Ted Cavanaugh
Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Your new house dressing: creamy, herby, and dangerously dippable.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.
This Brie galette is party food at its finest—and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.