Yasmin Fahr’s Lemony Chicken-Feta Meatball Soup is comfort meets freshness: tender chicken meatballs with feta, dill, and oats simmered in a lemony broth with spinach, cumin, turmeric, and red pepper flakes. Bright, hearty, and perfect for spring evenings, it’s a nourishing meal you’ll crave again and again.
Lidey Heuck’s acclaimed NYT Cooking brownie recipe has earned over 2,000 five-star reviews for good reason. This foolproof dessert delivers both crispy edges and fudgy centers, featuring a unique method where butter and sugar are cooked before adding chocolate, eliminating the need for room-temperature ingredients.
Each year, I count down to NYT Cookie Week, specifically to find out what Eric Kim has blessed us with! This year it’s his not-too-sweet vibrant yellow Lemon-Turmeric Crinkle Cookies. Bet you can’t have just one!
Kristina Felix’s Spicy Tuna and Avocado Tostada is a game-changer for quick, delicious meals. This no-cook recipe combines canned tuna, avocado, and fresh veggies with a zesty serrano-lime-garlic mayo. Piled on crispy tostada shells and finished with hot sauce, it’s a refreshing, flavorful dish perfect for summer or anytime.
Eric Kim’s Furikake Tomato Sandwich reimagines a summer staple with Japanese flair. Toasted bread, creamy mayo, and thick heirloom tomato slices are elevated by umami-rich furikake seasoning. This fusion creation amplifies the tomato’s natural flavor, resulting in an intensely satisfying sandwich perfect for August’s peak tomato season.
Tomato season is FINALLY here! When I’m not enjoying my daily tomato sandwich (get ready for next week!), I like to mix things up with another late summer favorite: panzanella. This year, a new contender for my favorite has entered the ring: Country Panzanella with Watermelon Dressing!
This dish is an ideal, flavor-packed dinner for busy weeknights. Just mix pesto with panko, an egg, red pepper flakes, ground chicken, and Parmesan, then bake!
Pork chops were never my favorite growing up, but I’ve grown to love them as an adult – likely because we no longer have to cook them until they’re completely dried out for safety reasons! For Eric Kim’s Maple-Soy Pork Chops With Shichimi Togarashi, he […]