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Claire Saffitz in Dessert Person- "Speculoos Babka"
Alison Roman in Dining In- "Beans in Tomato Broth with Bacon" with a Gremolata Chicken Cutlet
Carla Lalli Music in Where Cooking Begins- Charred Broccoli Salad
Steak and "Shrimp Ceviche" from Dinner at the Zoo Tacos
"Mediterranean Braised Lamb Shoulder Chops" from The Mom 100
"A Good Manchego is Hard to Find Burger" from The Bob's Burgers Burger Book
"Sticky Oven Barbecue Ribs" from Cafe Delites
Ribeye with "Maryland Crab Cakes" from Sally's Baking Addiction
Lo-Mein and Scallion Pancakes with David Tanis's "Soy-Steamed Fish" from NYT Cooking
"Duck Breast à l'Orange" from Bon Appétit
"Spaghetti Alle Vongole" from Epicurious
Alison Roman for NYT Cooking- "Creamy Cauliflower Pasta with Pecorino Bread Crumbs"
Ali Slagle for NYT Cooking- "Tomato-Parmesan Soup" with a Grilled Cheese Sandwich
Alison Roman for NYT Cooking- "Tomato-Poached Fish with Chili Oil and Herbs"
Molly Baz for Bon Appétit- "Basque Burnt Cheesecake"
Carla Lalli-Music in Where Cooking Begins- "Pan Roasted Salmon with Cauli-Tartar Sauce and Chive Vinaigrette"
Alison Roman for NYT Cooking- "Vinegar Chicken with Crushed Olive Dressing"
Carla Lalli-Music in Where Cooking Begins- "30-Minute Spatchcock Chicken"
J. Kenji López-Alt for NYT Cooking- "Smoky Lo Mein with Shiitake and Vegetables
Carla Lalli-Music in Where Cooking Begins- "Seared Scallops with Brown Butter, Almonds, and Parsley"
Erin Jeanne McDowell for NYT Cooking- "Blueberry Streusel Loaf Cake"
"Easy Creamy Tuscan Shrimp" with Spaghetti from Salt and Lavender
"Vegan Hoisin Mushroom Gua Bao" from The Foodie Takes Flight
Carla Lalli-Music in Where Cooking Begins- "Pasta with Cauliflower, Sausage, and Big Bread Crumbs
"Seared Sea Bass with Lemon-Olive White Beans" from CookingLight
"Almost-Famous Cinnamon Bus" from Food Network Magazine
"Smothered Pork Chops" from Diethood
David Tanis for NYT Cooking- "Duck with Cherries and Red Wine Vinegar"
Inspired by Samin Nosrat for NYT Cooking- "The Big Lasagna
Alison Roman in Nothing Fancy- "Swordfish-Like Steaks with Crispy Capers"
David Tanis for NYT Cooking- “Fennel and Celery Salad with Lemon and Parmesan”
“Maple Balsamic Rainbow Trout” from Two Kooks in the Kitchen with Sauteed Brussels Sprouts with Bacon and Pistachios
“Sesame Shrimp Toast” from Souped Up Recipes, Crab Meat Wontons, and Dumplings
Alison Roman in Nothing Fancy- “Mustardy Green Beans with Anchovied Walnuts”
Rick Martinez for Bon Appétit- “Shrimp Scampi”
Alison Roman for NYT Cooking- “Tangy Braised Short Ribs”
“Cherry Pie with Crumb Topping” from Broma Bakery
Carla Lalli-Music in Where Cooking Begins- “Crispy-Skinned Black Sea Bass with Salt-and-Butter Radishes” with Rainbow Trout
“Honey Soy Baked Chicken Thighs” from Cafe Delites, and “Easy Lo Mein” from Damn Delicious
“Homemade Peanut Butter Bacon Dog Treats” from Sally’s Baking Addiction
“Hoisin Pork Tacos with Red Cabbage Slaw” from Beauty from Burnt Toast
“BA’s Best Banana Bread” from Bon Appétit
“Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter” from Bon Appétit with a Lemony Arugula Salad
David Tanis for NYT Cooking- “Duck with Cherries and Red Wine Vinegar”
Teriyaki Salmon with “Easy Lo Mein” from Damn Delicious
Alison Roman for NYT Cooking- “Creamy Farro with Crispy Mushrooms and Sour Cream” with a Pork Chop
Kenny Rochford for Food & Wine- “Garlic-Crusted Roast Rack of Lamb”
Mark Bittman for NYT Cooking- “Doughnuts”
Sarah DiGregorio for NYT Cooking- “Slow Cooker Chicken Ramen with Bok Choy and Miso”
Alison Roman for NYT Cooking- “Quick Lamb Ragu”
Molly Baz for Bon Appétit- “Basically Strawberry Shortcakes”
Carla Lalli-Music for Bon Appétit- “Eggs in Purgatory”
Hybrid of Melissa Clark for NYT Cooking- “Chocolate Pecan Pie” and Martha Stewart “Chocolate Pecan Pie”
Claire Saffitz for Bon Appetit- “Falafel Fritters,” and Sam Sifton for NYT Cooking- “Oven-Roasted Chicken Shawarma” with Tzatziki, Hummus, Pita, Greens, Cucumbers, and Tomatoes
Alison Roman for NYT Cooking- “Creamy Farro with Crispy Mushrooms and Sour Cream”
Alison Roman for NYT Cooking- “Wine-Braised Chicken with Artichoke Hearts”
Mark Bittman for NYT Cooking- “Vanilla Crème Brûlée” made by Annelise Bukowski
Molly Baz for Bon Appétit- “Pan-Seared Scallops with Chorizo and Corn”
Andy Baraghani and Chris Morocco for Bon Appétit- “Brothy Pasta with Chickpeas”
“Best Fudgy Cocoa Brownies” on Cafe Delites
Jessie Damuck for Bon Appétit- “BA’s Best Buttermilk Pancakes”
Rick Martinez for Bon Appétit- “Shrimp Scampi”
Ina Garten’s “Lemon Yogurt Cake”
Lena Abraham for Delish- “Spaghetti and Meatballs”
Claire Saffitz for Bon Appétit- “Simple Carbonara”