Zaynab Issa

Think of this recipe as a crash course in making tofu meatballs. While most meatless meatballs require lots of chopping, a food processor, or

Mayo haters, this one's for you. A creamy tahini sauce (made with lemon juice and tangy Dijon mustard) solves the problem of creating a rich and

When roasted until creamy, Japanese eggplant is great with just about anything. But our current favorite pairing is with a topping inspired by the

After a sunny day at the park or beach, make this quick, cold, satisfying supper.

This gentle take on Korean soondubu jjigae will soothe adults and little ones alike.

In One and Done , senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you'll come back to again and again.

All the flaky-nutty goodness of an almond croissant, with one-tenth of the effort.

Somewhere between a soup and stew, this spicy chicken bouyon is a family favorite.

This irresistible fall treat is studded with spiced apples and draped in cider caramel.

Curry paste, coconut milk, and fresh spinach yield a vibrant sauce for tender fish.