Step outside your comfort zone and try a tomato in a dessert. It’s a fruit, after all.
Recipes
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A jammy, sweet-tart plum sauce steals the show in this skillet chicken
Plums and red onion form a jammy, sweet-tart sauce to accompany chicken thighs seasoned with cinnamon, coriander and garlic powder.
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Skip the oven with these saucy skillet peaches and maple pecans
Look to your stovetop for this luscious, saucy peach dessert, and keep your kitchen cool.
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Onigiri may be a simple snack, but making it takes a little skill
I’ve loved onigiri, a Japanese snack made from rice and seaweed, for 4 decades. But when I tried to make them for the first time, it wasn’t pretty.
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Chipotle’s spicy tofu sofritas let me down, so I made my own
My version results in a spicy, smoky tofu that’s more flavorful than the original and can be used for tacos, burritos, bowls and more.
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Jerk chicken skewers bring spice, heat and smoke in every bite
Cucumber-grape salsa delivers a cool, juicy counterpoint to the spicy skewers.
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This succotash with corn, peaches and andouille is an ode to summer
Start with corn and beans for this speedy succotash, then add your favorite peak summer produce.
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Humans are using up resources faster than the Earth is able to renew them
Americans are some of the worst offenders. The problem feels huge, but by altering the way you eat, you can help solve it. Recipe: Curried Cauliflower, Chickpea and Sweet Potato Buddha Bowl.
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With time and a goat, you too can make cajeta, Mexican goat’s milk caramel
Food editor Peggy Grodinsky put cajeta on a list of things she wanted to cook in 2025 that she’d never made before. Ya know what else she’d never done before? Milked a goat.
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Through plague, scurvy and heat, lemonade has always been there for us
The history of the classic drink sees it go from curative tonic to summertime refresher.