Cinnamon Baked Doughnuts

Blueberry Scones with Lemon Glaze

Molten Chocolate Mug Cake

This warm, rich chocolate cake with a molten center can be yours in a mere five minutes. It requires little more than a mug and a microwave to make.

5 min

Tomato Aguachile

Tomato aguachile is a punchy, plant-based variation of traditional seafood aguachile or ceviche. A refreshing side to serve on a hot day.

Stone Fruit Caprese

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

20 min

Easy Cheese Danish

Shrimp Dumplings With Saffron Shallot Sauce

Aushak and mantoo (or mantu), dumplings found in Afghan cuisine, are often filled with soft cooked leeks and onion or ground beef, but this shrimp-filled iteration is the product of the chef Shamim Popal’s journey from Afghanistan to the United Arab Emirates and, eventually, Washington, D.C. After opening a French creperie in 2003, Mrs. Popal decided to share dishes inspired by her upbringing in Afghanistan at Lapis, a restaurant in the city’s Adams Morgan neighborhood. A filling, yet light appetizer, these are meant to be prepared by and for a group, which makes light work and speaks to Mrs. Popal’s own memories of making aushak in Kabul with family.

1 hr 30 min

Herby Feta and Yogurt Dip With Sumac

This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you’ve got the option. Feta varies a lot in salt content, so you won’t see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.

5 min

Black and Tan Chocolate Popcorn

This Black and Tan Chocolate Popcorn recipe by Andrea Nguyen is a two-toned sweet snack with caramelized white chocolate and bittersweet dark.

1 hr 45 min

Instant Pot Mini Frittatas

Make a quick and delicious brunch appetizer or snack with your Instant Pot®.

Stone Fruit Caprese

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

20 min

Honey Garlic Chicken Tenders

Crispy cornflake-coated chicken tenders tossed in a sweet, sticky honey-garlic sauce. Ready in about 20 minutes, these air-fried tenders are juicy, crunchy and perfect for a quick weeknight meal or snack.