Tomato and Cheddar PieChristopher Baker
With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least one hour before serving.
Just like the state fair, minus the crowds.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.