Bon Appétit

This no-knead knockout gets its punch from tomatoes in two different ways.

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.

Sweet, savory, and way too easy to drink.

This is the perfect summer party dessert, featuring grilled pound cake, Cointreau-spiked raspberries, and classic vanilla ice cream.

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.

Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.

A riff on the Bicycle Thief cocktail, a citrusy, low ABV riff on a Negroni, this three-ingredient, party-ready twist features grapefruit soda.

This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.

The little black dress of Italian American cooking—get the recipe for the stuffed shells here.

This tres leches cake recipe gets its tenderness from the addition of a fourth type of milk and a kick from a shot of rum.

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

A flavorful brine is the one and only path to truly succulent roast turkey.

Destined to be your go-to chocolate pie recipe for any and all occasions.

Save your over-the-top machinations for the pie–cranberry sauce is meant to be simple.

The secret to this flavorful soba noodle recipe is adding a paste made from chiles and garlic to a fresh and lively basil-cilantro pesto. The heat doesn’t overpower the palate, but it wakes up the other elements of salt, acid, fat, and freshness.