Molly Baz

This chicken noodle soup recipe is about as comforting as they come. 

Roasty toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.

And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.

A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.

This cornbread recipe gets everything you want out of the simple sidekick: It's easy to cut, not too sweet, and holds together.

When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.

You can make this recipe with nearly any winter squash, but delicata or acorn don’t need peeling and will save you prep time and maybe even a little sanity.

Buttery, crumbly, sugar-glazed cookies that you can make with any nut, really.

Our Thanksgiving 2020 cover star turkey is grilled and topped with a zippy chile-spiked vinegar sauce.

The glory of these leeks is the contrast between their deeply charred exteriors and jammy, sweet interiors.

The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.

When you find yourself with more garlic than you know what to do with, whip up this extra-garlicky Caesar dressing, slather it on a chicken, and roast it to perfection.

It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. 

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

This herbaceous, crunchy, green riff on the iconic bread and tomato salad features all of our favorite spring vegetables, plus a tangy buttermilk dressing.