We’ve been smitten with this deliciously earthy, smoky chipotle salsa since the moment we tried it. You will be, too.
Idiazábal, smoked Spainish cheese, is marinated in a rosemary-thyme-infused oil seasoned with garlic and black pepper. A simple snack or tapas.
Store-bought puff pastry works best for making this elegant looking baked Brie with apricot preserves. Choose a Brie that is firm and unripe for success.
Warm ricotta fritters for dessert provides a delicious end to a weekend brunch. Serve with seasonal fruit or drizzled with honey or maple syrup.
For brunch these corn scones are brown sugar sweet with a savory aroma of rosemary. Brush with melted butter and turbinado sugar for deep golden color.
Nothing beats homemade orange marmalade for Sunday brunch. Well, maybe hot scones to slather the marmalade on. Tart and sweet, this makes a great gift.
For this French toast recipe, thick slices of challah are soaked in eggs, coated in coconut and cornflakes, then griddled. Maple syrup crowns the dish.
A flakey crust cradles silky lemon curd with a surprise: A layer of chocolate slathered underneath.
These just-the-right-size cakes have a crisp, brownie-like surface, a moist, pudding-like center, and, lurking beneath, a blissful pool of fudge sauce.
Creamy goat cheese, leeks, and Swiss chard come together in this flaky tart. Plumped raisins and pine nuts are sweetness and crunch. A perfect brunch dish.
Perhaps the most crunchy peanut butter cookies you’ll make. Seriously. And that from folks who’ve tried a lot of peanut butter cookies.
These intensely flavored vegetarian main-course or side-dish cakes are rich with mushrooms, sticky rice, shallots, scallion, and black sesame seeds.
Topped with a layer of creamy caramel and crunchy pecans and then drizzled with chocolate, these brownies are cousins of the candies known as turtles.
Blood oranges take center stage in this winter/spring salad. Arugula, dates, parmesan cheese, and roasted almonds share the plate. A simple supper.
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