The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
These thickly sliced, richly spiced, slowly roasted spuds will zap as much life into you as your morning caffeine fix. Zow!
A spuddy, you ask? It’s what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.
A hefty shot of booze makes for a batter that’s thin, crackly, and clings to the onions such that it’s barely there.
This roasted chiles recipe lends a smokey, indefinably authentic flavor to all manner of Mexican and Tex-Mex dishes. Here’s how to do it flawlessly.
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.
One taste and you’ll forget all about that butter and brown sugar trick your mom taught you long ago. Promise.
It doesn’t get much simpler than this make-ahead relish. Just simmer cranberries, sugar, and orange until you hear a “Pop!” and then plop it in the fridge.
Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
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