Recipes & Menus

A festive tumble of blue and red berries top this summer holiday layer cake.

Enjoy light, crispy batter-fried squash blossoms alongside your favorite aperitivo.

Find out why one reviewer calls it “the holy grail of BBQ sauces.”

In this date-night meal, mussels and clams get tangled up in strands of nutty buckwheat noodles soaking in a briny, garlicky, and ever-so-slightly-spicy broth.

If you’ve ever looked at a jar of mayo and wondered, “So what is this stuff exactly?” this homemade mayonnaise recipe is for you.

To make this chicken banh mi, grill the tangy-salty chicken over an open flame for a nice charred flavor.

The secret to soft and sweet eggplant? Toss it in the microwave.

This dish may look meaty, but these lemongrass tempeh crumbles are vegan with a citrusy and spicy edge.

Cutting out the protein not only makes this green mango salad less fussy (read: faster to make) but also highlights the tropical flavor combinations.

In addition to potatoes, this creamy springtime side dish is made with lightly simmered rhubarb.

Instead of using only the zest and juice of a lemon in the filling, this blueberry pie recipe calls for half of the whole thing: peel, pith, and all.

This cooling-but-spicy slaw is the ideal side for barbecue or any summer cookout food.

In this brunch pastry, muffins meet croissants: Cruffins are flaky, extravagant morning treats worth all the effort.

This recipe skips the butter in a block, and instead lets you spread room-temperature butter over the surface of the dough.

The cooling, bracing Caipirinha, a.k.a. Brazil’s national cocktail, requests your undivided attention.