Recipes & Menus

When you make eggplant in the air fryer, not only do you get a wonderful texture, but you have a healthier version than fried eggplant without anywhere near the mess to clean up.

This North Carolinian cobbler-like dessert, with both a bottom crust and lattice top, is topped with a sweetened milk “dip” after baking for a time and then returned to the oven so that the dip forms a rich glaze.

Topped off with a simple raw corn salsa, these patties are a crowd-pleasing and low-maintenance summer dinner.

This cobbler riff is made with a biscuit-like dough that gets rolled out, scattered with juicy blackberries, and then spiraled into a log.

No cheesecake roundup would be complete without this one, created by Santa Fe’s Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category.

Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.

This is a simple scone recipe with a bit of a makeover: Each scone is glazed with sticky honey and served with a dollop of clotted cream and tart rhubarb compote.

With tahini, miso, a touch of sweetness, and rice vinegar, this umami-lover’s dream salad is the perfect way to put a fresh spin on a Western classic.