Harper Collins

A topping of salmon roe gives these deviled eggs an extra layer of flavor.

The garlic, ginger, and chile sauce that flavors this dish is one of the popular sauces used in Indo-Chinese cuisine.

Leftover rice and canned beans makes this recipe quick and easy to throw together at the start of any day.

Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.

Grill tender, inexpensive chuck eye steaks and top with a salsa verde made with carrot tops instead of parsley—it's gorgeous on pretty much anything!

Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it’s better. I’m not saying I randomly hobble myself, cruelty-cooking-show style, it’s just that it’s exciting to change it up sometimes. And it surprises the family. Historically, some of the best jettison dinners at my house have started out as regular old pasta night and ended up as gather-around-the-skillet-with-bowls-and-bread night. This was one of those.

Aillade's egglessness leaves it with a slightly weaker constitution than it's cousin aioli, so it can break more easily. Happily, it doesn’t matter if it breaks—carry on and it will all come together when it hits the hot cauliflower and a little water.

Spoon salsa rustica over grilled bread, grilled or roasted vegetables, roasted potatoes, sautéed greens, sliced tomatoes, boiled green beans, or cauliflower.

I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it’s quick and easy enough for any busy weeknight.

These Swedish morning buns, also known as Kardemummabullar, are traditionally paired with coffee and have an amazing floral and delicately peppery flavor.

These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.

This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.

My older daughter can put away some of these oatmeal cookie bites like it’s her job. Gymnastics helps her keep active, which means she’s often super hungry, and I love to have these on hand for when she needs a snack.

Marinating chicken in vinegar and spices tenderizes the meat and makes it extra flavorful. The accompanying mayo-based white sauce is positively addictive.

This pie is both sweet and salty, which is my favorite dessert combination. The smoky bacon, mingling with the spiced apples and bourbon crust, is heavenly.

Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.

Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!

This is a simple scone recipe with a bit of a makeover: Each scone is glazed with sticky honey and served with a dollop of clotted cream and tart rhubarb compote.

With tahini, miso, a touch of sweetness, and rice vinegar, this umami-lover’s dream salad is the perfect way to put a fresh spin on a Western classic.

The simple addition of turmeric (or curry powder) instantly transforms plain old rice into a completely different dish.