Toasted Mochi in Soybean Flour (Kinako Mochi)

Toasted mochi are rolled in a sweet, nutty coating for something between marshmallows and morning cereal.

Chile-Lime Peanuts

Sweet, salty, and spiced with garlic, these beat out bar peanuts any day of the week.

Red Lentil Pâté Bruschetta with Poached Eggs

Breakfast should be more than bacon and eggs.

Charles Chocolates S'mores

A recipe that’s become a staff favorite, developed by Charles Chocolates.

Chestnut Gnocchi with Robiola Cheese Sauce

Gnocchi are taken to the next level with chestnut flour.

Campfire Trout with Herbs and Bacon

Grilled over an open fire.

Black Pepper–Manchego Cheese Puffs

Loaded with flavor but light as a feather.

Gingerbread Cookies

Soft, chewy, spicy, and full-flavored.

Roasted Eggplant and Walnut Dip

Move over hummus— this savory, herby dip is just as easy to make and even tastier.

Snickerdoodles

The classic bake sale favorite: crispy on the outside, soft in the middle, and dusted with cinnamon.

Pistachio White Chocolate Cherry Crisps

Perfect for the holidays, these cheery butter cookies can be made weeks ahead and stored in the freezer.

Hazelnut-Anise Cookies

Crisp, buttery cookies with toasted hazelnuts and a hint of anise.

Roasted Shrimp with Romesco Sauce

Oven-roasted shrimp pair up with a classic Spanish sauce of almonds and bell peppers.

Peach Melba Pie

Peach and raspberry find an even more perfect pairing as a pie.

Baked Cracker-Crusted Chicken Fingers

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