Aleppo-Style Pepper

Raisins are the unlikely star in this 25-minute pantry-friendly pasta featuring feta, olives, and (optional!) anchovies.

Not to be confused with a cracker, these are soft, buttery cookies balanced by the right amount of salty cheese and gentle chile heat. 

For the fastest grain bowl, use bulgur—which steams in just 10 minutes—as the base for sheet-pan chicken thighs and roasted broccolini.

Don’t be fooled by the short ingredient list: Jammy sliced lemons, sizzled garlic, and mild Aleppo-style pepper make this speedy fish dinner one to remember.

Transform store-bought dumplings into a restaurant-worthy meal using wilted greens, creamy garlicky yogurt, and plenty of chile butter.

The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.

Kettle corn is undeniably delicious, so there’s no reason to mess with it—unless the alternative is utterly showstopping. Enter this maple-za’atar kettle corn.

Summer’s most accessible cocktail is much like the season itself: easy, relaxing, refreshing, sunny, and filled with fruit and flavor.

Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead. 

Guaranteed to make any raw vegetable taste good.

Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.

Not just scrambled eggs, but buttery, soft-scrambled eggs with tzatziki and a spice sprinkle that you never knew you needed.

Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables.

Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.

Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

The parcooking is essential for a tender result, but the extra effort’s worth it.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.

When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.