Claire Lower

Shishito peppers bring an element of danger and the thrill of surprise.

It's a jammy, savory disc that’s equally at home in a bowl of hot rice or on top of leftover pizza.

It’s great for those with dietary restrictions, people who want to trick their kids into eating more fruit, or anyone who craves bespoke pints of ice cream.

For this easy meat glaze, all you need is some jam and some mustard.

It’s not real risotto, but it scratches the same itch.

Not only is this Southern spread easy to make, it cans like a dream.

I have some alternatives to keep the crunch in your favorite deli salad.

There's always a learning curve when dealing with emulsions.

This tangy yogurt spread lives somewhere between cream cheese and sour cream.

The magic of magic shell is actually science, as are all things we think of as magical.

You won’t find any hamburgers or hot dogs on this list; you’ve probably got a handle on those.

You need Heinz cocktail sauce, extra horseradish, and a bit of Worcestershire sauce.

Though melted chocolate will set in the freezer, adding a bit of coconut oil smooths it out and helps it harden in a snappier sort of manner.

Labneh, varying onions, and lemon can all help make a good dip even better.

This easy dressing is made great by pickled—not fresh—ginger.

It’s lemonade for people who love Campari—real sicko stuff.

Anything plain water can do, chile water can do better.

Taco Bell giveth and Taco Bell taketh away. Soften the blow with this DIY recipe.

Your potato salad has everything it needs to transform into crispy roasted potatoes.

Saltines let the ice cream shine, while offering textural contrast, which is sometimes the only contrast you need.