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Honey Cake

With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah.

Author: Kemp Minifie

Yuca with Garlic Sauce

Author: Melissa Roberts

Delicata Squash and Roasted Mushrooms with Thyme

Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than...

Radish and Carrot Salad with Tuna and Capers

The thinly sliced radishes and carrots in this healthy lunch salad get extra-crispy thanks to quick soak in an ice bath.

Author: Jill Santopietro

Soft Ginger Cookies

Author: Florence Myers

Cannellini Beans with Kale

Author: Ivy Manning

Ribs with Black Vinegar Sauce

Author: Cecilia Au-Yang

Martha's Potato Salad

Author: Mimi Smith

Smashed Roasted Potatoes

Author: Alejandro Morales

Grilled Whole Eggplant with Harissa Vinaigrette

Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over...

Author: Anna Stockwell

Shrimp and Hearts of Palm Rémoulade

Author: Bon Appétit Test Kitchen

Mole Poblano

Any easy Mole Poblano recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other...

Author: Sergio Remolina

Tadka Dhal

This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it...

Author: Anjali Pathak

Zesty Halibut in Soy Ginger Dressing

Author: Dr. Mao Shing Ni

Swiss Chard with Olives and Lemon

Author: Daniel Patterson

Olive Oil Dark Chocolate Mousse

Author: Jamie Geller

Silky Peanut Butter Dressing

Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable...

Author: Carla Lalli Music

Black Velvet Beans

This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.

Author: Luz Calvo and Catriona Rueda Esquibel

Lemon Scented Quinoa

Don't let the much-touted health benefits of this fluffy grain put you off-it also happens to be absolutely delicious. The light, lemony taste of this version makes it a great accompaniment to a whole...

Author: Lillian Chou

Roasted and Marinated Root Vegetables

Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.

Author: Paul Kahan