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.
Sup rather than sip your green tea with these slippery, slurpery udon noodles that are simmered to tenderness and garnished as you please.
Thick, sweet caramelized onions flavored with grenadine and tangy sherry vinegar make a savory marmalade. Serve at lunch on bread with a green salad.
Almost any greens will work for this simple side in which olive oil is infused with garlic and shallots before wilting the greens.
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