This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
Author: Suzanne Goin
A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it...
Author: Anna Stockwell
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness...
Author: Louisa Shafia
In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty rich ham with an herbaceous lift.
Author: Kendra Vaculin
In love with Caprese salad? Then you'll definitely want to try this new take on the classic, which gets a dose of sweetness from ripe peaches.
Author: Rebekah Peppler
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
This mint-infused pineapple-lime marmalade makes a quick tropical-inspired condiment for roasted meats.
Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.
Author: Mina Stone