This effortless dish of salmon, olive oil, fresh rosemary, and sweet summer cherry tomatoes baked in parchment packets is light and fresh and a crowd pleaser, with hardly any clean up. More

The brilliance of this soup, besides the shocking color, is how deeply flavored it is with very little fat (just a few tablespoons needed to coat the chunks of roasted beet and potato). That's all thanks to a hot oven and the complex sweetness of roasted beets (If you're stuck on childhood memories of the pickled stuff, this might change your mind). More

Ever since discovering Mojo sauce as the "secret" ingredient to one of my favorite rotisserie chickens, I've been all over this stuff. As a marinade, baste, or dip, this pungent, acidic sauce packs a massive amount of flavor. More

In today's Washington Post, Jason Wilson dips into this broad family of sparkling coolers that generations of thirsty Americans have used to beat back the fiercest sweltering weather. As Wilson notes, there's not a great deal of variance on paper between these drinks, but these seemingly minor differences can mean a lot when the drink is in your glass. More

This recipe makes about 20 to 24 ounces of shrub syrup, enough to make anywhere from 10 to 20 drinks, depending on how much syrup you use per drink. Store it for up to a year in your fridge. The acid and sugar will preserve the syrup and keep it tasting bright and fresh. More

View Slideshow Get Recipe

Pâte à choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, éclairs, gougères, and profiteroles. Choux relies solely upon steam trapped inside the dough to make it rise, creating large, cavernous pockets for delicious fillings. Since steam is the critical element, the technique used for making pâte à choux is designed to develop elasticity in the dough (to expand and create pockets) while maximizing moisture (to generate steam when baking). Come learn how to make them! More

Get Recipe

When I say ice cream, I mean the real deal: Ice cream that's rich, smooth and creamy on the spoon. Ice cream that melts slowly into a luscious, tongue-coating custard. The kind of badass ice cream that makes lesser people feel guilty for eating it. The kind of ice cream worth getting out of bed in the middle of the night for. I mean real ice cream. My goal this week: Keep the ice cream, lose the machine. More

This dish isn't just a vehicle for bacon; it celebrates the role of onions. They turn a rich golden brown, and help add another layer of flavor to the sauce. More

I thought I had picked this recipe out specifically for the lentils, an ingredient I really wanted to learn more about. But who was I kidding? The real star in this show is the bacon, and there is a lot... More

I pulled this recipe for Parisian Chicken from Mother's Best, a collection of comfort food dishes from Mother's Bistro and Bar in Portland, Oregon. It's a classic preparation, coating the chicken with flour and egg to give it a golden crust, then making a quick pan sauce with vermouth, lemon juice, butter, and parsley. This delicious and quick dinner is elegant and not too difficult to make. More

This Epicurious recipe is a perfect pantry meal, made with black beans, loads of veggies, and chiles. Don't let the "spicy" label fool you though. (Unless you think "medium" packaged salsa is spicy.) More

Note: Want to know all about homemade ricotta?: Check it out here.... More

The real pleasures of tortilla soup come with the garnishes: the smooth coolness of avocado, the smoky chew of dried chiles, the burst of cilantro, the crunch of cabbage. Add all that to a golden, chickeny broth, tinged with tomatoes and the mellow heat of toasted chiles, and you have a restorative meal to last through these remaining weeks of winter doldrums. More

This recipe appealed to me initially because I had some cooked chickpeas in the fridge looking for a home, and I had made enough batches of hummus—increasingly garlicky—to drive any and all friends away with a huff of my breath.... More

Mushrooms and I have had a long, turbulent history. When I was a little girl, I loved pizza. In that sense, I haven't grown up at all. But every slice of pizza I had as a little one had to... More

I just didn’t want to leave the house. It took me roughly eight hours to get home from weekend trip to New York (involving two canceled flights, six hours of delays, and two airlines), and I returned home tired and beaten. I had no idea what food I had at home, or whether any of it was still fresh. But I knew I wasn’t going to set one foot out the front door. It was time to improvise. More

Don't let this seemingly simple recipe fool you as it did me—the white sauce packs the strength to convert smoked chicken into the truly sublime, and it's sure to be dressing almost all my birds from now on. More

What I love about this pasta is how much green there is on the plate—an almost equal amount of broccoli and starch. I eat so much pasta and I'm terribly fond of recipes that use a minimal number of ingredients,... More

This started out as a noble attempt at a white chili, the somewhat healthy cousin to red chili. But somewhere along the line I realized I really hated white chili. Chili to me is red chilies, beef, and not much... More