Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
A dense, sweet, rich, buttery pound cake becomes even more indulgent, if you dare, with a heavy-handed drizzle of caramel glaze.
A riff on the classic Caesar Salad, this salad calls for spinach, radicchio, and bacon. Croutons seasoned with cheese and garlic add crunch and flavor.
With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.
The secret to this classic? Could be the two types of apples, one tart and one sweet. Then again, that uber buttery crust ain’t bad, either.
Paella, the classic Spanish dish, is given the full treatment here. You don’t need a paella pan to make this paella recipe, either. A Dutch oven will do.
A dark, bittersweet chocolate cake is layered with a caramel-y filling of coconut and chopped pecans and stacked tall for a dessert to impress guests.
For this pork loin recipe, Mario Batali blends porchetta, a highly seasoned boneless roast suckling pig with pork loin. An intense porchetta recipe.
Cupcakes aren’t just for kids — grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting.
Chicken Marbella, a sell-out at The Silver Palate, is filled with chunks of chicken and flavored with vinegar, brown sugar, dried plums, and olives
A cipollini and blue cheese tart your guests will love. Try to stay true to the ingredients, but if you can’t find Bleu de Gex, substitute Stilton.
This deliciously earthy salsa with a kick is great on grilled beef, chicken, or fish. You won’t believe what can do for sandwiches.
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