[Photograph: Yvonne Ruperti] Bite through the crunchy buttery graham cracker, the silky vanilla marshmallow, and the deep dark chocolate, and you just might find yourself muttering "Nabisco who?" Notes: Avoid overwhipping the marshmallow or it will cool down and... More

Get Recipe

Sweet mango and Thai basil balance out a spicy dressing with lime and fish sauce in this bowl of noodle goodness. Fresh and bright, this flavorful dish won't leave you with post-greasy takeout blues. More

Get Recipe

The Kale Caesar Salad is a natural extension of the marinated kale salad, in which kale leaves are roughly chopped, massaged with dressing and salt, then allowed to sit. The beautiful thing about these salads is that kale is robust enough that it stays crisp and crunchy even after sitting dressed in the fridge for days. You can make it once and eat it over the course of a few days with no loss in quality. Caesar dressing, which naturally pairs with slightly bitter, very crunchy lettuces, seems like a perfect partner in crime. And it is. More

A great way to serve oatmeal at brunch, this baked version is full of cinnamon, maple syrup, and Granny Smith apples. More

This pie is every peanut butter and chocolate lover's dream. A crumbly, chocolate cookie crust cradles smooth and dense peanut butter filling, which is covered with a generous layer of dark chocolate ganache. It's an adult version of the candy classic, and big enough to treat lots of friends. More

Tiny and chubby apple cider doughnuts herald the fall season at the farmers' markets. This cake version is the 2.0 version. More

Just like a Mallomar, this pie is all about the marshmallow, which is accented with texture and richness from the graham cracker crust and chocolate glaze shell. More

View Slideshow

The French enjoy a lot of cheese. And more importantly, they are deeply connected to and proud of their cheese. As well they should be! They have a rich and storied cheese history, a deep-rooted culture of cheese, and more than a thousand cheeses in their lexicon. These are the nine you should absolutely know. More

Though uncooked pasta sauces sound spectacularly easy, pulling them off isn't as easy as you'd think, as most sauces come off bland and watery. Add fresh mozzarella to the mix, and you just might end up with a gloopy mess of half melted nuggets of mozz, which stick to the pasta like laffy taffy. But leave it to Mollie Katzen to figure it all out. More

View Slideshow

Have you noticed our infatuation with kale? And we're pretty sure we're not the only ones. We've braised, sauteed, chopped, baked, marinated and even blended kale to bring you 15 of our favorite ways to devour this leafy green. (You're welcome!) More

Once you've figured out the method to marshmallow making madness a whole world of puffy possibilities opens up to you. These Chocolate Malt Marshmallows from Shauna Sever's Marshmallow Madness take marshmallows to the soda fountain, creating a poppable version of a chocolate malted. More

[Photographs: J. Kenji Lopez-Alt] Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!... More

This is a great alternative to traditional pumpkin pie for those who love the flavor but crave something lighter. The light, crumbly, spicy cookie crust complements the mellow pumpkin flavor and luscious, airy texture perfectly. It's a great finish to a heavy meal. More

Before you reach your pumpkin saturation point, you must prevail and make these pumpkin pickles. As is the case with so many of the recipes featured in the In a Pickle column, you are not going to find these on most grocery store shelves. They are sweet, squashy, dense and tangy. If you are someone who likes a good pumpkin curry, these are most definitely up your alley. More

One of the most magical things I learned in pastry school was how to properly dip chocolates.There's something about it that I find very soothing; maybe it's the precision required to get them to turn out just so, or the repetitive motion, or just the fact that when you're done you have a tray with rows of perfectly formed little chocolate-covered beauties. (Not to mention the couple of inevitably funky-looking ones that end up getting eaten. For the sake of quality assurance, naturally.) More

Right in the middle of August, I tend to coddle perfectly ripe tomatoes like rare jewels, being careful not to bruise or puncture them. That is, until I get home, turn the heat to high, and char their skins until black. This trick, which we can thank Mexico for, intensifies the flavor, lends a wonderful smoky note, and, you know, looks really cool. No need to worry about burning your food; that's the point. The skins are peeled off and discarded and the tomatoes are blended with roasted garlic, chipotles, and red wine vinegar. The sauce is good to go. That's the sauce for these tostadas. More

The secret to this pie's rich and airy texture is that it contains sabayon; a foamy mixture of whipped egg yolks, water, and sugar, that have been whisked over a double boiler until it reaches 160 degrees Fahrenheit. More

I have to thank Lourdes Castro, author of Latin Grilling for bringing this Crab, Avocado, and Potato Terrine (or Causa Limeña as it's known in its native Peru) into my life. With its layers of creamy, spicy mashed potatoes, sweet crab tossed with scallions, cilantro, and lime juice, and cool avocado, it marries three separately delicious elements into one mind-blowing terrine. More

Lettuce wraps are quick to prepare and fun to eat, besides being delicious. The rich flavor of the meat against cool, crisp lettuce is a fantastic combination. In this recipe, the preparation is kind of a cross between a sauté and a stir fry, made up of browned onions, ginger, pork, carrots, peppers, potatoes, water chesnuts, and plenty of garlic. More

This recipes is part of Chinese Restaurant Appetizer Week Perhaps the biggest key to making excellent Dan Dan Noodles is to make your own roasted chili oil. When done right, it get a rich, fruity, smoky flavor that none of... More

It doesn't matter what you call them. Scallions, spring onions, green onions—the skinny guys with green shoots start looking really good when spring is springing. Fluffy spring lettuce and asparagus are also harbingers of the season, but those onions deserve just as much glory. More

David Chang of New York's Momofuku has proved that pretty much anything is delicious when served inside a steamed bun with sliced cucumbers, hoisin, and Sriracha. At Momofuku, the buns are stuffed with pork belly (the classic), shrimp, or shiitake mushrooms. These Chinese Roast Chicken Buns with Scallions and Spicy Hoisin Sauce from Mindy Fox's A Bird in the Oven and Then Some are obviously inspired by the Momofuku buns, but are filled with slices of smokey Tea-Brined Roast Chicken. More

There's something universally satisfying about meatballs, seasoned all the way to the center, flavorful as all get-out, juicy and filling. It's all the pleasures of eating meat, with almost guaranteed results: you get to pick the flavors, control the fat content, and shape them all into the right size so they cook properly. More

When it comes down to it, my favorite food is pasta. And if you held a gun to my head, I'd probably say that carbonara is my favorite pasta. I love its creaminess-with-no-cream, the chewy, salty bits of bacon, the roundness of Parmesan, the bite of black pepper. So it's not with any flippancy that I say that this recipe reminds me of carbonara, and in the best of possible ways. It's creamy, bacony, and satisfying—yet it's also a lot lighter and more fitting for summer. More