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The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.

Easy to make, impossible to stop eating.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Real cheddar cheese meets charred green chiles in our best recipe for queso. For extra points serve the molten dip with warmed tortilla chips.

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Do you need heavy cream to make fettuccine Alfredo? Debatable. Will it be delicious? Undeniable.

This nourishing soup comes together faster than you can say “sweater weather.”

This refreshing melon and cucumber salad works as a snack, starter, or side dish.

Make the most of melon season with this simple and savory fruit salad.

Bright and briny, this eight-ingredient seafood pasta is an Italian classic for good reason.

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

A buttery lattice dough enrobes mushrooms, herbs, and speck.

This recipe takes the fire cracker formula and Caesar-izes it, bringing in the umami punch of Parmesan and the oil from a jar of anchovies.

Filled with poached shrimp and fresh mango, these Vietnamese-style spring rolls are a surefire crowd-pleaser.

These air fryer vegetarian wings get dredged in a beer batter, then coated in buttery panko spiked with lemon zest and black pepper.

A fiery legend steeped in American ingenuity, Buffalo wings are always a good idea. 

Fried salmon is one of those things you don’t see too often, but these bourbon-glazed salmon nuggets are terrific, especially with a side of spicy ranch.

Inspired by Japanese street food, these korokke include bell pepper and onion to add texture to the potatoes, and mozzarella to create a gooey cheese pull.