Cookbook author Lisa Fain divulges a culinary legacy, one which she inherited from her father, who acquired it from his mother, who in turn learned it from her mother.
There’s a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you’ll be thanking us.
A precursor to hash browns, pan boxty is shamelessly simple and flagrantly frugal. Can’t say as we’ve improved any on this Irish classic.
You may have had twice-baked potatoes before, but we bet they weren’t anything like this lovely little Irish-inflected spud.
French-y but not at all fuss-y, these superbly chocolate-y crepes satiate a certain je ne sais quoi.
So many meatball recipes, so little time—though we strongly suggest you make the time for these intoxicatingly spiced little lovelies.
Grandmothers tend to know a thing or three about pastry. Flaky, tender, buttery pastry. Witness this world-renowned chef’s recipe from his trusted grand-mère.
This festive Moroccan-style feast from Lynn Rossetto Kasper requires nothing more than a little patience and a lot of wet naps.
Not to jinx things, but everyone who’s made this little lovely is lauding it as the airiest, most perfect puffed pancake they’ve met.
Just like the women for whom it’s named, this pasta puttanesca recipe is edgy, spicy, and more than a little sassy. Gets the job done in a hurry, too.
These can’t-stop-eating-them crackers boast actual aged Cheddar cheesiness. Stain-your-fingers faux Cheez-It-ness just can’t compete.
Unspeakably more nuanced than takeout Thai, these stir-fried noodles boast a sigh-inducing balance of salty, sour, and sweet.
Looks like an upside-down cake. Tastes like an upside-down cake. Yet this sticky citrusy dessert couldn’t be more right-side up.
You’ll be glad you didn’t just run to the corner bakery when there’s an obscenely buttery, flaky, made-from-scratch croissant before you. Trust us.
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