Step 1 Whisk together 1⅓ cups whole-milk Greek yogurt, 2 tsp. finely grated lemon zest, 2 tsp. fresh lemon juice, 1 garlic clove, finely grated, 1 Tbsp. extra-virgin olive oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Taste sauce and season with more salt if needed. Set … Read more
This crunchy granola-like topping gets its sweetness (and stick-together-ness) from a bit of honey and its savoriness from earthy cumin seeds. It comes together quickly in a hot pan with a bit of oil to bloom the spices and toast the nuts and seeds. The honey gets stirred in off heat but while the mixture … Read more
If sweet-and-sour Italian agrodolce wanted to dress up like a classic vinaigrette, it’d look a little something like this. Let chopped raisins (any kind you have on hand will do!) and shallot lightly pickle in vinegar; while that’s sitting, make yourself useful by washing lettuce. Whisk the vinegar mixture with Dijon mustard, honey, and olive … Read more
Linzer cookies are handheld riffs on linzer torte, a jam-filled cake from Linz, Austria, that dates to the 1700s. Black currant preserves were traditional in 18th-century Austrian abbeys, but modern bakers customize their linzer cookie recipes in all sorts of ways. Swap blanched and toasted hazelnuts for some or all of the almonds in the … Read more
It only takes a handful of ingredients to turn a can of young green jackfruit into smoky, savory meatless “carnitas.” Layer them high atop tortilla chips, cheese, and black beans before heating through in the oven until melty. Top these hearty nachos with pickled jalapeños, sliced radishes, and all the fixings. They’re perfect for dinner, … Read more
Wings top of my list of party snacks. And when I think of perfect wings, it’s not the spicy burn of Buffalo that I’m after. My mind goes South to another city: Atlanta, the capital of lemon-pepper wings. The zingy mix of lemon and pepper probably started eons ago in India, but as a seasoning, … Read more
Beets and goat cheese are a classic combination, but this salad is anything but retro. Shaved fennel (use a mandoline if you have one and reserve the springy green fronds for garnish) and hearty farro make it feel like a full meal. The creamy dressing swoosh on the bottom—here’s where the goat cheese comes in—adds … Read more
Developing a vegan chocolate chip cookie that hits all the marks was no easy feat. We were on a mission to create a crispy-edged and chewy cookie that would be irrefutably delicious. The result is a recipe you’ll turn to over and over—even if you’re not vegan. Here’s how we did it: We swapped traditional … Read more
The best thing about popcorn is that it’s the perfect canvas for just about any flavor—be it the simple seasoning of butter and salt, a sprinkling of masala, seaweed snacks, or tangy hot sauce. But the combo that reigns over the city of Chicago is caramel and cheddar, first popularized by Garrett Popcorn. To outsiders … Read more
Tres leches cake sits somewhere at the intersection of custard and cake, its luscious texture able to please lovers of both. In Spanish the dessert’s name means “three milks,” referring to the combination of condensed milk, evaporated milk, and heavy whipping cream poured over the cake after it comes out of the oven. Several Latin … Read more