This Passover, our Test Kitchen took up the savory challenge and came up with a seasonally on-trend and amazingly delicious spring pea and arugula variation of matzo brei. It cuts like a Spanish tortilla and is finished with crème fraîche.
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You don't need a monster grill like the one Johnny Hernandez has at El Machito in San Antonio to make this pescado al la talla. Make it at home today!
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Pim Techamuanvivit of San Francisco's Kin Khao makes an after-school snack you'll want to eat all the time: a Thai pork, shrimp and peanut dip with rice crackers. Read more!
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Consider the humble saltine. Now reconsider it brushed with butter, sprinkled with Old Bay and topped with silky smoked oysters--that's how The Ordinary's Mike Lata does crackers. Make it today!
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Get a sneak peek at Jonathon Sawyer's Trentina in Cleveland with his oozy, cheesy dumplings.
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End your spring dinner party on a sweet note with almond cake strewn with macerated strawberries and cardamom-spiced cream!
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For getting sweetly floral saffron aioli our Test Kitchen adds the thread to warm water. The creamy aioli is perfect with the crisp potatoes.
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Braise artichokes in white wine and top with toasted hazelnuts for this springy dish, perfect for your next dinner party.
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Celebrate spring with our Test Kitchen's salad of gem lettuce with breakfast radishes and toasted breadcrumbs. Make it today!
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Our Test Kitchen's tender lamb shoulder-served with a bright pounded herb sauce-is perfect for spring. Make it today!
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When the master of Italian cooking isn't making pasta at his restaurants, chef Michael White is really into Asian food. Make his shrimp toast--gingery chunks of shrimp are pressed into crisp toast and topped with sesame seeds!
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A twist on sauce gribiche from Dirty Habit's David Bazirgan. Make it today!
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Jayce McConnell's The Red Wedding, is a take on the classic Southern combo of bourbon and sweet tea. Try it at Edmund's Oast in Charleston or make it today!
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Andy Henderson's shrimp toast is bright and crunchy, sweet and salty, a perfect distillation of an approach to food he calls "Southern meets Californian." Make it today!
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Potato rösti recipe from Thomas Odermatt of Roli Roti, San Francisco
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An addictive toasted almond and herb sauce elevates this burrata into the perfect starter for parties. Make it today!
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Tender stalks of aspargus are dressed in bright kumquat vinaigrette. Make it today!
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Our Test Kitchen's crisp snap pea salad, lightly dressed in Meyer lemon juice and mint, is perfect for lunch. Make it today!
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Tasting Table's Lobster Rumble is just around the corner, so get in the spirit with our TT-approved lobster roll.
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A soup as fun to say as it is to eat. Make Tim Wiechmann's parnsip and blood orange soup from his Somerville restaurant, Bronwyn.
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Bright and interesting, our Test Kitchen's endive and scargot salad is just the thing for to make an enthusiast out of anybody.
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Our take on amatriciana is studded with escargot. Make it today!
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The Bengali lentil and vegetable dish coats hearty vegetables in ginger, coriander, cumin, red chilies and turmeric. Make it today!
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Swirl sherry in the glass before tippling this whiskey drink from Press in St. Helena, CA
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Get out the spray bottle for this red verjus-spritzed rum and port drink from [ONE] in Chapel Hill, NC.
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Cocktail from Michael Cicconi at Two Sisters Bar & Books, San Francisco. Read more!
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This update on the classic cocktail reminds us why it's always Negroni season. Get the recipe!
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