Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.
Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.
With one taste of these quesadillas, we sighed and said, “Oh! So THAT’S what you’re supposed to do with squash blossoms!”
This gin-spiked sparkling lemonade, perfect for sweltering summer afternoons, is named after an early 19th-century hoax. Honest.
Pucker up, cuz you’re going to want to smooch the bejeebers out of this ridiculously easy, sweetly tart sipper. Wowsa.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
Crêpes have got nothing on the crisp, delicate little lovelies known as ah-boh, the famed street food found throughout Burma.
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.
Let’s get clear about what hummus is and what it ain’t. Real hummus tastes like nothing but hummus. Not fancy. Just perfect.
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