Posts from Recipe

While most of my childhood friends probably made a beeline for chocolate chip cookies, I went straight for the peanut butter instead. Unfortunately I can't make classic peanut butter cookies for my daughter's lunchbox since she goes to a nut-free school, but luckily these tahini ones are a tasty, nut-free substitute.

Risotto is one of the pressure cooker's triumphs. It's a dish that typically requires the cook's attention from beginning to end, and at least two pans to make (one for simmering stock and one for rice). With a pressure cooker, you get the same creamy results in a fraction of the time (after the initial sauté). The 20-minute-add-broth-simmer-and-stir part of the recipe is reduced to just five minutes of pressure-cooking time.

Traditionally, bolognese uses a mixture of ground beef and veal to create a rich, meaty sauce that's perfect for spooning over thick noodles like pappardelle. Using ground lamb adds a complexity and distinctness to the classic sauce. This recipe also differs in that it incorporates some slightly nontraditional flavor elements that pair well with lamb, like cinnamon and coriander.

Babka is a buttery, eggy, sweet treat that is filled, rolled, twisted, and baked; it lies somewhere between bread and cake. When you serve a great babka, it takes two seconds for folks to break out their "best ever" babka stories. Sometimes they even go right to the Seinfeld episode where Elaine and Jerry dispute whether cinnamon babka's a lesser babka or not. This babka is certainly not lesser.

From the filling to the whipped topping to the pie crust, coconut in its various forms makes an incredibly decadent vegan pie a reality. Neither the layer of banana slices hidden underneath a silky chocolate filling nor the fluffy whipped coconut cream topping need much of an introduction. If you love coconut and are looking for a vegan treat that delivers on flavor, this is it. But to be clear, the real star of this recipe is the incredibly flaky vegan pie crust.

This is a delicate, flavor-packed, nutrient-rich muffin that takes advantage of the grinding power of the food processor, but doesn't take away from the tender crumb of a muffin. With chunks of figs, hazelnuts, and oats, this muffin passes for breakfast, but nothing beats it warm out of the oven with a pat of butter.

The combination of ground pork, robust chile oil, chewy noodles, and dried preserved vegetables make dan dan noodles — a dish from the Sichuan region of China — a delicious option when you're looking for a new way to use ground pork.

Delicate though they might seem, these egg noodles are in reality rough-hewn, homey, and versatile. They're great added to slurpy soups, served with a light sauce, or topped with a hefty, meaty stew or mushroom ragout.

Chicken's versatility has earned it a place on the table at least once a week. And while a golden roast chicken will always be a classic favorite, and chicken breast maintain their claim to ease, heartier cuts like chicken thighs and blank-canvas options like ground chicken allow us to do even more with the bird. Doing more now includes making these hearty chicken empanadas.

Of all the reasons cacio e pepe — a Roman pasta made with black pepper, Parmesan Reggiano, and olive oil — has skyrocketed back into the limelight, we're willing to wager its simplicity is the key.