Infused with spice, suffused with booze, and wrapped oh so neatly, this last course makes quite the lovely gift for guests to unwrap.
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.
You’re not going to believe how easy it is to create this tartly sweet grape granita. Really. You wanna make a bet?
A Southern chef’s riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
Behold, an exquisitely simple, sophisticated soup with a subtle celery root flavor that’s certain to make you swoon.
Crisp-skinned. Juicy. Aromatic. Easy. Gorgeous. Heavenly. That’s what we’re hearing about this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
Every Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here’s how the Leite family makes it.
Sweet, spicy, and just a little sassy. That’s what we think of this sensational synthesis of everyday ingredients. Slather it at will.
What’s spookier than a skeleton? Disembodied bones—meringue bones that are so sweet you just can’t resist the temptation to take a bite.
Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. You’re welcome. Er, prego.
Think you don’t need a recipe for roasting spuds? Try this technique, which we think works to a faretheewel. Then get back to us.
You say artichoke. We say carciofi, Italian for “pointy leafy thing that turns meltingly tender when cooked like your nonna knows how.”
Think you don’t like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
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