An autumnal take on classic summer pudding that melds booze and berries and apples and plums to really quite lovely effect.
This is one besotted bird. As in blotto. Blitzed. Buzzed. Boozy. Not that we’re complaining. Nope. Not at all.
Think you don’t like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.
Perhaps the quickest pickles ever, these tongue-tinglingly tangy specimens come together in minutes. Bet you can’t eat just one.
This simple godsend of a side dish means not just superbly satiating spuds but a respite from turning on the oven.
Ever swoon while eating your vegetables? That’s what we thought. Next time you desire a side that’s simple yet stunning, try this.
This shamelessly simple trick transforms disappointingly ho-hum tomatoes into insatiably sticky, squidgy little lovelies.
The simplest and most summery dessert we know–complete with juice dribbling down your chin–just got even more spectacular.
We have precious few absolutes, yet we always, always keep things simple with sea scallops. Why shroud that supple sweetness?
A carrot cake like no other, this savory yet sweet revelation is at once crisp yet tender, stealthily healthful yet shamelessly compelling.
With all due respect to Kermit, being green has never been so easy–nor so darn enticing–as this simple, savvy, spring-y sweet pea soup.
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