Taste No. 5 Umami Paste from Laura Santtini is a cook’s secret weapon. A little dab’ll do ya, adding a subtle umami hit to any dish.
This little ditty is simplicity itself. Drizzle fresh, creamy goat cheese with a little honey and behold the loveliness of sweet, sweet synergy.
Those requisite olives that you plonk on the coffee table before company comes just got more respectable but no more troublesome.
Larded with bacon, freckled with hints of fresh parsley and cilantro, and left pleasingly, old-fashionedly chunky, this country-style pâté redefines refined.
For this easy-peasy Weeknight Winner™, a kicky mix of Szechuan pepper, black pepper, and nutmeg is rubbed over a pork butt then all is deliciously roasted.
Slather this irresistible butter over steak, fish, or poultry for some lovely lemony-herby lusciousness in just seconds. C’mon. You know you want some.
The Feast of the Seven Fishes in Domenica Marchetti’s home stars one fish: calamari. It’s the centerpiece of her Christmas Eve dinner.
These 12 Christmas recipes, some new and others beloved LC classics, are festive and fancy enough to dress up your table from morning to night in style.
Dessert for breakfast. That’s the best we can do to convey–in words as opposed to moans, anyways–what this maple-candied bacon recipe means to us.
This old-timey gratin comforts with everything one could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. Gigondas optional.
Everyday carrots turn shyly sophisticated when infused with flavor and coaxed to tenderness in this no-hassle side dish.
This spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.
Introducing our Christmas Cookies Collection for 2010. They’re our favorite crunchables for the holiday season.
These homemade Oreos aren’t the treats of childhood. These are intensely chocolate-y. Definitely a grown-up indulgence.
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