Recipes & Menus

Transform store-bought lemon curd with mustard and garlic to make an easy glaze for broiled salmon fillets.

These shortbread-like cookies are tossed in a mixture of freeze-dried fruit pulverized with granulated sugar, coating the outsides in a fun blanket of fruity flavor.

This midcentury take on a medieval dish is bright and balanced, with a luscious sauce and crispy duck skin.

Buttery cookie dough and brandy-soaked dried fruit make these Italian fig cookies a holiday must-have.

Store-bought versions are rarely as good as you want them to be. Take matters into your own hands with this step-by-step recipe.

Remember that tin of Danish butter cookies you used to love? These are better.

These air-fryer turkey cutlets are breaded in stuffing mix, but you can easily swap in Italian-seasoned dried bread crumbs, corn flakes, or crackers.

This juicy gin punch from veteran bartender Al Sotack gets warm winter vibes from allspice dram.

Tender buttermilk biscuits are the perfect vehicle to sop up creamy, velvety sausage gravy.

Battered or crumbed? That’s always the question when it comes to the fillets in fried fish sandwiches. With this air-fryer fish fillet sandwich recipe, you can have both.

As appealing as an old-fashioned pecan pie but super simple with a press-in crust, this luscious pistachio tart is a nut lover’s dream dessert.

You know those little packs of roasted nori sheets? Along with a little touch of sugar, they make the perfect topping for popcorn.

This Manhattan gets its bright color and sweet pizazz from a little bit of maraschino cherry juice.