Silken, garlicky mashed potatoes manifest in mere minutes thanks to a super simple technique that’s perfect for when you’re entertaining or just plain hungry.
A sublime yet simple approach to cooking this most impressive roast. Certain to win friends and influence people–not to mention make phenomenal sandwiches the day after.
Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.
Sweet. Spicy. Earthy. Puckery. Since when did anything–or anyone–at your table ever boast such character? Certain to compensate for lulls in the conversation among your duller dinner invitees.
We’ve no clue why the French felt compelled to roll chocolate cake with ganache in the likeness of a log. But with a taste like this, who the heck cares?
Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex–and who’d have thunk it’s as easy as heck to make?!
A sweet-tart side dish sensation. These carrots of any–or many–hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.
Whoever first thought to beat sugar and egg whites into pillowy peaks has our gratitude. So does author Annie Rigg for thinking to swirl in cocoa and cinnamon.
Whether your knack for cookie-decorating leans toward fancy schmancy or basic buttons on gingerbread people, you need a foolproof royal icing. Look no more.
Mushrooms and butter and garlic. Think you’ve been there, done that? Trust us, you haven’t. Not like this.
These lovely lollies’ unexpected and intriguing taste may prove elusive to those not in the know. Subtle never tasted so sweet.
No mere mash, this creamy potato purée owes its uber velvetiness to indecent amounts of butter and cream. Oh yeah.
One way to down your sweet potatoes? Drown them in butter, sugar, bourbon, and maple syrup. It’s The Southern Way. And we can’t say we have a problem with this.
We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one we prefer?
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