucumber and yogurt dip. Sort of like tzatziki but seriously pretty with the addition of golden raisins and dried rose petals.
Like a pie in bar form, with a crisp crust and a soft, lemony, blueberry-filled center. These bars are a big hit at summer barbecues when you’re in the mood to share.
Juicy, seared pork and sweet fruit were made for each other—this jammy, balsamic vinegar-infused sauce proves it once and for all.
Much less work than making bagels but just as delicious when slathered and schmeared with butter or cream cheese—or any soft cheese, really. And it’s perfect for toasting.
Great big chewy, chocolatey cookies so fantastic that our testers absolutely raved about them—try ’em and see for yourself.