Not a recipe at all, this suggests simply to turn on the oven, toss whatever comes out of the ground, or the farmers market, with some olive oil, and roast.
This corn pudding is rich and sweet and ably balanced by the earthiness of mushrooms. Steak optional.
With their delicious, sweet, intense flavor, these tomatoes are swell additions to all sorts of dishes.
This is, inarguably, the perfect egg fried up, boasting a white that’s neither chewy nor gooey and a yolk that’s justifiably jiggly. We dare you to disagree.
Simultaneously creamy and crispy and chewy, these flourless French indulgences make us swoon each and every time, without fail.
Robust, meaty, bistro-style hanger steaks are seared and served alongside a trio of classic steakhouse sides: caramelized onions, sauteed mushrooms, and pan-roasted potatoes.
It wasn’t until a chef shared her ramps recipe that this longtime greenmarket goer started feeling the garlicky, leek-y love. And oh, how!
Roasting grape tomatoes intensifies their flavor and makes them all the more enticing in this anytime-of-year vegetarian tapas.
A classic that typically draws on duck confit, this froufrou French casserole is very nearly as sublime when used to disguise leftover holiday ham.
This flour-free and fancy-free Pavlova knows no religious affiliations, creating a stunning last course for Easter as well as Passover.
Don’t try to rush this ham. It’s slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.
Clams, spicy sausage, onions, tomatoes, garlic, and aromatics meld in a Portuguese cataplana, a sorta precursor of the pressure cooker
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