This eggplant Parmesan isn’t exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
If you’ve been looking for an excuse to invite folks over this summer, here it is. Less than 10 minutes from start to wipe-the-creamy-dip-from-your-lips.
Yep. We smoked, pickled, and fried these spuds. And we’ve no regrets. David divulges—and indulges—all in this blog post.
C’mon, potato salad mavens. We’ll show you our fave potato salad stir-ins if you show us yours.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
As far as pickles are concerned, these are pretty instant in terms of gratification, pretty complex in terms of satisfaction.
Hey, ‘member those mushy mashed potato cakes mom used to make from leftovers? Yeah, well, these are nothing like them.
Quickles. It’s what we call pickles that can be made in mere minutes without the usual canning. (Quick. Pickles. Get it?!)
Please consider this recipe an alternative to leaving your abundance of zucchini on your neighbor’s porch in the dead of night.
Yoohoo, you who’s trying to eat more healthfully, start cramming carrots in your pieholes with this satisfying little number.
Limp onions that take 20 minutes to soften are no substitute for the complex sweetness of these properly caramelized alliums.
All the flavor of wings. All the virtuousness of cauliflower. In retrospect, we’re sad it took someone this long to come up with it.
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