A rib eye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes puréed with butter galore do quite nicely.
Say hello to the most requested recipe of the New York Times. This plum torte by Marian Burros appeared in the food section a total of twelve times. Translation: a real winner.
Also called a Dutch baby, this pancake makes for a dramatic-looking breakfast and dessert. Baked in the oven, the pancake poufs up—toasty and high. Ahhh!
Roasting rainbow swiss chard is a treat during cooler weather when the leaves are no longer at their peak. A bit of olive oil is all you need.
These sweetly savory scones are insurgents of sorts, playing loose and fancy-free with the flavor of a slab of Cheddar atop everyone’s favorite pie.
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.
Take a close look at this sandwich and you’ll realize you’re just a few ingredients away from feeling like a kid again.
A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.
This boldly flavored classic Portuguese cake with an unforgettable crumb smacks of citrus in a way that no other cake can. The secret? A fruity olive oil, winter oranges, and this recipe.
Chinese five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn’t hurt.
Love food is food you cook for the one you love. Not just lobster and Champagne. The day-to-day stuff, too. As David finds, after 17 years with The One, they’ve still got it.
A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste from ample butter, eggs, and cream, and its inimitable texture from layer after layer of apples.
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