ARTICHOKE OLIVE PIZZAMax Kelly
If you can’t find burrata, fresh mozzarella makes a fine substitute.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
Two of our all-time favorite desserts, now in one new classic.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Beer cheese dip meets mac and cheese.
Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.