You can trim the dome off cake layers with a long serrated knife, but for those of us whose aim isn't quite so precise, there's the cake leveler. Resembling a…
Basically an elevated lazy Susan, a turntable is a must for evenly splitting cake layers, getting a smooth, even coat of frosting, and finishing the cake with pretty swirls. It's…
These quick seared snap peas add an unexpected dimension to the familiar spring vegetable. Serve with grilled swordfish, tuna, or Grilled Chicken with Black Olive Vinaigrette.
A quick braise adds flavor to fish while keeping it tender and moist. Sweet bell peppers, onion, garlic, and tomatoes help make a brothy sauce that’s so good you’ll want…
This is a classic go-to vinaigrette that every cook needs, with garlic to add savory flavor and a touch of rice vinegar and honey to mellow things out. It's delicious…
Aromatic basil pesto ties together grilled potatoes, escarole, and red onion. Serve it with barbecued chicken or grilled sausages, and it will be the only side you need. Red-skin potatoes…
Here is a main-dish salad with flavor that builds with every bite. The potatoes are soaked in wine and broth, and they balance the rich salmon beautifully. But it’s the…
Tangy pomegranate, yogurt, and a burst of fresh mint counter the sweetness of the potatoes in a Mediterranean-inspired salad that pairs deliciously with grilled lamb. If you can’t find pomegranate…
A compound butter packed with tarragon and shallot mimics the flavors of béarnaise sauce with much less effort. If you have any left over, try it on salmon or rice.
Grilled steak turns a Greek salad into a substantial dish, while marinating the feta in a mixture of spicy chile flakes, briny capers, bright lemon, and herbs adds a big…
A Kalamata olive vinaigrette makes a quick and simple yet flavor-packed sauce for chicken (or fish or lamb). Try serving it with Blackened Sugar Snap Peas with Garlic and Mint.
This juicy, flavorful pork takes time—a few hours to brine, overnight to marinate, and 7 or 8 hours to smoke. It’s mostly hands off, and well worth it. In Jamaica,…
Instead of being layered in a heavy casserole, spinach, mushrooms, and cheese get rolled into lasagne noodles for lighter dinner-party-ready fare. You might want to boil an extra lasagne noodle…
A Key lime syrup brushed over this incredibly tender pound cake makes for a delectably moist loaf, while coconut adds subtle flavor and texture without hogging the spotlight. If you…
This knife-and-fork open-face sandwich features thinly sliced flap meat mixed with savory rosemary beer-glazed mushrooms and onions under a blanket of melty cheese. Here, the steak is initially cooked to…
A blend of bittersweet and milk chocolates makes a frosting that’s light and luscious but not cloyingly sweet. Pair it with Chocolate Three-Layer Cake, Very Vanilla Cake, or your own…
This creamy homemade dressing is better than any bottled ranch. Show it off on this simple green salad and serve with barbecued ribs, chicken, or pulled pork.
A great snack on their own, roasted chickpeas also can add crunch to a salad or soup. They don’t stay as crisp once cooled, so they’re best eaten warm.
Looking for a sweet but healthy snack? These crunchy chickpeas fit the bill. They don’t stay as crisp once cooled, so they’re best eaten warm.
Satisfy your craving for chips and ranch dip with this healthy alternative. The roasted chickpeas don’t stay as crisp once cooled, so they’re best eaten warm.
A great snack on their own, these savory, crisp chickpeas can also can add crunch to a salad or soup. They don’t stay as crisp once cooled, so they’re best…
This bright, creamy, goes-with-everything sauce combines fresh summer herbs with shallots and garlic when they’re at their peak. Slather it on toast and top with sliced ripe tomatoes, serve as…
Savory soy and scallion flavors are a match made in heaven in lots of Asian cuisines and beyond. This butter is a shortcut to complex flavor for meat and veggies:…
Cold vegetables, meat, or noodles instantly become a meal when you have peanut sauce around. Whatever kind of peanut butter you normally eat—crunchy or smooth, natural or sweetened—will work. Use…
Creamy, earthy beans and plenty of greens make this delicately lemony soup satisfying enough for a light meal. Just serve it with some good crusty bread—or a sandwich, if you’re…
Nutmeg is a classic seasoning for spinach. In this quick side dish, its aroma blossoms in brown butter, while lemon, ginger, and garlic round out the flavor.
Flap meat’s coarse grain makes it a champ at holding on to the flavors of a marinade, and this teriyaki(ish) one is a guaranteed crowd-pleaser. Serve with blackened sugar snap…
Bacon and eggs turn a green salad into a substantial, comforting, and tasty meal, while peas and tarragon contribute bright, fresh seasonal flavors.
Sliced chiles pickle in a mixture of vinegar, salt, and sugar in the time it takes to cook a pot of rice. Serve with grilled salmon or shrimp.
This thick Indian-spiced spin on tomato soup, great on its own, would pair well with grilled cheese, especially one made with a little chutney. Look for roasted chickpeas where nuts…
This traditional falafel condiment is the fiery Middle Eastern answer to pesto. It’s commonly made with cilantro, but parsley and mint take its place in this version. If you’re a…
This flavorful dish pairs juicy Middle Eastern-spiced pork with a lemony spread made by straining yogurt to make labneh, an ultra-thick salted yogurt cheese. The pork and labneh both need…
Simple, understated, and elegant, this deeply vanilla cake is moist, yet light and airy, thanks to the addition of beaten egg whites. Pair it with Very Vanilla Frosting or use…
Billowy and not too sweet, this may become your new favorite frosting. Pair it with the Very Vanilla Layer Cake or your favorite layer cake.
Don’t throw out those carrot tops! They make a vibrant pesto, with rich flavor from toasted walnuts instead of the traditional pine nuts. Arugula adds a peppery bite. The pesto…
Mild sesame tahini sauce gets a kick of savory flavor from white miso and some briny, pickled notes from preserved lemons. Use as a dip for falafel, or spread on…
This bright green sauce gets intense flavor from peppery watercress and briny umeboshi vinegar. Try drizzling it on a cold soup, like the Classic Vichyssoise shown here, or toss with…
Using yogurt in a custard instead of milk or cream adds a nice tang. This one tops a puttanesca-inspired filling of tomatoes, olives, capers, anchovy, and basil. Omit the anchovy…
Shrimp and asparagus are often paired in pasta, but the addition of creamy coconut milk adds a fresh twist to the classic combination.
The time range for incubating yogurt is quite wide, from 8 to 16 hours, depending in part on how active the cultures in the starter yogurt are, and in part…
A quick balsamic and black pepper glaze underpins the season’s most colorful fruits in this cool dessert. You’ll need a few hours to strain the yogurt and a few more…
Hold the mayo. These grilled potato salads are filled with everything but.
Learn to make this slow-smoked Caribbean classic.
Never mind the name. Flap meat is tender, versatile, and relatively inexpensive.
At Baked in New York City, the cakes look modern and pretty. Here’s how they do it.
It’s easy, requires no special equipment, and is delicious in all kinds of dishes from kebabs to cake.
Charred corn and chicken have great summery flavors, but what really makes this tostada sing is the chipotle-lime cream sauce that holds everything on the shell. You can buy prepared…
A simple syrup blended with rambutans gives this cocktail a refreshing fruity flavor. You’ll have enough syrup to make at least eight cocktails, which is a good thing because you’re…
This classic layer cake is rich and chocolatey but not too sweet. It would also taste great with vanilla frosting in place of chocolate.
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