“Super easy.” “Great with beer.” “Disappear fast.” “Yummy!” That’s what folks are saying about this recipe.
A contemporary take on a ’70s classic, these stuffed ‘shrooms have an undeniable appeal—everyone’s fave dinner party nosh.
An unexpected yet inspired concoction of sweet, salt, and smoke that’ll put your childhood recollections of brittle to shame.
“Super easy.” “Quite addictive.” “Divine.” That’s what folks are saying about these surprisingly seductive spiced seeds.
“I’ve actually had friends lift their gratin dish and lick it clean—right at the table!” says David Lebovitz. Uh, we’ll have one of those.
Surely you’ve heard of potatoes roasted in duck fat? Same basic principle—and unspeakable loveliness—applies here.
It’d be far more apt to call this “Spiked Cider” or “Boozy Cider” given the benevolent amount of bourbon in this toddy.
All the flavor of traditional pain d’épices, none of the gluten. This super simple cake certainly has some je ne sais quoi.
We can imagine all manner of occasions where this easy, last-minute phyllo phenom would be welcome. Can’t you?
Crisp roast chicken skin makes everything better. And we mean EVERYTHING. Witness these bewitching deviled eggs.
Simple. Seasonal. Sophisticated. Sassy. Sublime. All qualities we swoon to in a dessert. All found right here.
Ever find yourself in something of a frenzy for figs? Here’s how to put that lovely excess to swell and swanky use.
Low in alcohol, slightly bitter, and takes the edge off a long day. Can’t think of anything else we’d care for in an aperitif. Can you?
Sweet but not too sweet, this simple summer dessert is sorta the French take on the crumble. God, we love the French.
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