This crazy satisfying, ridiculously cheap, pantry-minded supper consists of just pasta, cheese, oil, salt, pepper, and a nifty technique.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
A Japanese classic turned vegan, this miso soup is so quick and lovely we suspect no one will ever notice the difference.
Here’s how to embellish a childhood classic with the help of a little leftover holiday ham and some fancy French mustard.
This gluten-free macaroni and cheese recipe is made with pasta, cheese, and pasta cooking water. That’s it. Quick and easy dinner.
Leftover turkey never had it so swell as in this iconic, incredible hot brown sandwich made with bacon and bubbling hot cheese sauce.
Roast butternut squash. Nutty whole grains. Fragrant fall spices. Bitter radicchio. Sweet dates. Our sorta salad.
The Attack of the Killer Cherry Tomatoes took place at David’s this summer. [Spoiler alert!] Here’s how it ended.
“These hit the flavor spot.” “Delicious.” “I’ll make these again.” That’s what folks are saying about this recipe.
Just like the classic British sandwich—but better.
“A pretty killer combination of broccoli and Cheddar.” “As perfect as perfect can be.” That’s what folks are saying about this recipe.
This is like baked ziti but in a blissfully easy, low-fuss, nothing-fancy, use-up-your-leftovers, comforting-as-heck sorta way.
Roast beets so sweet they taste like candy. A scoop of creamy goat cheese. Some peppery greens. And a generous drizzle of honey.
A soulful and satiating quiche. Serve it with some chilled wine at supper or serve it with even more wine at brunch.
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