Every Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here’s how the Leite family makes it.
These curiously named, easy peasy, shamelessly simple hybrid hussies may make you swear off roll-out biscuits for good.
Perfect. The best brine I’ve ever had. Oh. My. God. That’s what folks are saying about this simple weeknight supper solution.
This stealthily healthy mash delivers the color of fall foliage right to your table—and just may make you reconsider why you think you don’t like root vegetables.
This rustic yet refined side, inspired by an Alain Ducasse dish, simmers cool-weather veggies to create something that tastes marvelously, uh, unhealthier than it is.
Sweet, spicy, and just a little sassy. That’s what we think of this sensational synthesis of everyday ingredients. Slather it at will.
You could call this sausages with mashed potatoes. But we sorta feel obliged to say bangers and mash. Faux British accent optional.
An autumnal take on classic summer pudding that melds booze and berries and apples and plums to really quite lovely effect.
No matter what its title, this little life-changer of a recipe isn’t quite Mommom’s, er, your grandma’s banana bread. It’s better.
Perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait ’til you learn the stealth ingredient.
Think you don’t need a recipe for roasting spuds? Try this technique, which we think works to a faretheewel. Then get back to us.
David sheepishly explains his silence as he and The One frolic across the pond. (Hey, even bloggers need vacations…)
You say artichoke. We say carciofi, Italian for “pointy leafy thing that turns meltingly tender when cooked like your nonna knows how.”
This is one besotted bird. As in blotto. Blitzed. Buzzed. Boozy. Not that we’re complaining. Nope. Not at all.
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