This supple, falling-apart tender pork roast may require a lot of time in the oven, but barely any time at all from the cook.
A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste from ample butter, eggs, and cream, and its inimitable texture from layer after layer of apples.
Nutty, hearty, ever so slightly sweet, wholesome waffles that do as much for your happiness as they do for your health. Good to the grain, indeed.
Who knew Katharine Hepburn was as agile at baking as she was acting? These brownies make us think she missed her true calling.
This quick strawberry jam doesn’t require all that daunting canning and processing. Just strawberries, sugar, and a pot.
Pasta made by hand according to tradition is unspeakably more supple and gratifying than store-bought. It’s also way more vibrant.
Pho bo, a beloved noodle soup, is a complete meal and is best served for breakfast or lunch on a weekend. Its broth is fragrant of beef, anise, and ginger.
This flour-free and fancy-free Pavlova knows no religious affiliations, creating a stunning last course for Easter as well as Passover.
Coq au vin, aka chicken in wine, is a French classic that exists in countless incarnations. This rich, soulful riff from Julia Child is our default dish.
Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.
A riff on Nabisco’s Mallomars, these mallowmores meld made-from-scratch marshmallows, graham crackers, and chocolate to ridiculously great effect.
Luxuriously broad noodles known as pappardelle become all tangled up in this hearty bolognese sauce. Whereas the pasta is fresh, the sauce can be made ahead.
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