These simple yet superlative little cakes are quite mind-blowing in their poundcake-like loveliness. Go on. See for yourself.
Eggs Florentine, Benedict, and Arnold. Sorta sounds more like a network of Revolutionary War spies than a brunch menu, yes?
Let’s get clear about what hummus is and what it ain’t. Real hummus tastes like nothing but hummus. Not fancy. Just perfect.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
David finally learns to make pain d’epi, the loaf of bread that he’s been lusting after for decades, and finds it to be easy peasy. Whew.
Limp onions that take 20 minutes to soften are no substitute for the complex sweetness of these properly caramelized alliums.
When we say this intensely hued pasta is simply stunning, we mean it’s visually breathtaking. Also that it comes together so simply it stuns us.
Pillowy little poufs of potato-y perfection from the ultimate authority in Italian cooking. (No, not your nonna. The Silver Spoon.)
Um, 5 minutes hands-on time for a loaf of bread? Please. That’s nothing. Nothing short of a miracle, that is.
Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
David reveals his pie-crimping obsession and admits he’s been outcrimped by baker Libbie Summers and her 20 cool and classy pie crust tactics.
Yeah, yeah, we know. You don’t need a recipe for Yukon golds, butter, milk, and salt. Or so you think. Try this and get back to us.
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