Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
Breads & Baking
The four quadrants of these spiced sweet rolls have been linked to lunar phases or changing seasons, a symbol with pre-Christian origins. A simple flour-and-water paste piped before baking creates the cross, and a honey-butter glaze finishes them.
Get the recipe →192 recipes, from weeknight dinners to weekend baking.
Golden, twice-fried plantain shells get filled with a bright, garlicky vaca frita and a dollop of chunky avocado relish. The beef is simmered until fork-tender, shredded, then seared hard with onions and lime so it crisps at the edges. A parchment-lined citrus squeezer makes quick work of pressing the plantain rounds into cup shapes, so the whole platter comes together without special molds.
A from-scratch cake layered with brown sugar flavor, whipped egg whites for lightness, a gelatin-stabilized buttercream, and a quick stovetop butterscotch sauce. Yields one 9-inch three-layer cake.
A home-style cinnamon toast goes further than the usual butter-and-sugar version: buttered bread is browned under a weight, drenched in cinnamon stick syrup, coated in cinnamon sugar, then fried sugar-side down until the edges turn glossy and candy-like. It calls for 10 minutes of prep and 20 minutes of cooking, and serves four.
A hearty, homemade chicken fried steak recipe featuring tender cube steak in a seasoned flour coating, pan-fried until golden, and served with a rich, creamy gravy—perfect for a comforting dinner.
Tender braised pork shoulder meets a colorful vegetable filling inside flaky pie crust for these handheld turnovers—ideal for parties or a hearty snack.
Rich ricotta-and-porcini pillows cradle a runny egg yolk, crisped guanciale, and fried sage for an impressive yet manageable homemade dish.
This delicate Japanese egg custard, known as chawanmushi, is gently steamed in individual cups and traditionally served as a starter or side. The custard base combines eggs, dashi, soy sauce, and mirin, yielding a silky texture and subtle flavor. Fillings vary but often include chicken, shrimp, mushrooms, fish cake, gingko nuts, and mitsuba; substitutions like edamame and scallion greens are suggested for hard-to-find ingredients. The recipe provides a flexible approach, with optional fillings and a homemade dashi recipe.
Bring the essence of a classic New Orleans muffuletta to your table with this simple French bread pizza, loaded with Italian cured meats, melted provolone, and a zesty olive salad. The salad can be prepared in advance and actually tastes better after a day in the fridge; just let it come to room temperature before using. Feel free to use the suggested meats or any Italian deli meats you prefer.
Molly puts her own stamp on the midwestern tot hotdish — a layered bake built from protein, vegetables, a starch and a binder. Her version pairs ground beef and green beans with a from-scratch cream soup base, all finished under a blanket of tater tots. In her words, it's hearty and comforting — the kind of food a cold day calls for.
A hearty, slow-cooked pork ragù spooned over light potato gnocchi and finished with ricotta — a satisfying meal that serves four to six.
A layered salad of crisp greens, briny olives, and feta, topped with blanched shrimp in a tangy yogurt-dill dressing. Includes recipes for caramelized onions and a homemade Greek dressing.
King oyster mushrooms and vital wheat gluten come together to create tender, meaty plant-based ribs that hold up beautifully on the grill. The recipe includes a from-scratch barbecue sauce, though a favorite bottled version works just as well. Make the slabs ahead and refrigerate for a few days, then simply bring to room temperature and finish over fire.
These marinated beets are designed to be prepped ahead, making them ideal for transport. The accompaniments—pickled shallots, a charred onion crema, and harissa breadcrumbs—are packed separately so they stay crisp and fresh, then assembled just before serving. Harissa, a sun-dried chile paste from North Africa, brings a mild, approachable chile taste without overwhelming heat.
A crunchy, refreshing salad made by spiral-cutting cucumbers, salting them to release excess moisture, and tossing them in a lemony, herb-flecked creamy dressing. Topped with lemon zest, fried basil, and crispy garlic chips, it offers a mix of textures and bright flavors. This recipe is sponsored by Graza.
This one-pan meal takes its cues from chilaquiles, the saucy Mexican dish built on fried tortillas, but trades the tortillas for sweet potatoes to keep it Whole30-friendly and adds bacon for depth. The generous sauce means the eggs can bake directly in the skillet, so everything finishes together. Heat level is easy to adjust: leave the serrano whole for a milder sauce, or keep it as is for a spicy version.
The first kitchen lesson this recipe taught me was about sequencing—buttering the pan, heating the oven, and letting melted butter cool while the rest of the ingredients came together. The payoff is a Caesar with a cayenne-dusted pancetta kick and warm cornbread croutons.
A family dough recipe passed down from my grandfather, filled with smoky shredded pork shoulder and spicy sauerkraut. The filling balances richness and tang, and the batch yields 40 pierogies—enough to make a crowd ask for seconds.
Golden fritters blending smoked mozzarella, ricotta, and Parmigiano-Reggiano, served with a quick spiced tomato sauce. Includes from-scratch ricotta for the best texture.
These wings get a flavor boost from a chile-garlic-ginger marinade and a crunchy chickpea flour coating, finished with toasted coconut and a dollop of cool cucumber raita.
These individual shrimp calzones come together quickly with a garlicky tomato-wine sauté, creamy mozzarella, and a simple homemade dough. Perfect for a fast but elegant dinner.
Build a tall, four-layer chocolate hazelnut cake with pink buttercream, marzipan decorations, and optional sprinkles — a project worth the effort for a celebration.
When I moved to an Oklahoma farm in 2002, wild blackberries were everywhere, so I set out to make a homemade cobbler—only to discover the recipe was more of a memory than a list. The cobbler turned out fine, but the picking? That was a one-time adventure, complete with chiggers (known as red bugs back in Georgia).
These light vanilla cupcakes get a dramatic finish from a billowy, sweet meringue frosting that pipes beautifully.
A tender orange pound cake made with sour cream and finished with a buttery blood orange curd. This Bundt-style dessert has become a favorite among family and friends in South Carolina, and the optional citrus slices make it look as good as it tastes.
This yeasted, Danish-style bread is formed into a cheerful Santa face, making it a festive centerpiece for a holiday morning meal.
A from-scratch yeast dough rolled with cinnamon sugar, baked over a brown sugar, honey and whiskey smear in a cast-iron skillet, then flipped so the gooey caramel and pecans crown every bun.
In Minnesota, wild rice is abundant, which is why Molly keeps finding new places to use it. Folded into a light pancake batter, the grain brings a toothsome bite and a pleasant nutty flavor, while a quick cherry compote supplies just the right tang.
A yeast-raised doughnut enriched with butter and warm spices, filled with rose-spiked raspberry jam, dipped in vanilla glaze, and topped with pistachios and dried rose petals.
A step-by-step guide to making chicken noodle soup from scratch, featuring a long-simmered stock and a quick, vegetable-packed finishing pot.
A Vietnamese-inspired beef noodle bowl built on a 24-hour bone broth and 72-hour sous-vide short ribs, finished with herbs, sprouts and classic table sauces.
This homemade beef bone broth builds deep flavor by roasting bones and aromatics before a long, mostly unattended simmer. It yields roughly 8 cups of rich, gelatinous broth that can be sipped on its own or used to give body to soups, braises, sauces and stir-fries.
A slow-marinated grilled chicken soup with smoky fire-roasted tomatoes, crispy fried tortilla strips, and a tangy tequila-lime crema for spooning over the top.
