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Ropa vieja is a meaty Cuban classic that’s still evolving

By Aaron Hutcherson
Apr 23, 2025 5:24 am - Ropa vieja is a classic Cuban dish of shredded beef in a tomato-based sauce with bell peppers. This version is made in the Instant Pot to save on the braising time. Turn it into a full meal with rice, black beans and fried sweet plantains.
Want more protein and fiber in your diet? Try edamame pasta.

By Anahad O’Connor and Joe Yonan
Apr 22, 2025 5:59 am - Edamame pasta is a standout in the world of legume pastas. A two-ounce serving of edamame spaghetti contains around 12 grams of dietary fiber — roughly the same amount in two cups of cooked broccoli.
Greek fasolada is a soup to sustain you during times both good and bad

By Joe Yonan
Apr 22, 2025 5:29 am - Fasolada, Greece’s classic bean soup, is simple in technique but complex in flavor. Traditionally, white beans are cooked in water, and then aromatic vegetables, crushed tomatoes and herbs are added, but “Yassou” cookbook author Shaily Lipa likes to start with the Italian technique for soffritto first.
Sesame works triple duty in this cabbage salad with tahini and miso

By Ellie Krieger
Apr 22, 2025 5:27 am - Shredded Napa cabbage with scallions, almonds and sesame seeds on a tahini-miso sauce makes for an elegant salad that’s crunchy, creamy and flavorful. Adapted from the tahini purveyor Seed + Mill co-founder Rachel Simons’s cookbook “Sesame: Global Recipes and Stories of an Ancient Seed,” the salad features this versatile ingredient in three ways: sesame oil, tahini and toasted sesame seeds.
Make this bacon and onion quiche the centerpiece of your Easter brunch

By Penny Kazmier
Apr 16, 2025 6:15 am - Easter brunch is an excuse to make everyone’s favorite dishes and serve them all at the same meal. Instead of the standard egg casserole, try this bacon, caramelized onion and cheese quiche.
Bourbon-plumped currants enhance the flavor of hot cross buns for Easter

By CHRISTOPHER KIMBALL
Apr 16, 2025 5:50 am - Hot cross buns are an Easter specialty with a light, enriched crumb that’s studded with currants and flavored with a gentle mix of warm spices and a hint of citrus. While some versions are drizzled with icing, this recipe uses a traditional semi-sweet, flour-based “cross” etched across the top.
Salmon with whipped feta and peas is a joyful springtime meal

By Ellie Krieger
Apr 16, 2025 5:25 am - A creamy spread of whipped feta, peas and parsley makes a luscious bed for buttery, roasted salmon. Topped with a bright, peppery watercress salad to offset the richness of the fish, this weeknight-friendly meal is special enough for company.
Nadiya Hussain’s sheet pan chicken boasts big flavor for low effort

By Aaron Hutcherson
Apr 15, 2025 3:05 pm - This sheet-pan supper from “Great British Baking Show” winner and cookbook author Nadiya Hussain features chicken drumsticks, chickpeas, eggplant, red onion, lemon and a flavorful array of spices. To feed a crowd, serve it alongside warm flatbreads.
How to make Taco Bell’s Crunchwrap Supreme at home — only better

By Aaron Hutcherson
Apr 15, 2025 5:34 am - Inspired by the beloved fast food item, these copycat Taco Bell-Style Crunchwraps feature layers of seasoned beef, melty cheese, a crisp tostada and fresh produce encased in a griddled tortilla. Here’s how to make it your own.
How to cook with less salt without sacrificing flavor

By Becky Krystal
Apr 15, 2025 5:32 am - Reducing (or eliminating) salt is about more than refraining from grabbing that shaker. Beginning with your trip to the grocery store and up to the point you season your food at the end of cooking, there are plenty of opportunities throughout the process where you can be smarter about salt.

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