Articles filed under Recipe
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Just sweet enough: Pair rhubarb with raspberries in this stunning tartMay 05, 2026 5:33 am - In this streamlined sheet pan tart that harkens the arrival of spring, raspberry and rhubarb come together to create a dessert that is just sweet enough. A flaky puff-pastry dough is the base for a quick lemony batter topped with a mix of sliced rhubarb, fresh raspberries and raspberry jam.
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The quiche that made chef Michael Anthony love leeksMay 05, 2026 5:16 am - Leeks are the mildest of the indispensable onion family, less pungent than garlic and shallots, richer and more discreet when cooked. We do not eat them raw, but they soften quickly, and as they warm, their deliciousness is revealed.
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The best ways to cook with spring produce, including asparagus, peas and herbsApr 29, 2026 5:55 am - If there’s one color that embodies spring and all that comes with it, that color is green. That’s especially the case with the bevy of seasonal produce that starts cropping up at farmers markets and in backyard gardens. Here’s a guide to how to cook with some of these star ingredients.
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Stop using salad dressing: Toss with lemon juice and olive oil, and call it a dayApr 29, 2026 5:43 am - On a busy weeknight when just getting the main course on the table feels challenging enough, are you going to go to the trouble of whisking up a carefully curated salad dressing? Probably not. So in the interest of time and adding more greens into our diets, here’s permission to simply toss a salad with lemon juice and olive oil, and call it a day.
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Peanut butter and honey add grown-up flair to nostalgic crispy rice treatsApr 29, 2026 5:40 am - These crispy rice treats are held together with peanut butter and honey rather than marshmallow to form cups that hold a pile of fresh raspberries. They are a fun and better-for-you take on the popular dessert.
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The humble cabbage is trending — and for good reasonApr 29, 2026 5:10 am - Whether green, red or purple, Napa, Savoy or bok choy, nutrition experts say you can’t really go wrong with any type of cabbage. Curious what makes the vegetable such a win, nutritionally? Here’s what to know.
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See how mezcal is made in MexicoApr 28, 2026 5:03 am - Mexico’s agave spirit mezcal is still produced much as it has been for generations. The work is slow and physical, guided by knowledge passed down within Indigenous families.
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King Arthur gluten-free yellow cake mix a lucky findApr 24, 2026 9:25 am - Recent journeys testing boxed baking mixes landed me on another new-to-me product: King Arthur Flour’s Gluten Free Classic Yellow Cake Mix. How was it? Excellent, with a definite, authentic vanilla flavor, and it nearly melted in my mouth.
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How one pantry ingredient can transform a soup into a filling mealApr 24, 2026 9:25 am - Made with savory-sweet tomatoes and fluffy eggs, this substantial, brothy soup shares the same key ingredients as a classic Chinese stir-fry. With just a little flour and water, it’s a reliable way of turning whatever bits and bobs you have on hand into a satisfying meal.
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A creamy skillet chicken bridges the gap between winter and springApr 22, 2026 5:35 am - This skillet dinner features tender chicken breasts and crisp snap peas in a creamy sauce studded with sautéed mushrooms and shallot, and flavored with tarragon, garlic and mustard. Made with milk rather than heavy cream, it is as healthful as it is satisfying.