Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
Tags
40 recipes
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 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.
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.
This yeasted, Danish-style bread is formed into a cheerful Santa face, making it a festive centerpiece for a holiday morning meal.
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.
A hearty, slow-cooked pork ragù spooned over light potato gnocchi and finished with ricotta — a satisfying meal that serves four to six.
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.
Achieving the perfect crab cake hinges on generous chunks of jumbo lump crabmeat and a minimal amount of breadcrumbs to bind the mixture without overwhelming it. Handle the crab gently and avoid compacting the cakes too much; a brief chill before searing helps them keep their form. This recipe pairs the crab cakes with a lemony hollandaise and conveniently microwave-poached eggs for an elegant brunch dish.
An appetizer built from butterflied shrimp filled with herbed bread crumbs, roasted over artichoke hearts and finished with a silky anchovy-garlic cream.
Pozole, the traditional Mexican hominy stew, comes in three colors: green, white, and red. While white pozole highlights a rich pork broth and red pozole is known for its chile-forward depth, green pozole stands out with a complex broth built from pumpkin seeds, cilantro, and tomatillos. This version swaps pork for shrimp, offering a lighter option that still delivers the nutty, bright, and gently spicy flavors of the original.
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.
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.
A pie-focused diner began experimenting with cakes, and its Black Forest cake—layered with chocolate, cherries, and silky buttercream—now often sells out within an hour. Here's how to make it at home.
A made-from-scratch dumpling project: tangy sour cream dough, a potato filling loaded with browned mixed mushrooms and herbs, and a quick horseradish crème fraîche on the side.
A composed winter plate that pairs earthy roasted beets and tender celery root with quick-seared sea bass, finished with a bright Meyer lemon sauce and fresh chervil.
A satisfying dinner of bell peppers filled with seasoned ground turkey, quinoa, kale, and a crunchy panko-Parmesan topping, served with a homemade roasted tomatillo avocado sauce.
