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It’s hard not to love a good brisket.
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This hearty chili is jam-packed with chunky vegetables and beans and full of satisfying texture.
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Cranberry Cheese Crostini & Tangerine Marmalade
Here is something wonderful to do with your citrus — make tangerine marmalade.
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Impossible™ Chorizo Breakfast Tacos
The Impossible™ Burger is made from plants, but it cooks and smells just like meat.
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The real hero of this rustic Italian dish is not the chicken but its flavorsome braising sauce.
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Baci di Dama (Italian Hazelnut Cookies)
In Italian, baci di dama translates to lady kisses.
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From our very first sip, we fell madly in love with this margarita.
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These brownies are perfect.
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Did we mention how cute this dip is?
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These biscuits are delectable.
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Who knew sausage gravy could be so easy to make?
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We like to make this dish on a lazy Saturday afternoon.
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It’s the perfect light, spicy sipper for Thanksgiving.
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Dangerously easy!
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These ginger cookies are so perfect for the holidays.
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These mini taco sliders are our game day ideal.
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Sweet Potato, Yam & Beet Galette
In the test kitchen, we’ve all got a bad case of pie fever.
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This is the dish we want to curl up with on autumnal days.
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One Pot Roasted Chicken & Caramelized Carrots
This is the chicken version of the notorious dump cake
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If you’re sly, the omnivores will be none the wiser.
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It has a ridiculously silky, smooth texture — somewhere between pudding and flan.
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Seared to a crisp and coated in all kinds of bright, spicy sauces, they’re the new Buffalo wing.
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Roasted Beet & Shaved Root Salad
It’s irresistible, and it tastes fantastic.
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It has a ridiculously silky, smooth texture — somewhere between pudding and flan.
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Pumpkin cheesecake bars will be a blue-ribbon addition to your Friendsgiving table.
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Squash & Caramelized Onion Tart
This savory tart is a labor of love that tastes just as terrific as it looks.
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Grain Salad with Radish & Pecans
Here’s a fresh, crunchy salad for fall — a counterbalance for all the comfort food to come.
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Imagine a breakfast joint where you could order just the soft, eggy center of the French toast.
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It’s a lovely departure from the pestos and primaveras of summer, and it comes together in minutes.
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Sliders are always, always, always a game day winner
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Granny Smith apple dipped in chewy caramel and miso-roasted pistachios and sesame seeds.
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Fruit leather is one of the great snack candies of childhood.
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What we like about this dish is that it combines warm, fall harvest flavors with a light, sunny, SoCal vibe.
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Admittedly, we’re suckers for almost any cocktail in a shiny copper mug, but the Moscow Mule is a particular favorite.
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What’s not to love about the frappuccino?
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A Cheeseboard for American Cheese Month
Don’t be fooled: We’re talking about artisanal cheeses made in North America.
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The beauty of these little chippies is that they pickle overnight, which means you get to eat them right away.
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This no-knead bread is the perfect introduction to bread-making.
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Aromatic celery, crisp apples, curly green onions, roasted peanuts, parsley leaves, and slivers of red jalapeño.
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These ginger cookies are so perfect for the holidays.
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Tangy cheddar cheese, a nice little jalapeño kick — these biscuits are delectable.
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Who knew sausage gravy could be so easy to make?
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We like to serve this soup with some brown rice, a dollop of tangy and Greek yogurt.
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Shiitake & Leek Dressing (Vegan)
It comes out of the oven with just the right proportion of crispy, toasty bits to lovely, moist bits.
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Make this dish for your S.O. in the middle of a busy week — they’ll feel special, you’ll feel unruffled.
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A note about the crust: It may well be the best we’ve ever had.
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Creamy Orecchiette & Fall Veggies
Orecchiette is hands down our favorite noodle shape.
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Parker House rolls are named for the Boston hotel that invented them in the late 1800s.
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Chicken fajitas top our list of back-pocket recipes.
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One of the things that makes it special is the great big chunks of chuck roast.
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We’re in love with the honeynut squash.
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Grilled Figs & Pomegranate Molasses
As far as we’re concerned, there’s no better fig than a grilled one.
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At last, something really good (nay, thrilling!) to do with leftover apple peels.
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As the name implies, a strata is a layered affair.
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Nothing highlights the flavor of a fresh heirloom tomato like bruschetta.
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How to Make Neapolitan-Style Pizza
This Neapolitan pizza stole our hearts.
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Grilled Sausage & Peppers Pasta Salad
What a scrumptious forkful this salad makes!
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Roasted Acorn and Delicata Squash Salad
This salad is to fall what the crisp, leafy green salad is to summer.
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Lavender Panna Cotta & Roasted Plum Coulis
It's the kind of dessert that turns up on restaurant menus.
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Take a bite, and it has a wonderfully lush texture — thick and light at once.
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Carrot Cake with Cream Cheese Frosting
This carrot cake is unexpectedly fruity, and it’s so delightful.
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To bring out the cheeses’ nutty, sweet, sharp, and mushroomy complexities, we’ve loaded it up with complementary tastes.
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The only thing we like better than eating peperonata is saying peperonata.
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We love entertaining with a board because it feels so festive and special.
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In this recipe, we’ve turned our spinach pasta into plump butternut squash ravioli.
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The name of the game here is all-around perfect chicken.
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Spinach artichoke dip is like the clean-up hitter of happy hours.
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Butternut Squash & Curried Chickpeas
What makes this dish exciting is the unexpected mash-up of bright, fresh stuff with traditionally soft and toasty fall flavors.
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Not all cocktails have an intriguing backstory, but whole books have been written about this one.
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Pork Loin with Braised Kale & White Beans
Make this dish when you want to do something nice for your sweetie.
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In this recipe, a zippy dressing transforms a simple veggie bowl into something splendid.
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This is a classic Bolognese that’s authentically thick, deeply savory, and so satisfying.
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Honey Apple Cake is a simple, lightly sweet dessert.
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A Home Cook’s Guide to Basic Spices
This collection includes entry-level spices no spice cabinet should be without.
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There’s something both deeply comforting and delightful about the little steamed buns.
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You’d never, ever know the meatballs weren’t made with beef.
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Pomegranate & Fennel Glazed Rack of Lamb
Lamb might be our favorite protein, it’s so tender and full of flavor.
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Fig, Olive Oil & Sea Salt Challah
Challah holds a very special place in our hearts.
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Bean Salad with Bacon & Tomato
This salad is the next best thing to eating a bean straight off the garden vine.
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In the fall, we like a creamy soup full of warm spice, and this one fits the bill just perfectly.
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We built this cheeseboard around four of our favorite cheeses from Cowgirl Creamery.
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This one starts with pleasantly aromatic garlic, onion, and olive oil wafting through the kitchen.
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We love the texture of a Dutch Baby: it’s as light as a crêpe and has the soft, custardy interior of a popover.
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It yields a wonderfully tender, beautifully spiced chicken and a rich, hearty broth.
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This one starts with pleasantly aromatic garlic, onion, and olive oil wafting through the kitchen.
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The base of the dish is a soffritto of pancetta, sweet onion, garlic, fennel, wine, and lemon zest.
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This dish tastes like childhood — every one of our tasters said so.
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A little olive oil, a little salt and pepper, a slab of good bread — it’s heavenly.
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This pop is so fruity, tangy, and scrumptious.
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In the test kitchen, we are all in favor of breakfast burritos.
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They taste naturally sweet, nutty, and lightly salty.
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Sparkling Honey-Lemon Gingerade
It’s fizzy and refreshing — yet, with all that ginger, subtly warming.
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In China and Vietnam, these charming little cakes are made for the Mid-Autumn Festival.
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Cheeseboard with Late-Summer Fruits
It’s heavy with figs, pomegranates, blackberries, and grapes.
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Paella is a stunning dish.
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Salmon Tacos with Greens & Tomatillo Salsa
Tacos are versatile, super fun to make, and such a crowd-pleaser.
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Pasta with Sausage, Greens & Chickpeas
There’s no chopping at all, you’re basically just dropping ingredients in a pan.
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It’s made with tomatillos, honeydew melon, pears, poblano peppers, and a handful of herbs and aromatics.
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Of course, we love all things mini, but these pies are pint-size with a purpose.
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Hatch Chile & Chicken Enchiladas
For this recipe, we made a kind of salsa verde with roasted Hatch chiles, toasted cumin, and garlic.
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Homemade harissa paste — chile peppers, spices, sherry vinegar, garlic, and tomato.
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Not to be hyperbolic, but these might be the best carrots we’ve ever eaten.
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Chee-luh-kee-lays is a fun word to say and an even more fun dish to make and eat.
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If roasting corn in an air fryer sounds like an unlikely proposition, prepare to have your mind blown.
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This is the kind of cocktail you want to sip over the course of an evening.
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Corn Fritters & Chipotle Aioli
The texture of these golden corn fritters is divine.
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Watermelon granita looks a little like a fancy snow cone, but it’s so much more than a sweet, icy treat.
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Take this salad to a barbecue, where it’ll make a show-stealing side for any grilled protein.
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Bloody Mary & Roasted Hatch Chile-Infused Vodka
Spicy, flavorful, delicious!
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Fried Green Tomatoes & Horseradish Aioli
It turns out that the key to a perfectly golden, crispy fried green tomato is shallow frying.
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Grilled Lamb Chops & Mint Chimichurri
This recipe is the answer to the question, “What should I do with all these summer herbs?”
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For this recipe, we blend up rice water, whole milk, sweetened condensed milk, nutmeg, and cinnamon.
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Grilled Zucchini Ribbons, White Beans & Pesto
To our thinking, the best zucchini is a grilled zucchini.
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Branzino, Clams & Shellfish in White Wine
This beautiful fish stew hits all of the classic Mediterranean flavors: briny, herbaceous, and bright.
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If you meet Certified Wine Specialist, Keith Miller, ask him what his favorite wine is, he’ll tell you it’s always the next glass.
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Grilled Shrimp with Chile Oil & Cilantro-Lime Aioli
This is a simple, yet stunning dish.
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Heirloom Tomatoes with Herbs & Olive Oil
In the produce world, heirlooms are considered “fresh eating” tomatoes.
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Zucchini is a notoriously abundant summer veggie — there are always too many of them.
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We’re always so glad to see the Hatch chiles return.
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Roasted Red Pepper and Marcona Almond Dip
Our tip: Make a double batch.
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What we like about this recipe is that while it’s got a nice kick (hello, red pepper flakes), it’s not mouth-searingly hot.
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This coffee cake is deeply cozy and satisfying, as only cake can be.
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Plum Smash & Sanpellegrino Limonata
Grilling fresh plums is a very good idea.
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Hatch Chile Chocolate Chip Cookies
The texture is perfect: dense, chewy, and gooey with melted chocolate.
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Bread, cheese, fruit — this pizza has everything we need!
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One-Skillet Roasted Chicken Breasts & Ratatouille
The chicken and vegetables turn out so tender, juicy, and flavorsome.
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Fruit Skewers & Spicy Maple Glaze
We love what grilling does for fruit.
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Gordon’s Cup is the kind of drink you could make on a whim.
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We’ve been a little obsessed with ice cream lately.
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We’ve lacto-fermented peppers and garlic, the base of our sauce, so that they develop a rich complexity.
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Kitchen-Sink Soba Noodles (Vegan)
Crunchy veggies, slurpy-soft noodles, tender chunks of marinated tofu.
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Bucatini & Swiss Chard with Garlicky Breadcrumbs
It’s made with a classic Italian combination of olive oil, garlic, anchovies, and chiles.
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There are so many things to love about waffles.
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We’ve topped our waffles with a warm apricot-walnut foster.
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Chewy in the middle, crispy-crunchy at the sides.
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Andouille Sausage & Shrimp Gumbo
In addition to spicy andouille sausage, it’s full of shrimp, tomatoes, and other, more crunchy veggies
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If summer cocktails held a contest to choose a mascot, it would surely be a tie between mint and lime.
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As one of our tasters so eloquently put it, this Cobb salad is greater than the sum of all its wonderful parts.
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Jeni’s Buttercrisp Waffle Cones
They are so crisp and crunchy, so full of flavor!
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Each one is chockablock with treats — crunchy, sweet, melty, nutty, gooey treats.
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How to Make the Best Mac & Cheese
It’s tempting to call this an elevated, grown-up version of mac and cheese.
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There’s nothing easier than making a quiche.
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Is it an appetizer, a side, or the centerpiece of a light dinner?
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How to Make Salted Caramel Sauce
This salted caramel sauce is liquid gold as far as we’re concerned.
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Summer Corn, Tomato & Salmon Salad>
In the summer, when corn is at its crisp, sweet best, we like to use it in salads — it’s wonderful raw or cooked.
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For many of us, fried chicken belongs in the category Best Cooked by Other People.
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Traditionally, this French salad is an assemblage of olives, anchovies, tuna, green beans, potatoes, and eggs.
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We’ve always loved baba ganoush for its bright, simple flavors and silky texture.
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It’s easy to fall in love with these pretty tartlets.
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French Cheese & Wine Pairings>
A cheese board doesn’t have to be challenging to be interesting.
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Khachapuri: Ancient Stuffed Crust Pizza>
Eating it feels equal parts outrageous and comforting, like a warm, doughy pizza hug.
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Grilled Steak Salad with Chile & Brown Sugar>
We think this grilled steak salad is the perfect mid-summer meal.
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This is an elegant, moody cocktail.
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We love s’mores, doesn’t everyone?
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When it comes to entertaining, you can’t beat the ease of a dip.
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Melon & Serrano Ham Salad in Balsamic Reduction>
This is the kind of simple salad that comes together in minutes.
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Smoothie bowls are the new cupcake.
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Classic Sour Cherry Pie with Lattice Top>
Pie crust can be an intimidating, fussy pastry — but not this one.
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A Home Cook’s Guide to Ice Cream>
One of the awesome things about living in the land of sunshine is that we can eat ice cream all year round.
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Air Fryer Onion Rings & Comeback Sauce>
Air fryer onion rings are just as satisfying as the deep-fried ones.
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Scallop, Chorizo, and Avocado Skillet>
We adore this skillet for its great, big flavor and textural range.
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This salad is the very best of SoCal summer.
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Since making this drink, we have developed a small obsession with cacao juice.
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Strawberry Cheesecake Cookies>
The cookie is filled with cinnamon spice, brown sugar, and honey.
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Double-Dipped Buttermilk Fried Chicken>
Spicy, crunchy, salty, delicious!
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The peach salsa has a wonderful, fruity-sweet complexity!
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What we like about this salad is its finely tuned ratios.
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A simple grilled salmon is one of the quickest, easiest proteins you can make for dinner.
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Chicken & Broccolini Fried Rice>
The eggs were fluffy, the rice crispy, the chicken succulent, the veggies bright and al dente.
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Homemade flour tortillas are next level.
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It’s hard not to gush about the smoked brisket in these tacos.
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Chocolate Cherry Bourbon Float>
The perfect weekend treat for grown ups!
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If you make these muffins for brunch, your friends and family will adore you!
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Chocolate Tahini Brownies (Gluten-Free)>
The fact that these brownies are gluten-free is almost beside the point — let’s just say they are fantastic brownies.
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Sweet, spicy, delicious!
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We love halibut for a bunch of reasons. It’s a dense, hearty fish, so it holds up in the pan or on the grill.
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Grilled Romaine & Chicken Salad>
Grilled romaine is pretty great all by itself — a little charred, a little crispy and wilted, full of smoke.
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A Home Cook’s Guide to Vinegars>
Vinegar is a super versatile tool, and a fun one to taste and experiment with!
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Honey Lavender Cold-Brew Latte>
We love our lattes, and on a perfect day, we’ll drink two.
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Blackened jerk chicken is a griller’s paradise.
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Shawarma is street food, meant to be inhaled with gusto while standing on a busy avenue.
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Fresh, creamy, delicious!
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What a brilliant take on the summer sangria!