Recipes & Menus

Part chewy macaroon, part crispy shortbread, this big ol’ cookie has it all. The coconut extract is optional but adds lots of delicious flavor.

These blondies have all of the flavors of your favorite banana bread in a more compact form, with lots of toasty walnuts inside and on top.

Sweet potatoes make for a tender and moist biscuit that is great as a substitute for dinner rolls. The benne seeds add a rich and nutty flavor.

Got leftover ham? With a couple leeks and some stale bread, you can turn it into a rich, creamy casserole with cheddar and Parmesan.

The yogurt in the dough activates the baking soda, just like buttermilk would, helping these yogurt biscuits to rise and making them light and fluffy.

In Louisiana, rice dressing, which combines rice, ground meat, and aromatics, is served alongside turkey and all of the trimmings at Thanksgiving.

This lively condiment, which is traditionally made in Georgia with a mortar and pestle, has it all: heat, spice, and the zing of fresh herbs.  

This homemade version of “brown-and-serve” rolls comes out of the oven hot and steamy, just in time for dinner.

These kiss-shaped chocolate meringue cookies are an utterly charming holiday dessert.

Swirly, twirly, and striped, these red-and-white peppermint meringue cookies are all dressed up for the holiday party.

This mussel chowder is both comforting in winter and well-suited for summer, given its straight-from-the-ocean brine that gets a lift from fresh lime and cilantro.

Cynar, a bitter Italian liqueur, is an excellent partner for fresh grapefruit in this take on a popular tequila cocktail.

Pork is a great, fatty (if you’re doing it right) canvas for just about any flavors, but especially this herbaceous, garlicky chermoula.

Traditionally served with tomatoes and hard-boiled eggs, malawach is a Yemeni flatbread that gets super flaky and crispy thanks to the butter in the dough.