This dish, filled with wild garlic (a real flavor booster) and herbs, including basil mint, and parsley, adds up to a simple and elegant weeknight dinner.
We’ve no idea where this name came from, as there’s nothing foolish about conjuring a conversation-stopping dessert from just three ingredients. Nothing foolish at all.
This recipe is a game changer for those reticent to try cauliflower. Seriously. They—or you—won’t even recognize it.
Otherwise known as what’s for dessert tonight, this old-fashioned cake takes its name from a simple, two-ingredient glaze, or drizzle, that yields a crisp, sugary, lemony crust.
Ready in just half an hour, this simple but not unsophisticated stew brings you all the complexity of one that simmered twice as long. Sorry, Campbell’s.
The classic baked stuffed potato is gussied up here with sour cream, tangy blue cheese, scallion, chives, and pancetta. These bites make great party fare.
A beloved Brazilian candy, brigadeiros are chewy fudge balls that are rolled in sweet sprinkles, just for good measure.
A ridiculously creamy–and relatively simple–homemade caramel filling graces this properly flaky pastry. Salted butter–lots of it–lends this dessert just the right amount of decadence.
Coq au vin, aka chicken in wine, is a French classic that exists in countless incarnations. This rich, soulful riff from Julia Child is our default dish.
These wee cheese puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.
Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.
There’s one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: It starts with a vat of hot oil….
An inspired meal in minutes, this harried weeknight spaghetti solution melds eggs, cheese, and pancetta into a creamy sauce that cloaks every last strand.
This spicy tomato soup gets its heat from Thai Sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.
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