Perhaps the simplest, most versatile brine ever. Seriously. Just salt and water. Surely you can handle that.
Magnificent. Marvie. Munchable. Manchego-y. Mmmm. That’s what we think about these glammed-up potato chips.
Who knew that baking legend Jim Lahey’s brilliance extended not just to bread and pizza maverick but béchamel whisperer?
This old-fashioned pork roast is just like what your grandma would put on the table for Sunday night supper. No complaints here.
Cajeta. It’s how you say “obscenely indulgent, ridiculously easy, and gosh darn good caramel” when south of the border.
This is not the insipid, gloppy, cloying sauce you had on last night’s Chinese takeout. This is, quite simply, sweet and sour and lovely.
This peanut butter, honey, and arugula sandwich is like a pb&j sandwich gone to finishing school…at Chez Panisse.
Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again.
Much as we love ice cream, sometimes it’s just too darn hot and humid for something so sweet and sticky. Enter the lemon icey.
Cold, creamy, and eminently slurpable, just like the vanilla milkshakes mom used to make. In other words, perfect in all ways.
There’s a simple way to extend the ephemeral apricot season, and it has everything to do with these easy peasy preserves.
There’s a week or two midsummer when blueberries and tomatoes hit their peak. That’s the time to make this salad. Ready? Go!
You can probably do fancier, chef-ier things with shishitos than blister them in a hot skillet. But why when they’re so terrific like this?
A simple, clean break from tradition, this marg eschews cloying Cointreau in lieu of a splash of sweet agave.
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