Zaynab Issa

The most common question we're asked every summer? “What should I do with all this extra zucchini?” This recipe provides an answer, in the form of

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

Gribiche may sound fancy, but it's basically just egg salad in dressing form. The bright acidity and varied textures of this classic French sauce

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

Sometimes summer fruit needs a landing spot, a gentle cushion of cake or crust when there's just too much fruit, or it's too ripe, or too raw to eat out of hand.

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.