Recipes & Menus

This Orange-and-Chile Roast Chicken brings together all the many lessons I’ve learned from roasting chickens over the years.

No tortillas here—a dough made from plantains is filled with beans for these quesadillas.

Tacos Árabes are a specialty of Puebla, home to one of Mexico’s most significant Lebanese communities. At most stands, the pork is cooked on a spit, then shaved off, shawarma-style. But for this recipe, you don't need a spit.

Cooking the polenta covered allows condensation to build up, eliminating the need for constant stirring.

Chock-full of berries, our ultimate muffins have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream.

Apples drizzled with caramel sauce and a sprinkle of fleur de sel combine to satisfy those salty-sweet cravings in this salted caramel apple pie recipe.

This recipe produces super-tender, flaky crust that will give you bragging rights.

Croissant croutons are way, way better than any other croutons you've tried.

A clementine’s sweet tartness and the rich flavor of chocolate make for a lovely pairing in this cake.

Rolled oats and flaked coconut come together to make a soft, chewy cookie with lots of flavor.

A baked take on the doughnut-shop classic, these jelly-filled muffins make everyone giddy.

This simple recipe for Fusilli With Peppers and Pancetta will quickly become a weeknight favorite.