Recipes & Menus

Tossed in a verdant sauce that recalls green goddess dressing, this striking herby spin on potato salad will have long-time skeptics reconsidering their stance.

Use this classic lemon curd on scones, in yogurt, or between layers of meringue.

Studded with chocolate and with a crisp yet yielding texture, these gluten-free chocolate chip cookies could compete with any classic version.

Use this simple mix of brown-rice flour, tapioca flour, and potato starch as a 1:1 substitute in all your gluten-free baked goods.

Cornell chicken is a regional specialty grilled chicken that’s served at every fair, fundraiser, and cookout between the Finger Lakes and the Hudson Valley.

This quick vegetarian enchiladas recipe doesn’t require individually dipping each tortilla in enchilada sauce.

Luscious, fluffy whipped cream icing transforms angel cake into an impossibly dreamy dessert.

Rumored to be a Rat Pack favorite, this two-ingredient cocktail is the ultimate throwback after-dinner drink.

Grab a jar of apricot jam to make these glossy, sticky-sweet sheet-pan chicken legs.

Don’t mess with lush chocolate cake, fudgy frosting, and crunchy toasted pecans. (Who would want to?)

If you ever crave falafel in the morning, these chickpea flour waffles are for you.

Studded with fresh strawberries and sprinkled with crunchy sugar, these tender-crumbed strawberry muffins are the best bake to wake up to.

This zesty pasta relies on a jar of peperoncini—including the brine—to do the heavy lifting.