What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.
Perhaps the quickest pickles ever, these tongue-tinglingly tangy specimens come together in minutes. Bet you can’t eat just one.
Ever swoon while eating your vegetables? That’s what we thought. Next time you desire a side that’s simple yet stunning, try this.
This shamelessly simple trick transforms disappointingly ho-hum tomatoes into insatiably sticky, squidgy little lovelies.
Perhaps the quickest, richest, savviest strategy for gussying up spring stalks that you’ve ever encountered.
With all due respect to Kermit, being green has never been so easy–nor so darn enticing–as this simple, savvy, spring-y sweet pea soup.
This recipe turns out obscenely aromatic, ridiculously moist spuds the likes of which you ain’t ever seen before. And you thought potatoes were boring.
Think a recipe for roast asparagus isn’t necessary? We thought so, too…until we tried this. Perfect spears, time after time.
A lilt of lemon and hints of thyme dance throughout this simple risotto, which our testers tout as the best they’ve ever tasted.
Before you roll your eyes and mutter, “Do I need another mashed potato recipe?” we suggest you try these simple, sinful, pleasingly chunky smashed spuds. The answer, you’ll find, is yes.
An easy and elegant way to coax tough spears of asparagus to goodness (andby that we mean concealing any out-of-season sins with cheese and bread crumbs).
These subtly spiced, lightly crisped sweet potato wedges will have everyone clamoring for more–and, we dare say, no one guessing they’re healthful.
Incomparably better than what comes out of a box, this mac n cheese is so darn good, it may even be better than what Mom used to make. Velveeta optional.
A precursor to hash browns, pan boxty is shamelessly simple and flagrantly frugal. Can’t say as we’ve improved any on this Irish classic.
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