Recipes & Menus

As good as this lemon cake is, it’s the tangy icing that finishes it off perfectly. The cake holds up well in the fridge, so you can prepare it in advance.

Rome’s Libyan Jews press flourless amaretti cookie dough into rounds before topping with almonds, but you could also pipe it into swirls and bake until crisp and chewy.

Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.

The dramatic red raspberry-macerated onions are lovely with chard and zucchini, but you can also serve them with grilled chicken or even charcuterie.

Timeless and undeniably crowd-pleasing, this banana cream pie recipe will have everyone reaching for seconds.

The best old-fashioned recipe is the one you love. Made with bourbon or rye, this simple stirred drink is destined to become your new go-to.

Six ingredients (including salt and pepper) stand between you and what may just be the world’s most perfect side dish.

This rustic baked shrimp dish is almost prefab, thanks to overnight prep and quick, day-of cooking. Serve with plenty of bread for dipping.

Go all-out autumnal with this easy soup recipe that combines roasted butternut squash with fresh ginger and cinnamon.

Garlic bread meets Korean corn cheese—a simple dish that consists of sweet canned corn kernels, lots of mayonnaise, and mozzarella cheese.

A dessert that never disappoints, this easy recipe uses a handful of pantry staples and comes together in less than an hour.

Eggplant, zucchini, and peppers take a long, slow bath in lots of olive oil, becoming meltingly tender in the pan and getting even better the following day.

This recipe will help you recreate the excellent coffee and chicory from Ba Mien Vietnamese restaurant in New Orleans.

Take panzanella up a notch by mixing chili crisp into golden-brown bread cubes to add the right amount of heat and savory notes to this refreshing salad.

This Southern delicacy wraps the warm flavors of cinnamon-spiked apple pie into a buttery handheld crust.

The addition of chili crisp transforms this carbonara into a delicious cycle of flavors: rich and luscious, peppery and spicy, and then sharp and salty.