It's crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!
Author: Claire Saffitz
This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.
Author: Sohla El-Waylly
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
No booze required for this soothing green tea toddy. But if you do want an extra dose of warmth, we like this with smoky mezcal.
Author: Anna Stockwell
First time grilling your greens? Lay them across the grill grates so they don't fall through, and be ready to turn them-they char quickly.
Author: Alison Roman
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
In this recipe I've attempted to embody the spirit of a Bombay sandwich-a sharp, hot green chutney, cheese, and onion-but in a quick puff-pastry roll.
Author: Meera Sodha
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani