We think you’ll come to understand our giddiness about this effervescent elixir the second you take a sip.
Oh yes we did! That is, we deep-fried a childhood classic and pronounced it perfect. We think you will, too. This is love, baby.
Limp onions that take 20 minutes to soften are no substitute for the complex sweetness of these properly caramelized alliums.
When we say this intensely hued pasta is simply stunning, we mean it’s visually breathtaking. Also that it comes together so simply it stuns us.
All the flavor of wings. All the virtuousness of cauliflower. In retrospect, we’re sad it took someone this long to come up with it.
Pillowy little poufs of potato-y perfection from the ultimate authority in Italian cooking. (No, not your nonna. The Silver Spoon.)
Boozy prunes. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for these little lovelies.
Easy. Quick. Amazing. Wonderful. Warm satisfaction. Won the make-it-again award. That’s what folks are saying about this soup.
Dust off that waffle iron. You’re going to want to give these crisped dimples and the ooey, gooey cheese they contain a whirl.
Um, 5 minutes hands-on time for a loaf of bread? Please. That’s nothing. Nothing short of a miracle, that is.
A classic. And even better than we remembered. It’s like childhood 2.0. (We mean that in the best possible way, Mom.)
As a digestive, or after-dinner drink, limoncello is an Italian classic. How do you say “hiccup” in Italian?
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