Jesse Szewczyk

There are only a handful of recipes I keep in constant rotation. I’ve told you about Tara O’Brady’s basic, great chocolate chips cookies and Smitten Kitchen’s cannellini aglio e olio, but I’ve selfishly been keeping Ina Garten’s summer garden pasta a secret.At first glance, Ina’s dish looks like any other tomato pasta made with basil and olive oil. But once you get started, you’ll quickly learn why it’s special.

It might just be my favorite Ina Garten recipe of all time.

The winning method kept the strawberries perfectly fresh for an entire week.

Because it's not summer until you have corn on the cob.

Zero fuss and practically zero prep.

My search for the perfect zucchini bread recipe is finally over.

I will never go back to my old egg-frying method again.

After spending an entire day baking, I finally found the absolute best chocolate cake recipe.

We've got our next birthday cake recipe ready to go.

It's salty, buttery, crunchy perfection.

Ground turkey is the underrated star of weeknight family cooking.

They're super simple, yet perfect in every way.

No more moldy strawberries!

It certainly looked cool, but was it delicious?

Three different freeze-dried berries give them a striking, swirling pattern.

It's the perfect recipe to keep in your back pocket.

Flavorful marinara, tender meatballs, and a blanket of melted mozzarella cheese bake up into a comforting casserole everyone will love.

After spending an entire day baking, I finally found the absolute best vanilla cupcake recipe.

It's called rapping, and it's a serious game-changer.

This mall-inspired treat is low-effort and infinitely customizable. Just add ice cream!

I’ll be honest with you: Classic snickerdoodles are one of my least favorite cookies. I love their crunchy cinnamon-sugar coating, but I’ve always wanted something more—something to really kick them up a notch. So in an attempt to reimagine the snickerdoodle into a cookie I would actually get excited about, I added an additional layer of flavor to the mix, completely transforming them into a brand-new treat that’s bold, delicious, and unexpected. My secret ingredient?