Recipes

With a gingery egg drop, lots of kale, and toast on the side.

Not stuffed shells. But not not stuffed shells either.

This brothy bowl will nourish you from the inside out.

Serve it with warm pita, rice, or chips for an under-30-minute dinner.

The golden, crunchy corners are worth fighting over.

You’ll enjoy this dish here, there, and everywhere.

A halfway-homemade pastry to wow anyone.

This quick-cooking dish that will disappear as fast as it comes together.

Roasted radishes for the win.

Crispy, Parmesan-crusted cutlets make this spring dish sing.

Biscuits and gravy, but make it spring.

All pizza toppings welcome, especially pickled peppers, olives, maybe an anchovy or 10.

An alcohol-free version of penne alla vodka from Demi Lovato’s cookbook, “One Plate at a Time.”

This salad gets better with time, making it a go-to for meal preppers and busy weeknights.

Vodka contributes an extra measure of tender crumb to these flaky-as-can-be biscuits.

From “The Diaspora Spice Co. Cookbook,” this recipe is a lesson in simple yet luxurious cooking.

Low effort, big flavor, and ready in under an hour.

Literally “cheese and pepper,” this Roman classic comes together in minutes.

A veg-forward main or gets-along-with-everyone side.

This New England–style soup is deeply flavored, creamy but light, and never gloppy.

A why-didn't-I-think-of-that technique takes this classic from great to greater.

A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.

This straightforward technique delivers fluffy, flavorful results every time.

Our take on the Jewish classic starts with roasted chicken wings for a rich broth and poached legs for the most tender meat.

With four ways to dress it up, this simple risotto recipe is worthy of a dinner party—but it’s also delicious topped with nothing at all.

Tender, caramelized, and crisp at the edges—and wildly simple to make.

All the smoky savoriness of chili con carne, without the meat.

Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.

An easy one-bowl recipe, no shaping or scoring required.

A generous glug of stout gives this snackable loaf a malty depth.