Every once in a while, along comes a loaf that’s so rustic, so memorable it ruins every other bread experience. Here’s that loaf.
David tries his hand–and The One’s patience–at making a luxuriously rich, make-you-go-wobbly-in-the-knees duck stock. And he succeeds, on all counts.
Grandmothers tend to know a thing or three about pastry. Flakey, tender, buttery pastry. Witness this world-renowned chef’s recipe from his trusted grand-mère.
We beg to differ with the name of this fetching creation, as it’s far too easy to mistake “basic” for “blah.” Far more fitting, we think, is “best white cake.”
Find yourself a little melancholy at the impending end of citrus season? Extend the ephemeral with these puckery–and perfect–preserves.
Whether your knack for cookie-decorating leans toward fancy schmancy or basic buttons on gingerbread people, you need a foolproof royal icing. Look no more.
This all-butter, no-fuss pastry crust comes together with ease and flakiness thanks to a little well-worded hand-holding that caters to pastry-making virgins.
An all-purpose white sauce that melds rich, creamy, and nutmeg-y, béchamel is nothing but milk, butter, flour, salt, pepper, and a pinch of spice. Simple, yes?
Ideal for lazy weekends as well as harried weekdays, these soft-boiled eggs are cooked to perfection in less than five minutes. You’re welcome.
Not your everyday vinaigrette, this one pushes the amount of balsamic to epic proportions—to great effect. Drizzle with impunity to lend anything oomph.
Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, heck, with anything you please. Tofu, anyone?
Tastes just like what they slide in front of you at trattorias in Italy, with someone’s nonna in back rolling out sheets of fresh pasta, upper arms jiggling.
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