Author: Katie Brown
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine....
Author: Anjali Pathak
Author: Sara Kate Gillingham-Ryan
This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can't buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions...
Author: Donna Hay
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Author: Andy Baraghani
We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.
Author: Claire Saffitz
Author: Amelia Saltsman
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
Author: Sarah Patterson Scott
Up your toaster pastry game with this homemade version: Store-bought puff pastry filled with bright, lemony, honey-sweetened blueberry compote and drizzled with a yogurt glaze.
Author: Chloe, Olivia, and Nicholas Tsakiris
Author: Diana Yen
Author: Robert Colombi
Author: Jeanne Thiel Kelley
Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.
Author: Chris Morocco
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
Richly spiced gingerbread with the texture of a moist, dense devil's food cake, this recipe only gets better if you make it ahead.
Author: Andrew Tarlow
Author: Farid Zadi
Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.
Author: Alison Carroll
What's wonderful about challah is that it can be used in so many ways: to sanctify the Sabbath, of course, but just as important, to make French toast, grilled cheese, and croutons and as breading in meatballs....
Author: Einat Admony
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge with honey infused with heat from red Fresno chilies.
Author: Claire Saffitz
Author: Allison Arevalo
Author: Krystina Castella
Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the...
Author: Jeffrey Yoskowitz
This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.
Author: Elisabeth Prueitt
Author: Jean Georges Vongerichten
Use a hot sauce that isn't just heat and vinegar but has a personality of its own. We like Frank's.
Author: Claire Saffitz
Author: Roberta Lee, M.D.
Author: Katie Brown