Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
When the weather turns cold, this slow-simmered tomato and roasted red pepper mixture—inspired by the Moroccan dish matbucha—becomes a go-to way to get vegetables onto the table. With a texture like a rich dip, it’s spoonable straight from the pot and pairs beautifully with creamy whipped feta and warm, fluffy pita.
These fried cornmeal sticks, filled with Gouda and served with a seasoned mayo-ketchup dip, are a beloved Puerto Rican appetizer. The recipe makes about 25 pieces and can be prepared ahead and frozen for later frying. They are best enjoyed hot and fresh.
A creamy sweet potato dip enriched with garlic confit and olive oil, topped with garlic crème fraîche, harissa oil, candied pumpkin seeds, and fresh herbs. Serve with pita or raw vegetables for a crowd-pleasing appetizer.
Give the usual party spread an upgrade with a layered dip that borrows every element of a cheeseburger. Seasoned ground beef, charred chiles, nacho cheese, crisp lettuce, tomatoes, red onion and a smoky crema come together in a trifle dish, served with homemade pita and tortilla chips. It can be assembled a day ahead, and the lettuce stays crunchy.
