Author: Julia Turshen
The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.
Author: Alison Roman
Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).
Author: Jon Shook & Vinny Dotolo, Animal
Rather than being cooked in salted water, the pasta is treated like risotto-simmered in stock and stirred until cooked and creamy-which gives it plenty of time to pick up meaty flavors.
Author: Camille Becerra
Author: Abigail Johnson Dodge
Author: Jill Silverman Hough
Author: Maria Helm Sinskey
Author: Tom Douglas
Author: Alison Roman
Try to eat just one. A haute version of the favorite bar food, these bites resemble miniature chiles rellenos. A double layer of bread crumbs is the key to their miraculously crisp exterior.
Author: Ian Knauer
Author: Andrea Albin
Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.
Author: Molly Baz
Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.
Author: Amelia Freer
Author: Bruce Weinstein
Author: Damon Lee Fowler
Author: Stephen Bruce
Author: Sheila Lukins
This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And the spicy vegetarian curry tastes as good as ever reheated.
Author: Claire Saffitz
Author: Suzanne Solberg
This recipe for a hybrid of babka and challah is the best of both worlds.
Author: Claire Saffitz
Fill these kid-friendly sushi rolls with bell pepper, carrots, and cucumber, or whatever vegetables they love.
Author: Stacey Antine
Author: Clare Crespo
Author: Peggy Rossi
Author: Catherine McCord
Author: Jennifer Iserloh
Author: Amy Finley
Author: Marge Perry
Author: Alison Roman