Laurel Randolph

For a quick and easy vegetarian main or snack, make this crispy baked tofu. The trick to the crispiest tofu? Squeeze out as much water as possible without squashing it. We’ll show you how!

While it's hard to trace the exact origins of the dish, marry me chicken lives up to its name—simply put, it's so good that it'll make anyone you serve it to proclaim "marry me!"

When I was growing up, my mother worked part-time in a tea shop, where she made quiche after quiche day after day. She was known around town as “the quiche lady” and I was frequently lucky enough to eat a slice or two. Over the years, I’ve eaten quiche from French cafés and made many of my own, and I continue to love the dish for its all-day appeal. Let’s just say that I have thoughts about quiche.

Vallery Lomas is a baking champ. After she was robbed of her win on The Great American Baking Show a few years ago, she turned lemons into lemon curd and built a dazzling culinary career. This led to her first cookbook, Life Is What You Bake It, which features towering biscuits, memorable cakes, decadent pies, and more.

No salad is quite as satisfying as a Caesar salad, with its creamy texture and umami-packed, punchy flavor. But if you’re vegan or on a restricted diet, Caesar is probably the last salad dressing you reach for. Traditional recipes call for egg, anchovies, Parmesan cheese, and often Worcestershire sauce, none of which fit a vegan diet.

The key to a great Greek salad is the dressing. I often toss fresh tomatoes, cucumbers, and feta cheese with this simple dressing, serve it with toasted flatbread, and call it lunch. Sometimes I include lettuce or spinach, sometimes I throw in cubed bell pepper or thinly sliced onions. Olives make an appearance, as does the occasional grilled chicken. The satisfying flavor and versatility keep me coming back for more.

You might recognize Biscoff cookies as the delectable, free treats given out on a popular airline. Made by Lotus Bakeries in Belgium, the crispy cookies have long been popular in Europe and are frequently served with coffee. Their crisp texture also makes them a prime candidate for an icebox cake.

Kohakutou is a Japanese sweet that looks strikingly like a crystal or gemstone. The gummy candy can be used to decorate cakes, cupcakes, and other desserts, or simply enjoyed as a sweet treat. While the edible crystals look impressive, they're actually quite easy to make and only take a few ingredients.

You may know Joy Wilson by her pseudonym Joy the Baker, which she lends to a well-loved blog, magazine, and cookbooks. She's a self-taught but seasoned baker, and is beloved for her inventive treats including Drake on Cake and a long roster of approachable, flavorful recipes.

I’ve long admired Bryant Terry, a man who is equal parts chef, activist, writer, and educator. In addition to being so freaking smart, he writes excellent cookbooks. I especially love Vegetable Kingdom, a wonderfully inventive collection of vegan recipes that I return to again and again. I was obviously excited when Terry’s latest, Black Food, came out late last year. The gorgeous book is a collection of essays, recipes, and artwork from more than 100 contributors exploring the African Diaspo...

If you're one of the many food lovers on Tiktok, you may have noticed a bright green, super crunchy salad popping up all over your feed. Baked by Melissa posted the original green goddess cabbage salad and shared the recipe on her blog, and now the rest is history. The salad also doubles as a cabbage dip, with many videos showing the colorful salad being scooped up and eaten with tortilla chips.

Most of the conversation around tackling food waste is about what the individual can do at home. And while shopping smart, eating leftovers, and composting are all important, food waste is also something that needs to be addressed on a larger scale to make a real impact. Luckily, there are hard-working nonprofits across the country rescuing fresh food by the truckload.

Pound cake is a crowd-pleasing dessert. Buttery and vanilla-scented, it's delicious on its own or paired with berries and cream. This key lime pound cake recipe upgrades the classic with fresh juice and zest, giving it a bright, citrusy flavor with a nice tang. Sour cream makes it extra moist, and a simple glaze adds fresh lime flavor and a little pizazz.

You can quickly pickle jalapeños in 30 minutes with a basic brine of vinegar, water, and salt.
Pickled jalapeños will keep for at least two weeks stored in an airtight container in the fridge.
Use pickled jalapeños to top nachos, burgers, pizza, and more.

League of Kitchens isn’t your typical cooking school. There are no classrooms, no fancy equipment, and no chefs. Instead, classes are taught by immigrant women from countries around the world and are held in the instructors’ homes in New York City. It’s an intimate way to learn traditional family recipes and experience another culture firsthand while eating delicious...