This dough is so versatile it can be turned into plain thumbprints, or filled with raspberry jam or buttercream, or even round snowballs rolled in powdered sugar.
HarperCollins
Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
June Edelmuth has become known all over Sydney for this legendary bread. The deliciously dense cinnamon and sugar-swirled babke honors the memory of June's Russian grandmother, Minka.
This cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing.
These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.
Brush butternut squash with maple-chile oil before roasting, then top with a lemon-tahini dressing and herby quinoa.
This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar.
In this frittata, corn adds the perfect texture while a jam-like tomato compote adds a wonderful sweetness.
In this recipe, sweet, juicy tomatoes get paired with two cheeses, fragrant herbs, and a flaky crust. We can’t think of a better way to enjoy the last tomatoes of the season.
The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.
All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.
You can fill this tart shell with your choice of sweet or savory fillings—from cheeses, to roast vegetables, to stone fruits.
Here, summer squash marries with scallions and Parmesan to create something much more flavorful and a bit more decadent than the average zucchini loaf.
This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.
Who needs beef? When you combine chicken with shredded veggies and a tangy Greek yogurt sauce, you get a burger as thick and juicy as any other.
Here, chicken and cauliflower get tossed in a garlicky chipotle marinade, roasted to charred perfection and nestled into tortillas. Want to make these vegetarian? Cut the chicken and double the cauli.
Serve these mouthwatering ribs alongside a simple slaw made with shredded cabbage, lime juice, and avocado oil mayonnaise.
Broccoli rice is the base for bright toppings like fresh peas, avocados, and pickled ginger. Round out the bowl with a creamy, herby dressing and a soft-boiled egg.
Gluten-free and literally packed with good things, a slice of this bread is a great way to get your daily dose of seeds and nuts.
We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper—they’re great flavors with the creamy lemon sauce.
