Ever find yourself in something of a frenzy for figs? Here’s how to put that lovely excess to swell and swanky use.
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 salmon rendition anywhere else.
Looking for an excuse to invite folks over? Here it is. Less than 10 minutes from start to wipe-the-creamy-dip-from-your-lips finish.
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?!)
Please consider this recipe an alternative to leaving your abundance of zucchini on your neighbor’s porch in the dead of night.
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.
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