The essence of autumn, this recipe juxtaposes tender root vegetables, crunchy Marcona almonds, nutty brown butter, and the lilt of lemon.
This sautéed onions, chestnuts, and bacon recipe is salty, caramel-y, and ideal-y as a Thanksgiving side dish.
Made with both almonds and brown butter, this little number from Dorie Greenspan is the love child of sole amandine and sole meunière.
This stunning Southern belle and its dozen tiers—yup, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
For this boozy cocktail, bourbon, maple syrup, and lemon juice are shaken and served with a cinnamon stick garnish. Autumn sipping, anyone?
A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.
This evocatively named dip isn’t the same as the one of yore. It’s got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.
This classy little number shamelessly flaunts its herbal notes, making it as suave and cosmopolitan as far more complicated, not to mention classic, cocktails.
Bruschetta rubbed with garlic and loaded with tomato are de rigeur summer fare. Pile heirloom tomatoes on the toast for a twist on the classic.
Few things say spring like the brilliant green of a fava bean. Here, a little help on how to harness these harbingers of warm weather.
This madcap Italian nightcap swirls together vodka, Prosecco, and lemon sorbet to ridiculously satiating, giggle-inducing effect.
Classic bistro cooking at its best, sole meuniere maintains a balance between nutty brown butter and the lilt of lemon. A simple dish with a complex taste.
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