Pasta made by hand according to tradition is unspeakably more supple, lovely, and gratifying than store-bought pasta.
This luscious, silken, gently flavored coconut tart is topped with a delicate burnt-sugar crust that shatters when sliced.
The asparagus in this salad is sublimely sweet and is beautifully balanced by salty pecorino and tart zinginess of lemon.
A classic Italian recipe. Tender veal is pounded thin, topped with a sliced of cured ham and a sage leaf and sauteed until golden brown.
A riff on that old standby of a bunch of radishes, a crock of butter, and a pinch of salt, this nifty little number comes together easily and impressively.
Nova Scotia is a hotbed of mussels. After visiting a local shellfish farm, David and The One dined on the just-harvested bivalves, swimming in an herby broth.
Creamy Southern stone-ground grits with Cheddar cheese, plump sauteed shrimp, crisp bacon, garlic, and scallions.
After winning the IACP’s First Book/Julia Child Award for the New Portuguese Table, David has a moment of uncommon modesty and thoughtful reflection.
Caramelized red onions. Pancetta. Pine nuts. A dribble of balsamic vinegar. Peppery arugula. Convinced yet?
This mint julep panna cotta has all the minty essence of the classic cocktail but in a creamy dessert. A Kentucky Derby must.
In this podcast, David chats with Lucinda Scala Quinn, food editor and author of the cookbook, Mad Hungry: Feeding Men and Boys.
This flamboyantly neon concoction pairs tart rhubarb with rich Greek-style yogurt and nutty pistachios. Indulge at breakfast or dessert.
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