Don’t like dairy butter? Give this a try. You can use almost any nut, so get creative.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Nutty, protein-packed, and batchable—perfect for hectic mornings.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Fluffier, fresher, and fancier than anything from a tub or can.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.