Recipes & Menus

This cloud-like cake has all the joy of angel food—but it uses the yolks too.

Think of this easy vegetarian casserole as a kosher for Passover spanakopita or green lasagna—it’s similar to a style of matzo pie called mina in Sephardic homes.

This recipe for homemade English muffins employs a few smart tricks, offering a faster path to warm rolls with those coveted chewy nooks and crannies.

A simple homemade lime cordial and a touch of salt make this non-alcoholic cocktail just as special as any boozy option.

All the joy of a freshly-fried funnel cake could be yours right now.

If you’re looking for the ultimate chocolate chip muffin recipe, this version—with a cocoa-enriched batter and big chocolate chunks—is absolutely perfect.

This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble.

This star of this springtime spritz is an easy homemade rhubarb syrup.

This simple, classic recipe for strawberry shortcake takes just over an hour to make—and includes an easy trick for stabilizing whipped cream.

This eggy breakfast bake is big enough to share.

This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.

This brioche recipe makes an ethereal loaf that’s buttery and sweet.

Yogurt is naturally acidic, and that not only adds flavor, but also helps tenderize these raspberry scones.

Trifle is not just a dessert—it can be eaten for breakfast, too.

With a no-frills ingredient list and a cook time that comes in under an hour, this spiced coconut lentil soup is simple and unfailingly forgiving.

Roasting a halved lemon on the sheet pan along with artichoke hearts and leeks for this quick salmon dinner softens the pucker of the juice to use in a sauce.

A zesty tomato filling gives these parathas their pizza flavor.