A decidedly Umbrian dish in which pork sausages and plump grapes are coaxed to tender goodness and jammy sweetness, respectively. You’re welcome.
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
David’s sautéed onions, chestnuts, and bacon recipe is an ideal Thanksgiving side dish. It’s salty, sweet, and caramel-y. Who can resist that?
This recipe for dandelion greens sauteed in duck fat is a definite Weeknight Winner™ around LC. Use any sturdy greens if you’re not a dandelion dandy.
A baseball classic. Although our take on classic caramel corn is somewhat more delicate and buttery than the stale sort found at the ball park–and won’t last longer than an inning.
A ribeye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes pureed with butter galore do quite nicely.
For this boozy cocktail, bourbon, maple syrup, and lemon juice are shaken and served with a cinnamon stick garnish. Autumn sipping, anyone?
This little moment of lusciousness takes all of minutes to toss together. Just tear the figs, rip the cheese, and drizzle with oil. Badda bing.
Go on, toss your broccoli on the grill, why don’t you? It’ll take on a rather beguilingly earthy, smoky quality that’s swell on its own or as a sidekick for grilled meat.
Pretty in pink is this lovely sorbet, thanks to the clever idea of using the whole apple, blushing-red peel included. A Gewürztraminer lends sophistication.
This classy little number shamelessly flaunts its herbal notes, making it as suave and cosmopolitan as far more complicated, not to mention classic, cocktails.
No funnily named fillers. No mystery meat. Just chicken, cornflakes, and little tykes clamoring for more.
Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.
A tisane is essentially an infusion of herbs, flowers, or leaves, much like herbal tea. Here, take a sip of soothing rosemary and sweet, sweet honey and tell us it’s not like an instant spa treatment.
Few things say spring like the brilliant green of a fava bean. Here, a little help on how to harness these harbingers of warm weather.
This madcap Italian nightcap swirls together vodka, prosecco, and lemon sorbet to ridiculously satiating, giggle inducing effect.
The unofficial Spanish summer sipper. Just as much a classic as that other wine-based libation from Spain, tinto de Verano is the cocktail the Spanish keep all to themselves.
Simple, simple, simple. Salami, Manchego, and chewy, crusty country bread.
Those nights when it’s half past when you’d wanted to eat and you’re too exhausted to think, turn to this kid-friendly, adult-approved, done-in-minutes fix.
The house wine of the South, sweet tea manages to come together effortlessly, slake your thirst, and quell your worries with ease and grace.
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