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.
Spring asparagus gets the luxe treatment with prosciutto, knee-wobblingly rich and buttery croutons, and a gently poached egg.
These easy peasy torn pieces of bread absorb the oil and butter through sloooooooow cooking, resulting in croutons that are obscenely crunchy.
Simultaneously creamy and crispy and chewy, these flourless French indulgences make us swoon each and every time, without fail.
With honey, bay, rosemary, thyme, garlic, and parsley, this brine from chef Thomas Keller lends unspeakable amounts of flavor to pork.
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.
Most of us may need a stiff drink on April 15th, but this cake is loaded with plenty of butter and booze. Consider it a classy alternative to a bottle of vodka.
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!
These jam tartlets are a mouthful of surprises: crisp, buttery crust, tangy jam, and sweet, crumbly streusel. Serve them as a snack or picnic fare.
These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.
This riff on the much-ballyhooed blackout cake from Ebinger’s in Brooklyn, NY, has the same pudding-like filling, the same tender chocolate cake, and the same rich, rich, rich frosting.
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