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Vegan
Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.
3.6
(3.57)
Vegan
Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.
5.0
(4.91)
Vegan
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
5.0
(4.83)
Easy
Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.
Easy
Cinnamon lends additional sweetness to this savory jam, making it an excellent match with heavily spiced lamb or pork.
5.0
(5)
Easy
A hands-off recipe you can use a thousand ways. Approximately.
5.0
(5)
Easy
How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.
4.4
(4.4)
No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.
4.6
(4.6)
Whatever you don’t finish for dessert, you should eat for breakfast.
4.0
(4.18)
Imagine a mash-up of cinnamon toast, bread pudding, and pie.
4.0
(4)
Easy
Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?
5.0
(5)
Combining nduja, a spreadable spicy salami, with lobster is transformative, taking this basic pasta Pomodoro to the next level.
3.0
(3)
Vegan
Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results.
4.0
(3.75)
Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
5.0
(4.78)
Vegan
Douse cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness.
4.7
(4.65)
Easy
This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.
5.0
(5)
Easy
When all the flavors meld, the mint transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.
5.0
(5)
If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.
3.6
(3.6)
Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw.
5.0
(4.81)
Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness.
5.0
(5)
Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious.
4.0
(4)
Roasted lamb shoulder that’s meltingly tender and then finished under the broiler until crisp and golden brown.
3.0
(3)
Custardy eggplant, sweet-tart pomegranate, creamy garlic yogurt, and crispy beef—eggplant naysayers, we're coming for you.
4.4
(4.36)
Her new book “is about going deeper, about including the Vietnamese shrimpers, the Hispanic communities in Kentucky, the Hmong in North Carolina.”
Hilary Cadigan