This eggplant Parmesan isn’t exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
Why make banh mi at home? Uh, why not? Besides, you’ll never find this swanky spiced salmon rendition anywhere else.
If you’ve been looking for an excuse to invite folks over this summer, here it is. Less than 10 minutes from start to wipe-the-creamy-dip-from-your-lips.
Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.
Barely a recipe, this weeknight salvation is more like a simple blueprint for eating in season. Amen to that.
We just can’t stop dribbling these easy yet elegant oils—infused with basil, chile, curry, and more—over everything.
As far as pickles are concerned, these are pretty instant in terms of gratification, pretty complex in terms of satisfaction.
Quickles. It’s what we call pickles that can be made in mere minutes without the usual canning. (Quick. Pickles. Get it?!)
Betcha can’t tell the difference between these zucchini pickles and cucumber pickles. Even if you can, we think we know which you’ll prefer.
Hope you’re not the indecisive sort, ’cause this oatmeal cookie recipe requires some decisions. Let the baking hijinks begin.
Limp onions that take 20 minutes to soften are no substitute for the complex sweetness of these properly caramelized alliums.
What’s that you ask? When’s an appropriate time to serve pot stickers? We honestly can’t think of a time that’s not appropriate.
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