Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
Recipes
35 recipes · page 2
A family's Thanksgiving tradition of sticky rice-stuffed turkey inspires this spatchcocked chicken roasted over a bed of glutinous rice, creating a crispy, textural dish. Adapted from the cookbook Hand Taste: Cook Like a Korean Grandmother, this recipe honors the original while simplifying the cooking method.
Molly reimagines the childhood treat of store-bought pastries with little glaze packets, filling them with a homemade jam of strawberries, vanilla bean, and rose water, and serving cream cheese glaze and sprinkles on the side for a fun decorating activity.
A yogurt marinade gives these chicken skewers a tangy depth while keeping the meat tender; grilled red peppers and scallions turn into a bright, mustard-spiked relish. The recipe comes from a home cook who grew up with Indian and Middle Eastern flavors and learned not to over- or under-marinate the chicken.
A rolled beef brisket filled with carrots and parsnips, braised in red wine and brandy with pearl onions and a veal demi-glace-enriched sauce. This hearty main dish yields 6 to 8 servings.
A bold, savory pizza topped with a creamy tomato sauce, crispy bacon, caramelized onions, and a touch of chile oil. Ideal for feeding a crowd.
These spicy oregano burgers are a versatile favorite for Sunday dinner; serve all six as a main meal, or hold back some of the meat mixture to make mini meatball-stuffed pitas for Monday's lunch.
A double-fried chicken sandwich featuring a unique dredge that creates crunchy, cornflake-like shards, served on homemade flaky biscuits with pickles and a sweet-spicy honey drizzle.
A pizza-maker friend of my father's in Florence handed down the dough recipe I still rely on. The dough is a base for schiacciata or pizza, and here it's topped with paper-thin raw beef, rosemary, arugula and a squeeze of lemon. Store-bought dough is an option, but feel free to make your own and freeze what you don't use.
A layered sandwich that pairs flaky Cheddar scallion biscuits with homemade Sichuan sausage, hoisin mayo, and a sweet-hot chile maple sauce.
Two 9-inch cake layers, a center strip removed and reserved, become a football-shaped dessert without a specialty pan. The cutout pieces are crumbled into frosting to form an edible dirt base, which is then scattered with green-tinted coconut for grass.
Create a memorable meal with this recipe for tortas ahogadas, featuring tender braised pork, a smoky tomato-chile sauce, and fresh toppings on toasted rolls.
Chilling the potato-wrapped fish before searing can help it hold together. Serve with a vanilla-citrus vinaigrette and grilled seafood for an elegant plate.
For a lively grilled dinner, zucchini halves are hollowed and packed with a Mediterranean-leaning turkey filling that includes chickpeas, feta and harissa. The boats are grilled until the squash softens and the filling picks up char marks and reaches a safe internal temperature. A cool tahini-harissa yogurt sauce, extra feta and a shower of fresh herbs finish the dish.
Mushrooms lend a hearty bite to chickpea-based falafel, which gets tucked into warm pita with a cool cucumber-yogurt sauce. A side of green beans brightened with lemon and tarragon rounds out the meal.
Broken lasagna sheets go straight into a covered pot with broth, squash, spinach, and aromatics, then finish under a layer of ricotta, mozzarella, and Parmesan. This one-pan approach produces tender pasta and a creamy, cheesy top without a separate boiling step, and swapping vegetable broth for chicken broth makes it meatless.
Layer thinly carved roast pork on a toasted bun with a zesty caper-Parmesan spread, tangy mustard, and crisp pickled fennel for an easy but impressive meal.
