Recipes & Menus

A summery lemon shandy is easy to make and may just be the world’s most refreshing drink.

A classic Irish coffee revives in the winter, but in summer, we prefer this chillier version.

Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.

Brown sugar and chopped pecans form a crackly topping as this sweet potato casserole bakes.

Nutty marinated cucumbers are paired with curly coiled scallions in this refreshing salad.

This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.

Brown butter lends a subtle toffee-like flavor that makes these brown butter chocolate chip cookies far more enticing than your everyday version.

MSG brings a burst of umami into these five-spice nougat brownies.

Creamy butter beans turn this dish of sesame broccoli into a hearty one-bowl meal, though you could leave out the beans and serve the tofu and broccoli with rice.

This New England clam chowder recipe gets its creamy consistency from half-and-half and smokiness from finely chopped bacon.

Cinnamon and brown sugar bring warm flavor to this puffy, large-format apple pancake.

The Gunshop Fizz gets its bang from two ounces, not dashes, of Peychaud’s bitters.

Celery stalks finally get their main-character moment in this creamy celery soup recipe.

Fresh sour cherries are only in season for a short stint in early summer, but they are worth seeking out for their intense, tart flavor.

Our favorite thing about banoffee pie isn’t the bananas, toffee, or whipped cream. It’s that you can make it without turning on the oven.