It’s not just about how lovely a turkey imbued with smoke would be. It’s also about how lovely an empty oven on Thanksgiving would be.
Terra who? This DIY rendition tastes exponentially better than what you can buy in a bag yet costs colossally less.
This simple caramel sauce was made for weeknight cravings that desperately demand scooping something sweet by the spoonful.
We know you’ve always wanted to fling pizza dough like a boss. This recipe from Jim Lahey helps you do just that.
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 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.
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?
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