For dinner, senior commerce writer Emily Farris really only wants one thing: salad. Recently free from an 11-year marriage and the heavy meals it was filled with, Farris is rebuilding her life, starting with this cruciferous bowl of crunchy goodness, greens, and beans. This crunchy salad is built around a base of marinated canned beans … Read more
These no-bake cookies aren’t your average stovetop chocolate oat drops. For one thing, they don’t have any peanut butter (they call for almond butter instead). Next, they get crunchy toasted almonds for amped-up flavor and texture. Third, they get chewy dried cherries for a burst of acidity that complements the fruit notes in the chocolate … Read more
It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious, you’ll text home about them. TikTok has led me down some interesting rabbit holes—intricate nail art, water “recipes,” gummy bear chandeliers—but none has been more fruitful than … Read more
If this isn’t the world’s best potato salad recipe, it’s certainly a strong contender. Created by legendary New Orleans chef Leah Chase, the dish gets its subtle kick from white rather than black pepper. The type of potato you choose will have the biggest effect on your potato salad: Russet potatoes will break down a … Read more
In hot weather, nothing satisfies like ice-cold kongguksu, a Korean soy milk noodle soup. This version is more saucy than brothy thanks to the inclusion of nutty tahini and savory miso, which add both body and flavor. You can top your bowl with whatever vegetables or crunchy bits you have on hand (grated carrots, sliced … Read more
Not everyone has the time to slow-simmer dried chickpeas for the express purpose of blitzing them into oblivion. And while some will tell you that doing so is the only way to achieve a silky smooth hummus, this recipe begs to differ. Canned chickpea hummus is the simple supermarket-ingredient hack that gives you ownership over … Read more
These salty-spicy party nuts from chef Sam Fore are the ideal snack to put out during any get-together. Made entirely on the stovetop in just one pot, they can be whipped up right before guests arrive or prepared days in advance for a head start. The key method here is frying: first the fresh curry … Read more
Sometimes summer fruit needs a landing spot, a gentle cushion of cake or crust when there’s just too much fruit, or it’s too ripe, or too raw to eat out of hand. This sturdy almond-polenta cake is the answer, the rubbly texture of the corn echoed in the delicate crunch of the figs. Using instant … Read more
This is creamed corn for the summer months, turning the sweet and plentiful fresh kernels into a cheesy side in just minutes. Like the namesake pasta, the sauce gets its gloss from the emulsion of cheese and starchy liquid—in this case, a mix of cornstarch and water that mimics the viscosity of pasta cooking liquid. … Read more
Summer food is a very particular quandary: some of the best produce of the year, during arguably the worst cooking season (too hot, too stuffy, too sweaty). The no-cook route is great, paved with salads and stone fruits aplenty, but it’s when you find yourself on the internet searching, “How many nights in a row … Read more