Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
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18 recipes
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.
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 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.
A from-scratch dressing that combines homemade cornbread croutons with seasoned croutons, aromatic vegetables, and fresh herbs—ideal for a crowd.
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.
Bake a batch of tender, lemony blueberry scones and pair them with quick honey butter and small-batch blackberry jam for a versatile treat any time of day.
Whip up a comforting pot of pinto beans enriched with barbecue sauce, bacon, and burnt ends—ideal for feeding a crowd with minimal effort.
For potlucks, holidays, and just about any occasion where a warm casserole is welcome, this cheesy potato bake delivers. Rather than leaning on canned soup, the sauce is built from scratch with a butter-and-flour roux, milk, chicken bouillon, and a pinch of cayenne, then enriched with sour cream and plenty of sharp Cheddar. Testing fresh against frozen potatoes settled the question: fresh russets give the soft, sauce-soaking texture the dish needs, and a cornflake topping adds crunch.
A from-scratch tamale project: a smoky dried-chile sauce, a quick-seared mushroom and squash filling, and a shortening-enriched masa, all wrapped in corn husks and steamed until set. Expect a large batch and a long, mostly hands-off cook.
This generously sized kugel blends russet and sweet potatoes with carrots, parsnips and onion, then bakes in schmaltz under a panko crust. A food processor's shredding disc keeps prep manageable, and the finished casserole suits Rosh Hashanah, Thanksgiving or any festive meal that calls for a substantial side.
A comforting risotto that pairs sautéed mushrooms with arborio rice, white wine, and Parmesan, finished with a touch of truffle oil if you like. It comes together in under an hour and serves four to six.
A light, tempura-style batter made with cornstarch, rice flour, white wine, and soda water gives this mixed fry of vegetables, herbs, and seafood its delicate crunch. Served with a quick homemade lemon aioli, it’s an ideal shareable starter for an Italian meal.
A hearty dish of mashed potato spheres filled with spiced ground beef and Oaxaca cheese, coated in a seasoned batter and fried until golden. Served with a creamy jalapeño-cilantro sauce, these papas rellenas make a satisfying meal or party snack.
Create a stunning fruit board featuring ripe cantaloupe, kiwis, grapes, watermelon, citrus, berries, Brie, and manchego—plus two homemade dips: a chocolate-cream cheese dip and a raspberry yogurt dip. The guide includes step-by-step techniques for cutting cantaloupe into half-moons (great for dipping) and making kiwis look fancy with a zigzag cut. Both dips and the fruit can be prepared ahead of time, making assembly stress-free.
This salad pairs creamy diced avocado with bright orange segments for a refreshing contrast. Buy your avocados a few days ahead—ripe ones are often hard to find on the day you plan to make it.
