Dairy
Whole Wheat–Oat Waffles
Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.
By Deb Perelman
Flatbread With Avocado and Scallion Salsa
Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don’t call it avocado toast!
By Andy Baraghani
Charred Peppers With Lemon Ricotta and Cucumbers
The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can’t find Italian frying peppers or just aren’t feeling them, grilled eggplant or zucchini would also pair well here.
By Andy Baraghani
Summer Tomato and Ricotta Tart
You can fill this tart shell with your choice of sweet or savory fillings—from cheeses, to roast vegetables, to stone fruits.
By Donna Hay
This Affordable Sandwich Can Be Made Now, and Eaten Later
It's a $10, vegetarian riff on a classic New Orleans muffaletta.
By Joe Sevier
Camouflage Chocolate Fudge Brownies
The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich’s technique, then added a cream cheese topping for tangy balance.
By Sarah Jampel
Sour Cream and Onion Biscuits
Sour cream isn’t just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
By Molly Baz
Cinnamon-Date Sticky Buns
These fluffy buttermilk rolls are filled with a cinnamon-scented date purée to capture all that sticky bun glory without being overly sweet.
By Sohla El-Waylly
Triple-Threat Onion Galette
The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking, becoming light and flaky.
By Sohla El-Waylly
Chicken Zucchini Burgers
Who needs beef? When you combine chicken with shredded veggies and a tangy Greek yogurt sauce, you get a burger as thick and juicy as any other.
By Christina Anstead and Cara Clark
The Best Butter Cake Doesn't Have Any Butter at All (It Has Whipped Cream Instead)
For this cake, whipped cream doesn't just go on top—it's in the batter.
By Tiffany Hopkins
Spring Green Bowls
Broccoli rice is the base for bright toppings like fresh peas, avocados, and pickled ginger. Round out the bowl with a creamy, herby dressing and a soft-boiled egg.
By Donna Hay
Sausage and Ricotta Baked Cannelloni
We’re all for a good store-bought marinara, but there is no substitute for homemade béchamel—of this we can be sure.
By Chris Morocco
Cheesy Chicken Melt With All of the Onions Relish
Here’s a riff on the traditional patty melt, with perfectly cooked chicken breast and a big pile of caramelized onions. This recipe calls for a mixture of yellow onions, red onions, scallions, and fried shallots, but you can use any onions you have on hand.
By Tyler Kord
Big-Batch Parmesan Polenta
Start by serving this big pot of polenta as a soft, creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in the week as polenta croutons and polenta crust.
By Anna Stockwell
Red Chilaquiles Egg Bake
By campbells
Togarashi Cheesecake With Sorghum
This is my adult version of cheesecake, full of togarashi. I use it a lot in savory recipes to add spice, but here it gives the cake a sharp, spicy note that helps balance the denseness.
By Edward Lee
Lentil Bolognese
In this easy pantry pasta, make-ahead lentils add heft, while bacon lends a deep, savory flavor to the sauce. It’s a hearty and comforting dinner that's perfect for cool fall evenings.
By Anna Stockwell
Sourdough Key Lime Ricotta Cookies
The texture is delightfully soft, almost cake-like, and sweetened with a quick-and-easy lime glaze. These cookies make great holiday gifts.
By Emilie Raffa
Crunchy Pickle Salad
We tend to favor pickles that are bright with acid and low on sugar; anything labeled “half-sour” usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.
By Andy Baraghani