Peden + Munk

Who knew so much bright, lively, acidic flavor could come from such a small surface area?

Taste a fig first to see how sweet it is... and thus how much honey you want to add.

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.

Truth be told, the bourbon's optional, and this is equally delicious hot or cold.

Feel free to experiment and substitute Luxardo in other drink recipes calling for fruit liqueurs or brandy.

Quince is like a special giant fuzzy apple, worth taking advantage of when in season.

This cooling and refreshing salad—with cilantro standing in for the lettuce—is great alongside spicy foods, like our Sambal Chicken Skewers (click for recipe).

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

We love using farmers' market heirloom varieties in this tomato salad recipe.

Spatchcocking is the speediest, easiest way to grill a whole bird. It cuts down on time and leaves you with crisp, crackly skin. Weighing it down with bricks means more grill-to-bird contact, which ensures super crackling-crisp skin.

You can use this simple formula to wake up chicken, add another layer of flavor to pork or steak, or sass up all kinds of vegetables.