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Two of our favorite classics, the Thin Mint and New York City’s iconic black-and-white cookie, combined into one.
3.6
(3.61)
Easy
Celery juice—all the rage! But still kind of a hard sell. This one gets help from apple, parsley, a dusting of black pepper.
5.0
(5)
Quick
It’s astonishing how much scallion flavor you get in these noodles. A garnish of crunchy fried scallion slices takes it wonderfully over the top.
4.6
(4.57)
Sticky, flavorful wings that get a rich, deep color from dark soy sauce.
4.0
(4.17)
Polenta alfredo, polenta mac ‘n’ cheese, whatever it is, this polenta is very creamy and cheesy. We like that.
4.0
(3.88)
These rye cookies are something like gingerbread, but softer and way more delicious.
4.0
(4.11)
Easy
This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table.
5.0
(5)
It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.
4.0
(3.96)
The onions char on this pizza and sweeten in the oven and pair perfectly with sharp provolone cheese.
4.4
(4.38)
Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’.
4.5
(4.5)
Quick
This dish is all about the sweet and salty soy paste, which balances out the bitterness of the broccoli.
4.0
(3.75)
Did you hear? Tie-dye is back. And thanks to our easy Swirl-n-Dip method, it’s also edible.
4.6
(4.56)
Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth.
5.0
(5)
A soothing green tea toddy you can drink on its own–or spike with mezcal.
4.0
(4)
With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.
4.3
(4.34)
This light-as-can-be pie has a toasty graham cracker crust to complement its cloudlike texture.
5.0
(4.85)
Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.
4.7
(4.66)
Chances are you’re trimming off and discarding way too much of your broccoli stems. This is our hands-down favorite way to cook the whole plant.
4.6
(4.64)
This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.
3.6
(3.59)
The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').
5.0
(4.75)
Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew.
4.6
(4.56)
For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.
4.3
(4.25)
Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time.
4.4
(4.41)
It’s rich, it’s sweet, it’s unapologetically over-the-top, even skeptics have a hard time turning down seconds.
5.0
(4.86)