Simple 7-ingredient vegan shake made without protein powder. Creamy, chocolaty, naturally sweetened, and just 1 blender and 5 minutes to prepare.
— Read on minimalistbaker.com/chocolate-protein-shake-protein-powder-free/

Often considered one of Italy’s most memorable dishes, beloved pizza is an ultimate comfort food and has become an ever-growing obsession around the world.
— Read on www.bbc.com/travel/story/20200415-how-to-make-pizza-like-a-neapolitan-master

We bring out the food processor for an easier approach to making fresh pasta.
— Read on www.americastestkitchen.com/recipes/2985-fresh-egg-pasta

Soft/chewy, buttery street vendor-style pretzels; comfort food at its best.
— Read on www.kingarthurflour.com/recipes/hot-buttered-soft-pretzels-recipe

All you need is our air fryer conversion guide to convert recipes from a favorite cookbook or Grandma’s recipe box.
— Read on www.tasteofhome.com/article/air-fryer-conversion/

At-home brunch means no waiting in line, plus: eating in pajamas! These leisurely homemade brunch ideas will help you do it up in style.
— Read on www.bonappetit.com/recipes/slideshow/brunch-recipe-ideas

For a rich, earthy, nutty-tasting soup, we had to figure out how to make its signature ingredients do more than just add bulk.
— Read on www.americastestkitchen.com/recipes/7283-wild-rice-and-mushroom-soup

We’re huge fans of Nutella chocolate-hazelnut spread, but as with almost anything, homemade is even better than store-bought.
— Read on www.americastestkitchen.com/recipes/8209-chocolate-hazelnut-spread

A weeknight pasta that utilizes simple pantry ingredients you already have in your fridge in a luxurious way.
— Read on www.bonappetit.com/recipe/pasta-with-brown-butter-whole-lemon-and-parmesan

This recipe is a combination of some of my favorite ingredients – garlic, lemon, greens, and anchovies – with tender white beans. You can use canned white beans, but cooking them yourself is really not difficult. Use a pressure cooker or boil on the stovetop (bring to a boil, let rest one hour, change the water, bring to a boil again, simmer until barely tender, salt, simmer until fully tender, and drain). Beet greens also work very well here. You can keep the leftover bean and chard mixture in the fridge for a day or two.
— Read on food52.com/recipes/33768-savory-white-beans-with-chard-on-toast