How to explain these wine poached pears? “Lovely” and “simple” and “quick” and “easy” and “impressive” come to mind.
One taste of these sweetly sour little lovelies and we assure you, you’ll be convinced that yes, the world needs pickled grapes.
Remember back when “bone broth” was simply called “beef stock”? Oh, well. Still simple to make. Still spectacular to taste.
We’ve tested a lot of pasta alla Norma recipes in our day, and we gotta say, after trying this one, we’re calling it quits on our search.
The number one complaint of folks who don’t like turkey burgers is dryness. Number two is blandness. This recipe is neither.
Acidity. Saltiness. Sharpness. Herbaciousness. This North African salad is where all these elements collide to quite lovely effect.
Given its multitude of tastes, textures, and temperatures, this salad is certain to remind you there’s more to this cuisine than pad Thai.
Tastes like “bananas and blueberries and creamy icy summertime.” That’s what folks are saying about this spectacularly simple smoothie.
“What’s up?” you ask. We actually prefer “What’s sup?” as it more pointedly asks what lovely thing you’ve been supping as of late.
It’s as simple as X + Y = Z, with X = greens, Y = grains, and Z = a soothing, satiating bowl of soup. Finally, a practical application for algebra.
This easy, cheap, weird, and truly magical one-ingredient ice cream calls for nothing but bananas and your food processor. Oh, and a spoon.
Move over, cole slaw. There’s a new slaw in town, and it features everyone’s favorite dark leafy green.
Carrots. Apple. Lime. That’s all it takes to toss together this easy juice, whether for breakfast, lunch, or somewhere in between.
David surprises himself and all of us by trying something that’s actually healthful—quinoa. His response surprised us all even more.
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