For this dip, green olives are stirred into an eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.
Sweet and savory play off one another in this simple side whose origins trace back to Spanish tapas. Just gently wilted spinach, plumped raisins, and toasted pine nuts.
For this grilled bratwurst recipe, all you need are sausage and a grill. Add some onions and peppers into the mix, and you’ve got an easy bratwurst dinner.
A summer potato salad couldn’t be easier. Warm baby red potatoes are drizzled with a basil-packed dressing made with garlic, vinegar, and mustard.
This plain Jane custard gelato is made with just cream, milk, eggs, and sugar. In Italy, it’s known as crema. In our realm, it’s known as “Oh God.”
Sliced zucchini are tossed in a skillet until tender and then left to meld with ricotta, herbs, a dribble of olive oil, and a squeeze of lemon juice. Sigh.
Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.
These wee rosemary and olive loaves make a swell conversation starter on a holiday table or a covetable—and edible—gift.
What’s that? You don’t know what a Delmonico steak is? It’s essentially just another name for essentially a rib-eye. But you better try it, just to be sure.
Sometimes the trickiest thing about a recipe is not doing anything—except, that is, exhibiting patience.
Espresso and Frangelico lend these creamy white chocolate truffles incredible oomph. Tasting is believing.
Whisper thin shaved fennel lends a delicate anise flavor to this simple yet sophisticated salad.
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