Simultaneously creamy and crispy and chewy, these flourless French indulgences make us swoon each and every time, without fail.
Robust, meaty, bistro-style hanger steaks are seared and served alongside a trio of classic steakhouse sides: caramelized onions, sauteed mushrooms, and pan-roasted potatoes.
Most of us may need a stiff drink on April 15th, but this cake is loaded with plenty of butter and booze. Consider it a classy alternative to a bottle of vodka.
It wasn’t until a chef shared her ramps recipe that this longtime greenmarket goer started feeling the garlicky, leek-y love. And oh, how!
These jam tartlets are a mouthful of surprises: crisp, buttery crust, tangy jam, and sweet, crumbly streusel. Serve them as a snack or picnic fare.
These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.
This riff on the much-ballyhooed blackout cake from Ebinger’s in Brooklyn, NY, has the same pudding-like filling, the same tender chocolate cake, and the same rich, rich, rich frosting.
Roasting grape tomatoes intensifies their flavor and makes them all the more enticing in this anytime-of-year vegetarian tapas.
A classic that typically draws on duck confit, this froufrou French casserole is very nearly as sublime when used to disguise leftover holiday ham.
Writer and cookbook author Mai Pham reminiscences about her childhood in Vietnam and one of its beloved comfort foods, pho, or beef noodle soup.
This classic Moghul recipe is teeming with lamb and spinach. Lovely with Indian breads or rice or both, it’s a little bit of India brought to your home.
This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.
Mixing potato and celery root to make mashed potatoes is, well, genius. Not as heavy as traditional mashed, this has added flavor from the celery knob.
The secret to this Northern fried chicken recipe? Matzoh meal and honey. No lie.
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