Miso Caramel Apple
Alex Lau
The caramel in this recipe is chewy, so it will stick to the apple but won’t turn into a hard shell when cooled.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
This riff on the Laotian classic comes together in 20 minutes.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).
This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.