Heidi V., Recipe Tester

A sweet and savory salad, made with fennel, onion, raisins, and pine nuts. Sounds pretty extraordinary, right? It’s a Mediterranean favorite.

America’s Test Kitchen came up with a painless way to avoid soggy squash (squashy squashes?) that makes a lovely, zingy side dish. It’s a splendid way to get your veggies.

A homemade, dairy-free version of the commercial ice-cream pop with the grandiose name and gold foil-lined package. Sorta the same. Sorta reimagined.

Craving that characteristic crust and crumb of an artisanal loaf of sourdough? We have just the beginner’s recipe for you that’s a cinch to pull off at home. Swear.

A staple of Syrian snacking, moutabal is smoky and richly flavored. Spread it on everything that needs a pick-me-up of the delicious kind—you’ll never have a boring lunch again.

Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.

Authentic lamb meatballs like you’d get in a Middle Eastern restaurant that are easy to make at home yet really quite hard to resist.

A relatively quick and unconventional brine that ensures a surprising amount of juiciness and a surprise sauce that brings ample flavor.

The unexpected combination of cider vinegar and tarragon makes this classic French chicken dinner impressively spectacular.

Easy, healthy, and perfectly spiced, these creamy lentils are simple to whip up at a moment’s notice. Lucky you.