Recipes

Try making a berry-flavored milk with your family. 

For those days when you're serving guests cocktails or feel too lazy to mix your own, the freezer door cocktail offers numerous servings ready to pour. Try a recipe from J.M. Hirsch's new book. 

The new cookbook Milk Street 365 is meant to be "your Cooking 101 for 2024," says Milk Street's editorial director. Try its recipe for Korean fried chicken.

A vegan ice cream sandwich courtesy of PBS Food features a simple raspberry sorbet filling between thin brownies. 

A salad with berries in patriotic colors for the Fourth of July holiday, courtesy of PBS Food. 

The Chicago Chefs Cookbook features recipes from 46 Chicago chefs, and its proceeds benefit Chi-Care, a nonprofit that brings meals to unhoused and hungry Chicagoans along other basic necessities. 

As cicadas have begun their emergence in Illinois this year, a couple of Chicago area chefs have cooked up some crunchy recipes – including one for Cicada Cracker Jack that you can make on your own – that celebrate the nutty, earthy flavors found in the insects.

Make a healthy, anthropomorphic snack for your kids from fruits and vegetables.

Make individual-sized, easily handled pizza pops with some garlic butter dipping sauce for a fun treat for kids. 

If you’re looking for an easy and healthy snack to serve at a birthday party, these mini cups of trail mix inspired by Elinor Wonders Why are a great choice.

Celebrate a birthday with a cake decorated to look like the face of the PBS Kids star Donkey Hodie!

Try a recipe for a passion fruit-flavored take on lemon tart from the grande dame of British cookery. It's perfect for a sunny spring gathering. 

Bake challah at home with your kids, in a recipe from Arthur: Postcards from Buster.

These bite-sized sandwiches are rolled like sushi and filled with a colorful assortment of fruit and peanut butter, in an idea from Marc Matsumoto of PBS's Fresh Tastes.

The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity by Diane Kochilas harnesses the lessons of one of the world's long-lived "blue zones" for recipes like a chickpea stew with roasted vegetables.