Recipes & Menus

Spreading mayonnaise on top of the salmon fillets helps the spiced panko stay put and keeps the fish moist while it roasts.

Goat’s milk butter is mildly tangy, complementing the whole wheat flour and wheat germ in these cookies.

An outer coating of sumac-sugar gives these slice-and-bake cookies a bright pop of flavor that balances the rich, buttery shortbread.

To give almond shortbread cookies the pastel treatment, dust them with tinted confectioners' sugar blended with finely ground freeze-dried blueberries, raspberries, and mango.

The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water–scented cookies to form a grid pattern.

Dijon mustard mixed with honey serves as a sweet-tart marinade for this chicken dinner, while the whole-grain mustard adds dynamic pops of flavor to the dressing.

Lebkuchen recipes are many and diverse—some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin lemon glaze.

With a sweet and tangy sauce, these rice noodles are a fast and fabulous dinner for any night of the week.

Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.

With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you’d like.

Meet the Negroni’s wintery cousin—a combination of rye whiskey and Scotch in place of gin makes it peppery, dry, and wonderfully savory.

This make-ahead cocktail is lightly smoky and wonderful with dessert. Adding water along with the ingredients, then freezing the batched drink, means you won’t need to shake it over ice.