Recipes

This dish will come together in less than an hour, making it the ideal dinner for your family after surviving a jam-packed schedule.

Bursting bubbles aromatized lemon oils from the twist to make the first sip bright and citrusy.

This hearty, make-ahead salad features roasted chunks of cauliflower with arugula and pear.

This meal is economical, nutritious comfort in a bowl.

The winners of the Chicago Tribune's Holiday Cookie Contest include a buttery graham cracker praline, a savory spin on a chocolate chip cookie and a coconut macaroon.

While this tart looks and tastes impressive, its preparation is simple.

These dairy-free mashed potatoes are smooth and flavorful without the heaviness of butter or cream thanks to fruity, floral extra-virgin olive oil.

Store-bought poultry seasoning and pickled cranberries added unmistakable Thanksgiving-like flavor to these turkey burgers.

Scallion oil noodles, a popular Shanghainese dish, are springy wheat noodles dressed with scallion-infused oil, savory soy sauce, and sugar for balance.

If you’re like us, you tend to buy Halloween candy that you wouldn’t mind snacking on yourself and certainly wouldn’t mind having as leftovers. Here’s a fun recipe idea that uses a favorite Halloween treat: M&M clusters!

Because it has a high ratio of exterior surface area to interior area, skirt steak takes exceptionally well to marinating.

Smashed burgers share the same thin, verging-on-well-done profile and all-American array of condiments as typical fast-food burgers, but their big selling point is an ultra-brown, crispy crust.

Looking for a recipe that yields a better, more worthwhile pasta salad? We’ve got you covered.

The goal is to create a moist, just-sweet-enough, generously sized bakery-style muffin with plenty of rich chocolate and butter flavor and a characteristically domed top. And with a few tips, you can do just that.

Don’t put away those grills just yet! There’s still time to enjoy the fiery taste of grilled meals before cool temps are here to stay.

When the school year starts, a quick and easy recipe that’s a hit with the whole family will make your weeknight that much more enjoyable.

Our best lemonade recipe maximizes the bright flavor of fresh-squeezed lemon juice and lemon zest, and adds just enough sweetness to temper its tartness.

French cooks prepare scrambled eggs slowly over low heat with butter, stirring constantly until they form small, velvety curds. This version has no added fat.

Summer’s most iconic sandwich — voluptuous tomato slices heaped between slices of toasted, mayo-slicked white bread — seems a straightforward, simple pleasure. But don’t let its modest appearance fool you. This juicy, drippy stack actually pulls off a delicate culinary balancing act.

This flavorful Greek chicken, recreated for the home cook, is tender and juicy, marinated in a blend of olive oil, herbs and lemon, and roasted to perfection.

Pasta alla zozzona is a fusion of two Roman classics, Amatriciana and carbonara, with pork sausage and onions added in to send the pasta over the top.

When you want to make a scrumptious dessert for your summer soiree, these stuffed red velvet cookies are the perfect grab-and-go sweet for your guests.

If you’re an avid gardener and have been blessed with a bounty of ripe tomatoes, a simple summer salad is a great way to make the most of (and use up) this garden favorite.

Temps are rising, summer has arrived, and grilling season has begun. That said, taking your chiles outside and cooking them over a foil packet of wood chips gives them a smoky flavor an oven broiler could never deliver!

A combination of raw and cooked blueberries in the filling of this pie showcases the deliciousness of this ripe summer fruit.