How fortunate that all it takes to bring some sweetness and loveliness into one’s life is sugar, cashews, and a little patience.
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.
You’re not going to believe how easy it is to create this tartly sweet grape granita. Really. You wanna make a bet?
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
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.
Perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait ’til you learn the stealth ingredient.
Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. You’re welcome. Er, prego.
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.
You say artichoke. We say carciofi, Italian for “pointy leafy thing that turns meltingly tender when cooked like your nonna knows how.”
What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.
Perhaps the quickest pickles ever, these tongue-tinglingly tangy specimens come together in minutes. Bet you can’t eat just one.
Roasted potatoes on the grill magically means you can indulge your craving for roasted potatoes midsummer without heating up the entire kitchen. You’re welcome.
Ever swoon while eating your vegetables? That’s what we thought. Next time you desire a side that’s simple yet stunning, try this.
We’ve no idea where the saying “in a pickle” comes from, but we’d love to find ourselves in a jar of these subtly sweet specimens.
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