Like blondies, but with white chocolate, freeze-dried strawberries, and optional dried rose petals.

The most flavorful chicken I’ve had in ages, thanks to harissa and dried rose petals.

Rolled in panko for extra crunch and filled with marmalade, these take classic thumbprints up a big notch.

New York Times’ writer Eric Kim’s sticky rice-stuffed Cornish game hen soup is soothing with garlic and ginger. It’s a warm hug in a bowl.

A leaner, meaner turkey meatloaf that gets extra moist and delicious with the additions of grated carrot and quinoa.

What makes Dorie Greenspan’s cornmeal lemon cake superlative? The use of lemon in two novel ways, plus the addition of unexpected sumac.

A yogurt cake that’s almost entirely yogurt, it bakes up with an almost fluffy, cheesecake-like texture.

This clever recipe allows you to bake crispy biscuits PLUS a second berry-filled treat, all at the same time.

For Cinco de Mayo and beyond — tender, creamy black beans made with smoky guajillo chiles. Plus, it’s vegan.

Leave it to J.Kenji Lopez-Alt to devise a unique technique to make this the ultimate version of the classic Chinese dish, beef with broccoli

Buttery, cheesy and peppery, a genius dish by Yotam Ottolenghi that mimics the classic pasta dish.

A recipe from Sally Schmitt, the original owner of the French Laundry. She always loved duck, and it shows in this flavorful, homey dish.