This crunchy edamame salad is all about texture and big, bold flavor. Crisp cabbage, sweet carrots, cool cucumber, and fresh herbs get tossed in a creamy peanut sauce with just the right balance of tang, spice, and nuttiness. It’s a quick, vegan-friendly meal you can whip up in 15 minutes—and it’s sturdy enough to hold up for meal prep all week.

This crunchy edamame salad with creamy peanut sauce is fresh, protein-packed, and ready in 15 minutes. Vegan, gluten-free, and perfect for meal prep.

Crunchy Edamame Salad With Peanut Sauce

Think of these ranch-y chickpea lettuce cups as a lighter, crunchier spin on your favorite creamy chickpea salad. Fresh dill and parsley bring herby brightness, while smoked paprika and lemon juice add just enough tang and spice. Scoop the mixture into crisp butter lettuce leaves for a gluten-free, vegetarian meal that’s just as great for a quick weeknight dinner as it is for make-ahead lunches.

These ranch-y chickpea lettuce cups are a fresh, protein-packed lunch or dinner. Ready in 15 minutes, gluten-free, vegetarian, and perfect for meal prep.

Ranch-y Chickpea Lettuce Cups

This fresh summer white bean salad with basil vinaigrette is packed with cabbage, corn, zucchini, and feta. A quick, healthy, and budget-friendly meal ready in 20 minutes.


Summer White Bean Salad With Basil Vinaigrette

Food52’s Feel Good Food, home cook Lydia Keating and chef Max Baroni stir up nutrient-packed dishes that remind us why we love to eat. These nutritious muffins have everything: ripe bananas, melty chocolate, and 

 Unsweetened Original Oatmilk to keep them moist and dreamy. The perfect bake-and-snack-and-fuel moment.

Oaty Banana Muffins 

This Whisky Sour riff replaces simple syrup with honey syrup, also known as “liquid honey”, to add a new richness and depth to the original. The honey syrup adds sweet depth to bright, fresh citrus and the bold, bourbon flavors of 

 especially since it's Kentucky made, French finished. The Gold Rush cocktail takes no time to make, but you won’t want to rush through sipping this honeyed riff on the Whisky Sour made with notes of balanced complexity. Presented in paid partnership with Maker's Mark.

Maker's Mark 46® Gold Rush

This herbal and smokey riff on a margarita is a perfect springtime sipper, but your largest hurdle to making this might be finding Green Chartreuse. In the last few years, the Carthusian monks that make the liqueur have slowed production. Although their recipe is closely guarded, there are a number of close substitutes now readily available. My preferred is Faccia Bruto Centerbe but keep an eye out for Dolin Génépy le Chamois Liqueur as well. 

Chartreuse Margarita

These waffles are for those who want a sweet start to the morning but also know how important it is to begin the day with a bit of protein.

A lot of protein waffle recipes require using things additives and things like protein powder. These are made using only natural, protein-rich ingredients like red lentils and cottage cheese.

They freeze incredibly well and can be heated up in the toaster oven post-workout. And! If you don't have a waffle maker, you can use the batter to make pancakes.

Red Lentil Protein Waffles

This recipe doesn’t begin and end with kale stems, and is a perfect way to preserve and stretch a variety of veggie scraps and trim. Think leek greens, fennel stalks, broccoli stems, and even cauliflower cores. It also utilizes the 3-2-1 pickle method, an easy to remember pickle brine ratio using 3 parts water, 2 parts vinegar, and 1 part sugar. With an added pinch of salt, the brine makes a delightfully sweet and sour pickle that will last for weeks in the fridge. 

Quick Pickled Kale Stems

This may not resemble the Old Fashioned you're used to, but they do things a little differently in Wisconsin. This is a variation that stems back to the late 1800s, when German immigrants living in the Cheesehead State gravitated towards brandy over whiskey as a base spirit in their cocktails. It’s common in bars and supper clubs across Wisconsin, and bartenders tend to be a little loose with their pours—often free-pouring or letting the jigger overflow. If you want to channel that spirit, feel free to go a little over the standard 2 ounces, adding up to 2.5 ounces of spirit. The traditional brandy of choice for this drink is the California made Korbel, the domestic option that would have been available at the time of its inception. That said, this is going to be just as if not more delicious with another brandy, or secretly a nice cognac.

Wisconsin Old Fashioned

Tiki cocktails are making a comeback, and few embody their sweet, fruity, and boozy balance like the Jungle Bird. Created in the 1970s at the Aviary Bar in the Kuala Lumpur Hilton, this modern classic gets its name from the tropical birds housed nearby. Unlike most tiki drinks, the Jungle Bird features a bold twist—Campari—adding a bitter edge that balances the pineapple’s sweetness. The result? A refreshing, complex cocktail that feels both tropical and sophisticated.

Jungle Bird

I love herring unconditionally – pickled, smoked, or otherwise. Truth be told, this recipe is versatile and would be just as delicious with another canned, smoked, or flaked fish. I’m imagining, specifically, trout or hot-smoked salmon. However, if you’re a herring lover, or perhaps just interested in trying it, you’ll love to make this recipe as it is written. The sour cream and generous amount of chives give this dish a signature flavor, and balance out the smokiness of the fish.

Sour Cream and Chive Smoked Herring Dip 

Lately, I’m a savory oatmeal evangelist. This dish is warm, comforting, nutrient dense, and perfect for literally any meal. The possibilities are endless when it comes to  toppings, flavor-bases, and even the type of oats you use. This recipe serves as a basic introduction for anyone new to the concept of a savory oatmeal you can have for dinner. I’m calling for steel-cut oats here, as they retain a bit of texture even when cooked. 

Miso Oatmeal with Charred Kale & Soft Boiled Eggs

This is by no means an original recipe, and is in fact one of the most tried and true dishes out there. Where this recipe can be heightened is not in modifying what goes into it, but by using only the best ingredients, and with a slight tweak in technique. This recipe – the way I like to make it – yields more of a pesto sauce than something you might make with a mortar and pestle.

I prefer a Genovese pesto to be served in the traditional Ligurian manner: with trofie, diced potatoes, and green beans. The soft savoriness of the potatoes and the crunch of the green beans really change the entire dish, and while traditional in Italy, not a lot of Americans see pesto cooked like that. It’s a quick dish to make for having friends over, and if you take just a little extra time to heighten the dish, it’s also an easy way to impress them. 

If you don’t have the time to learn how to make trofie (a laborious process), I think pesto works best with dried cavatelli, gnocchi, or another short non-tubed shape! —Jacob Swiak

Genovese Pesto by Jacob Siwak

This salad is bitter, bold, and unapologetically cool. Chicories bring an edge, walnuts add crunch, and the preserved lemon vinaigrette punches up the flavor with briny anchovies and garlic. It's the kind of dish you toss together for friends to look like a pro—but secretly, it’s effortless. —Lydia Keating & Max Baroni

Chicory Salad With Walnuts & Preserved Lemon Vinaigrette 

This recipe is part of my neverending crusade to bring widespread awareness to the cuisines of New York State. Buffalo wings, beef on weck, garbage plates, I’ll try to get to all of them one day. For now, you should know that Utica is a small city in Central New York at the base of the Adirondack Mountains, and you see this dish on menus all over the area. Since adding it to my repertoire, it has become a regular weeknight meal, for the simple fact that it is super customizable and far more delicious than the minimal effort it takes to make. For a heartier meal, feel free to add some cooked or canned white beans beans or, more traditionally, cubed potatoes.

Utica Greens

This time of year, this recipe is on heavy rotation in my kitchen. It uses the best and brightest of winter citrus to complement those bitter, leafy chicories that are ubiquitous during the colder months. If you’ve ever found yourself staring, clueless, at a head of radicchio, give this recipe a try. The recipe below calls for blood orange, but any seasonal winter citrus will work. Cara caras or sumos, for instance, would both be fantastic choices. As a base for your salad, the mix-in options here are limitless: toasted pecans, dried cranberries, crumbled blue cheese, leftover steak, etc. I love to use a lidded jar or deli container to mix my vinaigrettes, so I can easily shake to emulsify. 

Winter Citrus Vinaigrette

Pāo de Queijo, Portuguese for cheese bread, are small chewy bites popular in Brazil and throughout South America. A quick blitz in the blender and a short bake at high heat yields a golden and airy bite that pairs perfectly with coffee or hot chocolate. Smoked mozzarella adds a lot of depth, but any melty cheese would work beautifully. 

Smoked Mozzarella Pāo de Queijo

Queso Fundido is a classic Mexican appetizer, a warm, gooey cheese dip traditionally served with tortillas. This version adds a savory twist with both chorizo and Smithfield Hometown Original Bacon, creating a deliciously rich flavor profile. The diced serrano and jalapeño peppers give the dish a kick, balanced out by the mild, creamy oaxaca cheese. This queso fundido is perfect for game days or dinner parties. Serve it right from the skillet, accompanied by warm tortillas for dipping. Enjoy it fresh out of the oven for the best texture and flavor!—Jonathan Dillanes




Queso Fundido with Bacon 

These snack wraps are taking me straight back to my childhood and I could not be happier about it. They’re cheesy, gooey, and SO good for a super easy lunch or dinner. Just put them together, fold them, pop them in the toaster, and done. I took these up a notch with a creamy avocado dipping sauce and Smithfield Sliced Hickory Smoked Boneless Ham, which is so versatile and ready to go!—Christine McMichael

Ham and Cheese Snack Wraps

The Egg and Bacon Puff Pastry Tart is the perfect breakfast/brunch recipe. With only a few ingredients, you will impress your guests! The tart is best when it’s served warm. You can substitute parmesan cheese for Gruyere cheese. For toppings, arugula and microgreens work best.—Sherly Sarkizzadeh



Egg and Bacon Puff Pastry Tart 

Thanksgiving is a time for abundance, but sometimes a lighter dish offers a welcome contrast on a table laden with rich foods. This Chinese Celery & Turnip Salad delivers big flavors and a satisfying crunch that’ll compliment your usual fare. Think of it as a palate cleanser—a refreshing counterpoint to the heavier dishes that grace the Thanksgiving table. Crisp celery and julienned turnip are woken up with a simple yet flavorful dressing, accented by aromatic ginger and garlic, and the subtle tingly heat of Sichuan pepper flakes. 

Chinese Celery & Turnip Salad 

Homemade pudding may be the most underrated comfort food. Unlike the store-bought stuff, which tends to be gelatinous and bland, homemade butterscotch pudding using 

 is luxuriously rich and silky. It's also easy to make. The tricky question is: What the heck is butterscotch? Butterscotch is a deeper, more complex caramel that uses brown sugar instead of white sugar. (Dark brown sugar, used here, gives an even deeper flavor.) Butter is usually added for richness and sheen, but scotch was never an ingredient—the word may have derived from “scorch” as in burning the sugar. This dairy-free butterscotch pudding comes together quite magically: Combine all the ingredients in a pot, stir until it thickens, and voila—pudding! Pour the hot pudding into small ramekins and cool in the fridge. Then top with the slightly savory oat crumble—a simple mix of oats, brown sugar, and plant-based butter—and serve as a fancy dessert or anytime pick-me-up. You will never buy packaged pudding again.

Butterscotch Pudding With Oat Crumble

BelGioioso Crescenza-Stracchino, a soft and creamy Italian cow's milk cheese, takes center stage in this refreshing bread salad. Its delicate tang and milky richness slightly melt into the toasted bread, creating a luxurious counterpoint to the marinated artichoke hearts, peppery radicchio, and fragrant herbs. The flavors only deepen as the salad sits, making it even more delicious over time. The recipe can also easily be doubled for a larger portion.

Crescenza & Artichoke Panzanella

In this recipe for Crispy Cornflake Treats, I gently caramelized brown sugar in melted butter for a nutty flavor before adding marshmallows and cornflakes. I then cut them into 1-inch square pieces and dipped them in melted dark chocolate to make them look like bite-sized candies. My original thought was to develop these as DYI Halloween candies, so if you wanted to go crazy, you could wrap them up in wax paper and hand them out.

Because they're already so sweet from the caramel and marshmallows, I chose to use extra dark chocolate to balance it out. With that being said, feel free to use any type. 

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