Black-Eyed Peas with Spinach

After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.

  • Quick Glance
  • 20 M
  • 2 H
  • 2

Mulled Wine Sorbet

Winter’s answer to sangria. Zinfandel, Cabernet, Beaujolais, or Bordeaux, it matters not.

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  • 15 M
  • 1 H, 30 M
  • 4

Indian Fried Dough | Jalebi

Just squiggle this easy peasy batter in oil, sizzle until golden, then dunk in an insanely sweet syrup. Frightfully, irresistibly good.

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  • 30 M
  • 55 M
  • 2

Homemade Vanilla Extract

It’s true what they say. If you want something done right, you have to do it yourself. Vanilla extract is no exception.

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  • 5 M
  • 5 M
  • 36

Cashew Brittle

How fortunate that all it takes to bring some sweetness and loveliness into one’s life is sugar, cashews, and a little patience.

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  • 30 M
  • 30 M
  • 4

Cranberry and Orange Relish

It doesn’t get much simpler than this make-ahead relish. Just simmer cranberries, sugar, and orange until you hear a “Pop!” and then plop it in the fridge.

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  • 5 M
  • 15 M
  • 20

Concord Grape Granita

You’re not going to believe how easy it is to create this tartly sweet grape granita. Really. You wanna make a bet?

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  • 5 M
  • 3 H
  • 0

Olive Oil Mashed Potatoes

We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.

  • Quick Glance
  • 10 M
  • 45 M
  • 6

Amped-Up Portuguese Red Pepper Paste

Every Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here’s how the Leite family makes it.

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  • 10 M
  • 10 M
  • 8

Pickled Jalapeno Peppers

Perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait ’til you learn the stealth ingredient.

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  • 20 M
  • 20 M
  • 60

Broccoli Rabe with Roasted Garlic

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. You’re welcome. Er, prego.

  • Quick Glance
  • 10 M
  • 1 H
  • 2

Oven-Roasted Fries

Think you don’t need a recipe for roasting spuds? Try this technique, which we think works to a faretheewel. Then get back to us.

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  • 10 M
  • 45 M
  • 4

Braised Artichokes with Garlic and Thyme

You say artichoke. We say carciofi, Italian for “pointy leafy thing that turns meltingly tender when cooked like your nonna knows how.”

  • Quick Glance
  • 25 M
  • 1 H
  • 4

Summer Vegetable Gratin

What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.

  • Quick Glance
  • 45 M
  • 1 H
  • 0
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