These beauties aren’t unlike classic sugar cookies in terms of ease and appeal. They’re just a little richer and a lot less expected.
What could be easier than plopping some hot peppers in a bottle of booze, setting it aside for as long as you can resist, and then dribbling it over everything? Exactly.
In Paris, David finds pastries, passion, and peace. Think of it as an emotional travelogue with dining recommendations.
What we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here, one of our fuss-free favorites.
“Beautiful.” “Filled with flavors.” “A tad spicy.” “Simple.” “Perfect!” That’s just a taste of what our testers are saying about this soup. Sort of makes you want some, doesn’t it?
Words escape us as to just how incomparable this made-from-scratch grape jam is compared to store-bought. But that smile certainly says it all.
Comfort finds us in unexpected ways. And thank goodness for that–or rather, thank goodness for this not-too-sweet, subtly apple-y quick bread.
The trickiest part of this recipe? Not drifting into a reverie at the mere thought of these subtly sweet chops.
Only subtly spicy, these pork chops take on an air of intrigue with their warming and evocative aroma and taste. Certain to spark conversation, if not seconds.
Shirttail cousins to corn bread, these savory cakes wooed and wowed us with their crisped edges, ethereally airy interior, and pantry-friendly frugality.
Straight from Venice by way of Charleston, this Southern belle cheats a little, usurping the role of vanilla gelato with butter pecan ice cream.
Turns out an old brandade can learn new tricks. Here smoked sable stands in for salt cod, bringing a smoky richness to the garlicky potato purée–to great effect.
Enchiladas that are not for the eminently indecisive, these offer you options galore–chicken, black bean, or some of each–tucked in a tortilla and smothered in sauce.
Virtuous for its simplicity as well as its versatility, the roasted sweet potato is a thing to behold–and to bejewel, whether with sugar or spice or…
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