These balsamic-glazed oven-baked ribs are a grill-free summer dinner with tender foil-baked meat and a glossy sweet-tangy barbecue sauce. Paired with Edy Massih’s garlicky mashed potato salad, made with roasted garlic, Greek yogurt, lemon, preserved lemon, and herbs, it’s a bright, make-ahead-friendly menu for cookouts or weeknights.
This chile-crisp shrimp and green beans recipe delivers bold, layered flavor in 20 minutes. Instead of store-bought chili crisp, you build a quick infused oil with shallots, garlic, and cinnamon, then cook shrimp marinated in soy, cumin, and red pepper flakes. Peanuts add crunch. Serve over rice or in lettuce wraps.
Looking to eat a little less meat without sacrificing flavor? Ali Slagle’s Cauliflower Adobo delivers. Deeply seared cauliflower simmers in a glossy, garlicky adobo sauce that’s tangy, savory, and just sweet enough. Finished with scallions and served over rice, it’s a vegetarian dinner that feels hearty, bold, and deeply satisfying.
These Mint Chocolate Chip Cookies – Eric Kim’s latest Cookie Week magic – capture the nostalgic flavor of mint chocolate chip ice cream in cookie form. A tender press-in base, peppermint-kissed white chocolate topping, and shaved dark chocolate create creamy, cool treat.
For my December 10 Years of SBIF challenge, I finally tackled Claire Saffitz’s Pistachio Macarons. The shells were finicky, hollow, and humbling – but the pistachio buttercream was silky, nutty perfection. Not every bake needs to be flawless to be worth making (or eating).
This Thanksgiving, I finally traded my go-to dry brine for Samin Nosrat’s buttermilk-brined turkey. With crisp, deeply golden skin and incredibly juicy meat, this three-ingredient method delivers a foolproof, flavor-packed bird that’s perfect for Friendsgiving or your holiday table.
Brussels Sprouts in Saor is a Venetian-inspired sweet and sour side layered with sauteedonions, pine nuts, wine-soaked raisins, vinegar, and lemon. It’s a make-ahead dish that delivers acid, richness, and brightness to your Friendsgiving or holiday table.
This 12-layer Russian Honey Cake is a true baking project, but absolutely worth the effort. Burnt wildflower honey perfumes every layer, while a dulce-de-leche cream keeps the cake light, airy, and deeply aromatic. The result is a golden, slice-and-gasp showstopper perfect for holidays.