Traditional Moroccan tagine reimagined by turning it into a slightly less hearty yet no less compelling salad.
These wonders of wonders are irresistible cakey donuts baked in muffin tins that are spiked with nutmeg and cardamom and rolled in melted butter and cinnamon sugar.
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.
This grown-up mac-and-cheese gets some gusto with its mild heat from chiles and its smattering of—are you sitting?!—crushed tortilla chips in place of bread crumbs.
A fast, easy, and unbelievably enticing way to get your greens. (And a perfect way to use up that container of miso in the back of your fridge.)
A highly addictive and obscenely moist coffee cake from the legendary Zingerman’s Bakehouse. You’ll be making this cinnamon and walnut beauty often.
There are as many reasons to adore chicken Dan Dan noodles as there are variations on it. We’re particularly smitten with this one.
This is why we have pressure cookers. Because they render an inexpensive cut of pork and plain pinto beans into a smoky, soulful, put-your-spoon-down-and-sigh chili in a fraction of the usual time.
Pantry ingredients and barely any effort yield you something that’s sweetly tangy and spicy that you’ll want to slather on ribs, wings, pulled pork, smoked or grilled chicken, burgers…
Imagine the crispness of a French fry colliding with the fluffiness of a baked potato. That’s what this recipe delivers. You’re welcome.