Recipes

The incredibly crunchy and refreshing iceberg wedge salad is served with a satisfying tahini green goddess dressing.

This fresh pomegranate salsa combines charred onion and peppers, fresh herbs, and a tart sherry vinegar reduction in flavorful balance. With a nice crunch from the pomegranate arils and chopped pistachios, this salsa is equally suited for serving with chips or for spooning over chicken or fish.

This homemade pistachio cream is so incredible, you'll be tempted to put is on everything! Removing the skins from the pistachios is a tedious and time-consuming task, I won't lie—but it is totally necessary to achieve the best flavored, and smoothest-textured, pistachio cream. So give yourself plenty of time, have patience, and you'll be rewarded with the most delicious outcome.

This Dubai chocolate bar Watergate salad is typical of Midwestern “dessert” salads—sweet and fluffy, with no lettuce to be found. As a kid growing up in Kansas, the pistachio-pudding based Watergate salad was a staple with Easter ham, at baby showers and potlucks. This recipe melds Watergate salad with trending Dubai Chocolate bar flavors to create a new candy bar salad for potlucks and holidays. There’s an easy candy bar crunch made from a surprising cereal ingredient and mini chocolate chips.

Our take on Philadelphia Roast Pork Sandwiches combines roasted pork with melty provolone cheese and broccoli rabe for a seriously satisfying bite. We sautéed the broccoli rabe with plenty of garlic and some crushed red pepper flakes, and finished it with fresh lemon juice. Its bitterness and brightness balances the fattiness of the pork, which is incredibly tender and buttery with a flavorful crust. Letting the pork sit at room temperature for an hour while the oven preheats helps ensure it cooks evenly. Roasting it initially at 450°F and then lowering the oven temperature crisps and renders the fat on top, and then slowly cooks the meat. The provolone brings sharpness and helps keep the bottom of the roll from getting too soggy, and the mayo — which has a punch of acidity from pickled pepperoncini and its brine — is the finishing touch.

Adding pickle brine to a traditional buttermilk marinade helps infuse every bite with flavor and a gentle sweetness. Bonus? You can serve the pickles left in the jar alongside the fried chicken.

This 5-ingredient peanut butter cottage cheese mousse, a blender mousse that you can make in minutes, is very satisfying when you want a sweet treat on the healthier side.

This springtime pesto is a delicious way to eat well while reducing food waste.

You can make a batch of these low-fuss cookies in under an hour.

Sweet and glutinous rice flour give this playful Filipino-American dessert a chewy interior full of banana flavor.

Chunks of caramelized Granny Smiths add some textural interest to this otherwise classic loaf.

This gluten-free pumpkin bread has a wonderfully crunchy top and deliciously spiced and moist crumb. It's perfect with coffee during the autumn months.

Sour cream keeps this zucchini bread super moist while mini bittersweet chocolate chips add chocolaty flavor without sinking in the batter.

Grace Parisi spreads her buttery biscuit dough with a savory onion-Gruyère mixture, stacks layers of it sideways in a loaf pan, then bakes it until golden.

This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat.

Quick breads like this one by star blogger David Lebovitz are very popular in France, where they’re known as savory cakes. This one is packed with olives, cheese and bacon, and infused with cayennne.