Salty, fried halloumi cubes are the star of this bright and lemony kale and brussels sprouts salad. Crispy, melty and…
Brussels sprouts roasted simply with oil, salt and pepper are absolutely delicious — but if you want something a little…
This recipe, adapted from Samin Nosrat’s “Salt, Fat, Acid, Heat,” is inspired by the Southern grandma method of marinating chicken…
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The…
Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that…
Bring a little tang to classic English muffins with this naturally leavened dough, which develops deeper flavor thanks to a…
What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill…
This easy pineapple-carrot cake first ran in The New York Times Magazine in the spring of 1972, and it is…
Whenever you have a little extra time to simmer berries into a simple compote, do — then try stuffing it…
The proven alchemy of a salt-and-buttermilk brine does wonders for the often-dry roast turkey breast. The recipe is so easy, the trickiest…
With only two ingredients — buttermilk and salt — this might be the least complicated turkey brine recipe ever. The trickiest step will…
Calling for rye flour instead of all-purpose, these chocolate chip cookies are not your ordinary batch. The rye flour lends…