Who needs those spice packets? There’s ample zing in these slightly citrusy tacos to be both sassy and sophisticated.
Tartly sweet. Or sweetly tart. We can’t quite discern which best describes this simple, stunning sorbet. Not that it really matters.
Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
This five-ingredient fix, a restaurant classic as well as a simple weeknight supper, will have you practicing your acceptance speech.
Is using a slow cooker cheating in terms of cooking? Nah. Is it taking the easy way out? Heck yeah.
Not that making homemade chicken stock is difficult, but this slow cooker chicken stock? The easiest ever.
Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
We may not know how to pronounce this insanely satiating comfort food fix, though we’ve certainly mastered tucking into it.
This good old-fashioned soup has a frugal heartiness once needed by day laborers, a satiating subtleness now appreciated by foodies.
Close your eyes and we swear you’d never guess this sweet, banana-y smoothie is suffused with good-for-you greens.
When blogger Luisa Weiss, aka The Wednesday Chef, thinks of home, there’s one recipe that comes to mind.
Lovely and delicate, these shortbread cookies with a lemony lilt have a crunch that gives way to sweet, sweet nothingness.
This recipe turns out terrific barbacoa—you know, spiced shredded meat—of all sorts with barely any effort.
A hefty shot of booze makes for a batter that’s thin, crackly, and clings to the onions such that it’s barely there.
Slightly tart and eminently easy, this tomatillo sauce makes ample to stash some in the fridge for later. Cook once, eat twice. Whew.
Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop into homemade tomato soup & sigh.
This made-from-scratch soup requires barely more effort than heating up some Campbell’s, though the taste is worlds apart.
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
Some things are so simple as to seem almost plain—until you taste them. Hollandaise is one such perfectly simple staple.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail