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Blondies Meet Banana Bread in This Rich, Chewy Dessert

Serious Eats

Blondies Meet Banana Bread in This Rich, Chewy Dessert

Roasted bananas, warm spices, and pockets of chocolate make these banana blondies chewy, rich, and easy to love.

I Finally Found My Dream Sandwich—It's Salty, Sweet, and Totally Unstoppable

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I Finally Found My Dream Sandwich—It's Salty, Sweet, and Totally Unstoppable

This marinated tofu sandwich is savory, tangy, and sweet. Loaded with early-2000s sandwich shop favorites, including alfalfa sprouts, avocado, and cucumber, it's large and in charge—and incredibly satisfying to eat.

The Protein Swap That Completely Transforms Chicken Tikka Masala

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The Protein Swap That Completely Transforms Chicken Tikka Masala

This vegan tofu tikka masala is just as rich and tangy as paneer or chicken.

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Pasta Salad With Sun-Dried Tomato Pesto

Sun-dried tomatoes take center stage in this pasta salad that tastes just as delicious at room temperature as it does chilled. The dressing (combining elements of pesto rosso, pesto alla Trapanese, and pesto alla Genovese) leans on oil-packed sun-dried tomatoes to yield a sweet and tart base. A combination of toasted pine nuts, fresh basil and garlic round out the pesto, providing that characteristic nutty, sharp, herbaceous flavor. To bring it into dressing territory, a splash of red wine vinegar laces the pesto. That gentle punch is accentuated by a generous squeeze of lemon juice over the pasta, yielding a salad that’s undeniably savory and bright. For the best tomato flavor, avoid oil-packed sun dried tomatoes that contain vinegar as the tomatoes can take on too strong of a vinegary bite.

The Quick, Creamy Dip I Make for All My Parties

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The Quick, Creamy Dip I Make for All My Parties

This creamy labneh dip, swirled with herb oil and finished with honey, chili crisp, and scallions, is tangy, vibrant, and ready in minutes.

Love Peanut Butter? These Triple-Decker Brownies Are Just for You

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Love Peanut Butter? These Triple-Decker Brownies Are Just for You

Rich, fudgy, and deeply nutty, these layered brownies tick all the boxes for peanut butter–and–chocolate lovers.

The Espresso Martini Revival Is Real—Here’s How to Make a Better One at Home

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The Espresso Martini Revival Is Real—Here’s How to Make a Better One at Home

This espresso martini recipe ditches the simple syrup and focuses on better flavor and foam—with advice for whatever coffee you have on hand.

This 15-Minute Bean Salad is Perfect for Cookouts and Weeknights

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This 15-Minute Bean Salad is Perfect for Cookouts and Weeknights

This easy three-bean salad combines crisp green beans, canned beans, and a zesty lemon-vinegar dressing for a quick, fresh side that’s cookout-ready in minutes.

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Aguachile Shrimp Salad

Aguachile, the fiery dish from Mexico’s Pacific coast, means “chile water,” a reference to the bold sauce, which blends lime juice, dried chiles, fresh serranos, cilantro and cucumbers. Fresh raw shellfish, such as shrimp or scallops, are marinated and lightly cooked by the acid. Here, the aguachile sauce is swirled into sour cream with just a touch of mayo to turn it into a silky and electric dressing for quickly boiled shrimp, and thinly sliced tomatillos add a crisp, gooseberry-like freshness. Since the shrimp is cooked, the dish travels well, making it the perfect centerpiece for a picnic or a summer get-together. Feel free to use shell-on shrimp if you prefer and peel them after cooking.

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Balsamic Roasted Chicken With Peaches

Boneless chicken thighs, shallots, peaches and cherry or grape tomatoes are coated in a simple balsamic marinade and roasted until crispy, sweet and juicy. After roasting, extra marinade is added to the pan to simmer with the juices, creating a thick, tangy sauce that begs to be drizzled over everything or sopped up with a crusty hunk of bread. In addition to a sprinkling of fresh basil for serving, a ball of broken burrata or crumbles of feta would also be delicious. This recipe works well with any peaches, even those that may not be perfectly ripe or sweet, and can be made with other stone fruits like nectarines or plums, as well.

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Chicken Soup With Corn and Spinners

This recipe is a more streamlined take on a Jamaican Saturday soup, a simmered-until-tender marriage of beef or chicken and starchy vegetables. Thanks to a few strategic moves, this recipe takes only one hour but tastes like the result of an hours-long endeavor. Simmering bone-in, skin-on chicken thighs in chicken stock fortifies the soup, coaxing out gelatin from the bones and releasing fat from the skin to create a rich foundation. Instead of cutting corn kernels off the cob, the corn cobs are cut into pieces, which are less fussy to prepare, and more fun to eat — with hands, as nature intended! Handmade dumplings called spinners thicken the soup further and add a chewy bite.

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Chile-Garlic Steak and Zucchini

Umami-rich rich steak and mild yet hearty zucchini are paired with a simple sauce that works to enhance both. First the steak is sliced thin, then cooked hot and fast. One side is cooked a little longer to brown and caramelize, while the other has just brief contact with the skillet to keep the steak medium-rare. The zucchini is cooked similarly, steaming in its own moisture until tender yet still somewhat firm. A bright, slightly spicy, tangy sauce is drizzled over, with a handful of refreshing mint to finish. Serve as is, or pair with chunks of baguette, roasted potatoes or a lightly dressed green salad.

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Corn Quesadillas

Loosely inspired by the flavors of elotes and esquites, these vegetable-forward quesadillas are sweet thanks to peak-season corn, slightly smoky, and gently spiced, making for the most satisfying of summer meals. Fresh, plump corn (save the frozen stuff for another day) is quickly sautéed with poblano and jalapeño chiles until crisp-tender, helping to maintain its texture in the quesadilla. Creamy Monterey Jack cheese mellows the heat of the corn mixture, bringing its earthy savoriness to the forefront. The filling can hold for up to 3 days, meaning you can have fresh quesadillas on demand. To contrast with the richness of the cheesy, savory filling, a zesty lime dipping sauce brings brightness and rounds out each bite.

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Kenai Dip (Smoky Jalapeño Cheese Dip)

Slathered on burgers and sold by the tub in grocery store delis across Alaska, this cold, smoky jalapeño-cheese dip is most authentically consumed within earshot of a 4-stroke outboard motor while fishing for salmon on the Kenai (keen-EYE) River. The original dip, also known simply as jalapeño cheese dip, has been sold by Echo Lake Meats, a butcher shop in the fishing town of Kenai south of Anchorage, since the 1970s. Its recipe remains a closely guarded secret, but copycat dips abound. This tasty, quick-to-make version for home cooks was adapted from the chef and recipe developer Maya Wilson’s recipe in “The Alaska From Scratch Cookbook” (Rodale, 2018). It’s important to use freshly grated cheese to get the correct texture.

No Campfire, No Problem—These S’mores Brownies Bring the Magic Indoors

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No Campfire, No Problem—These S’mores Brownies Bring the Magic Indoors

With a sweet, nutty graham cracker crust, a layer of fudgy brownies, and a topping of toasted marshmallows, these bars are a heartier, more substantial take on classic s'mores.

These Crispy Golden Corn Fritters Are a Southern Summer Favorite

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These Crispy Golden Corn Fritters Are a Southern Summer Favorite

Golden corn fritters made from fresh kernels are crisp on the outside, tender inside, and packed with the flavor of summer corn.

If You Love Ratatouille, You Need to Try This Bold, Saucy Eggplant Dish

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If You Love Ratatouille, You Need to Try This Bold, Saucy Eggplant Dish

This Nigerian garden egg stew combines tender eggplant with tomatoes, zucchini, peppers, and dried shrimp for a saucy, flavorful dish. Serve with yams, plantains, rice, or bread.

Your Lunchbox Fave Just Became This Glossy, Gorgeous Pie

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Your Lunchbox Fave Just Became This Glossy, Gorgeous Pie

This playful peanut butter and jelly pie layers a nutty peanut crust, fluffy peanut butter mousse, and glossy Concord grape jelly for a grown-up spin on your childhood favorite.

Crispy Fish Salad With Parsley and Ciabatta Croutons

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Crispy Fish Salad With Parsley and Ciabatta Croutons

Inspired by the legendary Zuni Café chicken salad, this version swaps poultry for crisp-skinned white fish, pairing it with a lively mix of textures and bold, sweet-sour flavors. Torn ciabatta croutons soak up a sherry vinegar dressing, punctuated by capers, pine nuts and raisins for sharpness, crunch and sweetness. Softened shallots and garlic add depth, while parsley keeps everything fresh. It’s a dish that feels both effortless and layered, a bright, satisfying lunch or a starter that’s sure to impress.

Cucumber-Tomato Salad With Sesame Whipped Tofu

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Cucumber-Tomato Salad With Sesame Whipped Tofu

Silken tofu can be an incredible creamy base for sauces, dips and even soups. It’s packed with protein and is a great way to enhance a simple light salad. The neutral flavor of silken tofu makes it a flexible blank canvas to highlight strong flavors like toasted sesame oil. Here, whipped tofu is a pedestal for simple peak summer tomatoes and cucumbers that are roughly chopped and salted. The simplicity of this salad means that everything needs to be well seasoned. Serve the salad with some crusty sourdough bread, creating a DIY tomato toast situation.

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Zucchini Butter Pasta

Make a dent in your glut of summer zucchini with this weeknight-friendly pasta. Grating the zucchini, a technique embraced by Julia Child, allows it to become so tender that it melts into the buttery, cheesy sauce. Cooking the zucchini with vegetable stock over low heat highlights the fruit’s sweetness and prevents it from caramelizing, giving the sauce a creamy rather than charred finish. Once the butter and Parmesan are added, give the mixture a good stir to encourage the zucchini to melt into the liquid. As always with zucchini, its mellow earthy flavor lays dormant until it is seasoned, so be generous with salt, pepper and lemon juice.

The Southeast Asian Noodle Dish That Should Be as Big as Pho and Pad Thai

Serious Eats

The Southeast Asian Noodle Dish That Should Be as Big as Pho and Pad Thai

Curry laksa, a dish of rice noodles in a creamy, fragrant broth that's brilliant ochre in color, warm with chiles and spices, and accompanied by a variety of toppings, is beloved across Southeast Asia.

Vegan Gluten-Free Chocolate Chip Cookies

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Vegan Gluten-Free Chocolate Chip Cookies

These vegan, gluten-free stunners, which you can mix in one bowl without an electric mixer, have a candy-like crunch at the edges from caramelized brown sugar; a chewy, dense center from a mix of almond and oat flours; and a bittersweet speckling of mini chocolate chips strewn throughout. Adapted from Lee Farrington, LB Kitchen in Portland, Maine, they bake up sturdy enough for picnics, lunchboxes and mailing to far-flung, cookie-loving family and friends, but note that the sticky batter does need to be frozen before baking so plan ahead.

Vegan Gluten-Free Oatmeal Raisin Cookies

NYT Cooking

Vegan Gluten-Free Oatmeal Raisin Cookies

Inspired by the vegan, gluten-free chocolate chip cookies that Lee Farrington makes at LB. Kitchen in Portland, Maine, these one-bowl delights are chewy at their centers, crisp at the edges and full of raisins and sweet spice. The batter is very sticky and needs to be frozen before baking so they don’t spread too much, but a couple of hours will do it. Feel free to substitute hazelnut flour for the almond flour for a deep, toasty flavor.