Recipes & Menus

If you travel to the Philippines, though, you’ll discover that you can “sisig” pretty much anything. There’s chicken sisig, tuna sisig, goat sisig, and even vegetarian sisig. This squid iteration incorporates salmon caviar and crushed prawn crackers.

I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it’s quick and easy enough for any busy weeknight.

These Swedish morning buns, also known as Kardemummabullar, are traditionally paired with coffee and have an amazing floral and delicately peppery flavor.

These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.

Mix and match your favorite fall vegetables into this delicious side dish.

This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.

My older daughter can put away some of these oatmeal cookie bites like it’s her job. Gymnastics helps her keep active, which means she’s often super hungry, and I love to have these on hand for when she needs a snack.

Marinating chicken in vinegar and spices tenderizes the meat and makes it extra flavorful. The accompanying mayo-based white sauce is positively addictive.

This pie is both sweet and salty, which is my favorite dessert combination. The smoky bacon, mingling with the spiced apples and bourbon crust, is heavenly.

Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.

Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!

This recipe has all the makings for your new favorite classic fish sandwich.

Wake up grilled chicken by glazing it with a sweet-and-tangy barbecue sauce, and pairing it with a salad of grilled onions, raw tomatoes, and pickled green beans.

In the air fryer, you can have tender, pull-apart ribs in a fraction of the traditional time. The spice rub ensures a crunchy, caramelized exterior “shell” as well, so there’s nothing missing here except the hefty barbecue grill and all the mess that comes along with it.

This fragrant olive oil cake stays moist and flavorful for over a week, so feel free to make it a few days before serving. The caramel glaze is an optional, but highly recommended.

Satiny and pleasingly sticky, caramel is one of the most delicious additions to cakes and pastries. The longer the caramel cooks, the darker and less sweet it becomes. You can judge the color by eye or with an accurate instant-read thermometer. Cream of tartar and corn syrup both help prevent crystallization in the finished caramel sauce.

Unlike the oven, the air fryer makes actually-crisp chickpeas. The high heat, circulating at a super-fast speed, dries out the chickpeas so they’re almost dehydrated.

When you make eggplant in the air fryer, not only do you get a wonderful texture, but you have a healthier version than fried eggplant without anywhere near the mess to clean up.

This North Carolinian cobbler-like dessert, with both a bottom crust and lattice top, is topped with a sweetened milk “dip” after baking for a time and then returned to the oven so that the dip forms a rich glaze.