Plain and perfect, that’s what we consider this simple roast lamb recipe. Save it for lamb of such spectacular quality that it makes your soul sing.
Perfectly sticky but not overly sweet, this glazed ham is swell for Easter, Christmas, Thanksgiving, Sunday supper…shall we go on?
Baguette slathered with goat cheese and baked to toasty perfection with a can’t-mess-it-up vinaigrette and salad. Easy peasy.
The infatuation with all things pork belly continues. Here it’s infused with herbs and honey and left to cook low and slow until tantalizingly tender.
“Sooo easy.” “Incredible.” “I may never use store-bought sauce again.”That’s what folks are saying about this super simple Tex-Mex standby.
It’s as simple as X + Y = Z, with X = greens, Y = grains, and Z = a soothing, satiating bowl of soup. Finally, a practical application for algebra.
Got leftover spaghetti and some eggs? Then you’ve got supper. This recipe, from a chef at Chez Panisse, shows you how.
This outrageously satiating riff on Italian wedding soup swaps traditional beef and pork meatballs for turkey with the lilt of lemon.
Brined, salted, chilled, roasted, and pampered, this hen makes weeknight dinner as well as weekend entertaining a feat of ease.
What was once child’s play takes a turn for the fancy when gilded with sweet tart caramelized onion jam. Ohhhhhhhh baby!
Got eggs, stale bread, and a skillet? Then you’ve got supper. Seriously. Chefs do this. It takes less time than takeout. Tastes immeasurably better.
Smoky coffee smooths out the rough edges of sweetly earthy ancho for a flavor that’s a little atypical but altogether lovely.
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