With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.
When we say this intensely hued pasta is simply stunning, we mean it’s visually breathtaking. Also that it comes together so simply it stuns us.
What’s that you ask? When’s an appropriate time to serve pot stickers? We honestly can’t think of a time that’s not appropriate.
Pillowy little poufs of potato-y perfection from the ultimate authority in Italian cooking. (No, not your nonna. The Silver Spoon.)
Regardless of whether you’re from Cincinnati or have ever experienced Cincinnati chili, you need to try this recipe. Seriously.
Served in every beer hall in eastern France, choucroute garnie is the hot dog and sauerkraut dish of Alsace. To which we say, oui!
Some would say Paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.
Bet you’ve already got everything you need for this frugal pantry pasta. All you need now is 15 minutes to pull it together.
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
Forget, for a moment, how lovely a turkey imbued with smoke would be and think how lovely an empty oven on Thanksgiving would be.
Know that little ditty about how some poor hungry soul’s meatballs were lost when somebody sneezed? It always makes us sad.
A superlative, albeit not standard, pizza with a thin sheen of béchamel, three cheeses, and a starring role as appetizer.
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