Recipes & Menus

The skillet cake has a soft, oozing chocolate center and is topped with sticky bananas.

This is a sauce for lemon lovers, who crave sinking their teeth into lemon wedges even though they know it could ruin their enamel.

This riff on the martini has a touch of pear and cardamom. It’s the ideal make-ahead batched cocktail for your next gathering.

This dinner party salmon recipe is a joy to look at, a joy to eat, and what’s more, it’s incredibly easy to make, which is a celebration in itself.

Pancake batter replaces the classic cake-like topping in this breakfast-friendly blueberry cobbler.

Black tea’s herbal and tannic notes, plus the citrus zest and well, sweetness, create a subtle brine for a spatchcocked chicken.

Gai yang hails from the Thai region of Isaan, where grilling over fire is a main cooking method.

This fresh cabbage salad is always welcome addition to a spread with glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.

This lamb kofta works so well piled into some bread with some harissa-spiked yogurt and salad, or serve with rice.

Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan.

This soda fountain drink, which leans on acid phosphate for its tartness, can be traced back to 1915.

An acid phosphate with coconut water and raspberry.

Serve this fenugreek-flavored Indian chicken dish with its beautiful orange-red gravy for a party.

The carrots melt into the broth of this comforting soup with meatballs.

These light, gluten-free salmon patties are perfect as an appetizer, weeknight dinner, or even breakfast—you can also use them to make salmon burgers.

The combo of seared or grilled lemons and garlic-infused butter tossed with orzo is so satisfying that it just might take you back to childhood.

Our best vegan chili recipe is flavored with lots of spice and both fresh tomatoes and tomato sauce—and gets extra heft from a bit of bulgur.