Step 1 Cut the ends of 1 small, ripe cantaloupe so it has two flat surfaces. While it’s on one of its flat surfaces, cut the rind off the melon, trying to lose as little flesh as possible. Cut the melon in half, scoop out the seeds. Cut in half again, and thinly slice. Step … Read more
I like to say ladoo are the “OG lactation cookie.” Many variations can be found across the postpartum food traditions of South Asia and its diaspora: fenugreek ladoo, ginger ladoo, gond (edible gum) ladoo. The herbs, seeds, and fruits in these sweet treats are considered to have nutritive, healing, and lactation-inducing properties. Old wives’ tale? … Read more
These banana chocolate chip muffins have range. Serve them at brunch, take them to a housewarming party, or make a batch to snack on throughout the week—no matter the time or place, they’re sure to please. Overripe bananas have the best texture and richest banana flavor, so wait until yours are brown and speckled. To … Read more
If a brownie and a cheesecake had a baby, it’d be these cream-cheese-stuffed brownie cookies. A combination of melted chocolate and Dutch-process cocoa powder gives the cookie dough a deeply fudgy texture. Bite in to reveal a soft core of sweetened cream cheese filling. Err on the side of underbaking the cookies. They’ll continue to … 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
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
For those unfamiliar with seeni sambol, a Sri Lankan condiment of spicy-sweet caramelized onions, these cheesy Hawaiian buns are the perfect place to start. In this recipe, chef Sam Fore makes her own DIY version of the relish by cooking red onions with curry leaves, red pepper flakes, and a dash of tamarind concentrate. The … Read more
As far as culinary staples go, fruit salad is an elder—it has been around for generations and it isn’t going anywhere. A fruit salad will always be easy, but a good fruit salad involves more than just a chop and a toss. At their best, fruit salads deliver an unexpected combination of color and contrast, … Read more