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Serves 8

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These dead-simple kale chips from F&W’s Kay Chun are irresistibly crispy and require just 15 minutes of prep. S...

Claudine Pépin, daughter of chef Jacques Pépin, says her go-to dinner-party dish was inspired by her father...

For this unusual open-face pie from executive pastry chef Ghaya Oliveira of Daniel in New York City, buttered phyllo ...

This sake-based punch from chef Helene Henderson is refreshing and spicy thanks to an easy-to-make jalapeño syru...

Aioli-coated florets get gorgeously bubbly and browned on a grill or under the broiler, almost like instant broccoli ...

A whole Meyer lemon goes into this improbably delicious tart—just toss it in the blender with the other filling ingre...

This recipe is an extremely refreshing way to end a meal. It comes from cookbook author Alice Medrich, a member of th...

Chef Helene Henderson is obsessed with cranberries, which remind her of her native Sweden. Here, she serves them with...

This healthful, hearty pasta from chef Helene Henderson has a surprising ingredient, black-eyed peas—considered by So...

The Fuyu persimmon that chef Helene Henderson uses in this beautiful salad is light orange and shaped like a tomato; ...

Grapes and cauliflower are an unexpectedly ingenious combination when roasted—the grapes turn deeply sweet and jammy,...

This elegant soup from chef Naomi Pomeroy gets a surprising amount of flavor from sautéed celery. It has great g...

This salad is a favorite of the Food52 online community because it tastes like it takes much more work than it really...

This rich braise is sweet, smoky and pleasantly bitter all at once. It comes from a Food52 member with the screen nam...

This Mexican-inspired chicken soup by F&W’s Justin Chapple is extremely easy to make. Justin likes serving it wit...

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