What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.
Not a lot has changed since you last had this after-school classic. It’s still simple. And it’s still gosh darned comforting as heck.
This easy-peasy, seemingly fancy-schmancy, late-summer dinner is a cinch to make—and to clean up after. You’re very welcome.
Just like what you’ll find along the winding highways and byways of coastal Maine–a toasted bun cradling supple mayo-swaddled lobster.
A tumult of sensations, this cool, creamy, simple salad juxtaposes tastes and textures to fancy schmancy effect.
Haute yet homey, this rustic Italian cake will cause you to anticipate plum season like never, ever before.
A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
Drama. Intrigue. Aroma. Ease. These, too, can be part of your weeknight routine with this simple, surprising tactic to cooking fish.
Words sort of escape us when we attempt to describe just how simple, stunning, and scrumptious we find this dish. Just…wow.
The simplest and most summery dessert we know–complete with juice dribbling down your chin–just got even more spectacular.
How to make head-turning, crowd-pleasing ribs? Simple. Forgo the dry rub on ’em. Smoke ’em low and slow. And slather ’em with a boozy sauce.
We have precious few absolutes, yet we always, always keep things simple with sea scallops. Why shroud that supple sweetness?
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