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This Week in Recipes

Meat, meat, meat! This week we made pepperoni garlic knots, spicy pork stir fry, steak and corn salad, meatballs, and much more. See everything we made this week after the jump! More

Nice and Easy Sautéed Zucchini, Summer Squash, and Cherry Tomatoes with Chilies and Herbs

I spend a lot of time writing about complex techniques, but in truth, most of the stuff I like to cook for myself at home is pretty simple. This is one of those nice and easy summer dishes that relies only on great produce—zucchini, summer squash, and tomatoes—and simple technique, but comes with a little bit of a rough twist at the end. More

Soft Cooked Eggs With Kaya Jam and Toast: Singapore's Signature Breakfast is Right Up My Alley

One of my favorite snacks has always been a soft-cooked egg which I break into a bowl, drizzle with soy sauce and pepper, stir up, and slurp down. I always thought I was a little weird for loving it so much. But then I found vindication in one of Singapore's staple breakfasts: kaya toast served with soft boiled eggs and strong coffee sweetened with sugar and evaporated milk (the soy sauce and pepper are added at your own discretion). More

The Friday Night Meatball Recipe That Changed My Life

So many readers asked for my husband Joe Cleffie's meatball recipe that we had to oblige. With a few small tweaks made for foolproofing and streamlining, we're proud to present it here. This isn't the most complicated meatball recipe around—quite the opposite in fact. Our goal here is a recipe that anyone can make, no practice required, and get great results out of. I hope it inspires a thousand dinners in communities worldwide. More

How to Make Gluten-Free Apple Fritters

Apple fritters should not be jelly doughnuts in which the jam is merely replaced with an apple filling. No, an apple fritter is a nubby affair with crisp bits of chopped apples scattered throughout and just the slightest hint of confectioner's glaze. Gluten-free fritters can be tough to make, but as it turns out, size matters. Our small fritters come out with the ideal ratio of crisp fried exterior to apple-packed crumb. More

Carnitas Taco From 'Tacolicious'

Crispy bits of slow-cooked pork, ready to cradle in a warm tortilla—carnitas is rightfully one of the best-loved taco fillings out there. In Tacolicious, Sara Deseran and Joe Hargrave go a fairly traditional route for their carnitas: Fatty pork shoulder gets marinated overnight, then slow-cooked stovetop in the marinade and lard, after which it's pan-fried until delectably crisp. More

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