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.
Part tart, part sweet, and part party-riffic, this summer quencher is ideal for backyard or front porch sipping. Bottoms up.
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.
Don’t know what a Delmonico steak is? It’s essentially just another name for rib-eye. 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.
A cousin to ice cream, this pale dessert belies a vibrant richness that’s deserving of any dinner party.
Sweetly smoky and salty, this classic Spanish appetizer was inspired by a cocktail nibble at Los Angeles’s venerable a.o.c.
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