Recipes

 This crunchy and chewy dessert with a recipe from PBS' Adrianna Adarme of Fresh Tastes is your new go-to for a treat, and it’s a great way for everyone to enjoy summer fruits!

A family favorite anytime, these soft pretzels from a recipe from Sigmund Pretzel Shop owner Lina Kulchinsky were featured in Martha Stewart's Martha Bakes.

These dessert potstickers feature a sweet filling that you can customize to your taste.

These coconut bunny cupcakes are easy to put together and you can even let your little one help. They’re sprinkled with shredded coconut to mimic bunny fur and the nose and eyes are made from candy and can be eaten, too!

Italians call fettuccine Alfredo "tourist food," but there is a dish they actually eat lurking behind the Americanized version, with a surprising story, as a new Milk Street cookbook recounts.

Hailee Catalano grew up eating Italian beefs and giardiniera, and was disappointed at the lack of Chicago-style giardiniera outside the city. She has a recipe for it in her new cookbook, By Heart.

Make a classic, rich bread for Easter. 

Make a nutty treat for your nature-themed celebration with this sweet and crunchy acorn dessert.

Yakamein, a flavorful soup of beef, noodles, boiled egg, and scallions that emerged out of a commingling of Chinese and soul foods, is iconic but difficult to find outside New Orleans. 

If you're looking for a new ooey-gooey, warm, addicting dip in which to indulge during the Super Bowl, we've got one from Seattle chef Joel Gameron.

Try a cherry tart from Lidia Bastianich that uses pre-made cherry preserves, saving you some time and effort.

Erick Williams' Cantina Rosa in Hyde Park celebrates tequila and mezcal, but also offers thoughtful non-alcoholic options like the Horchata Fizz, which you can make at home.

Thanks to non-alcoholic agave spirits, you can enjoy a sunny mocktail with this recipe from the new Fairmont Chicago Millennium Park restaurant Toro by Chef Richard Sandoval.

Comfort seemed to be the through-line of our most viewed recipes this year, whether it was a simple dish or an elaborate classic that still warmed the home and heart.

The porky rice-and-pea dish Hoppin' John is often eaten on New Year's Day in the South. Try Cook's Country's adaptation of Gullah Geechee cook Emily Meggett's original version.