Red Lentil Hummus

Lentils lend earthiness to this basic hummus recipe.

Fried Chickpeas with Sage

Dusted in paprika for a smoky, crunchy snack.

Honey Fritters with Blood Oranges

Airy fritters tinged with orange.

Why Do You Need a Nonreactive Bowl for Some Recipes?

It’s a matter of flavor and color.

Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts

With a pulse of the food processor, you’ve made dinner!

What Is Chunk Light Tuna?

It’s not a species that sounds familiar.

Baked Cracker-Crusted Chicken Fingers

Stone-ground crackers make a crunchy coating for tender chicken strips.

Cedar-Planked Salmon with Herbed Yogurt Sauce

Impress your guests with broiled salmon in a tangy yogurt sauce.

Farro Risotto with Asparagus and Fava Beans

A substantial whole-grain risotto lightened with spring vegetables.

Bark If You Like It

What to cook for the dog that eats everything.

Monte Bianco

An airy, snowcapped mountain of chestnuts and chocolate.

Does Bottled Water Ever Go Bad?

Plastic containers aren’t as watertight as you think.

Sweet Potato–Star Anise Soup with Ginger Cream

Warming sweet potato laced with ginger and star anise.

10 Exotic Sweeteners

Go beyond white sugar.

Your Sassafras Has Been Neutered

Sassafras contains safrole, a believed carcinogen — so it’s unlikely that you’ll find any in your root beer.