And by “giant,” we mean ginormous. Whopping. Biggest ever. Cookbook author and intrepid pasta eater Domenica Marchetti divulges both recipe and reason.
A stick-to-your-ribs recipe in which plain old pintos are doctored up with apple cider, onion, salt pork, molasses, and mustard. Amen.
Sure, you could traipse to a bakery and buy brioche rather than make them yourself. But where’s the satisfaction in that?
This sexy, simple gnocchi is all Roman La Dolce Vita, made with semolina flour and not potato. See for yourself how seductive it can be.
A batch of hazelnut-inflected, raspberry-jamwiched linzers is nothing if not a testament to your heart most definitely being in the right place.
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.
The essence of autumn, this recipe juxtaposes tender root vegetables, crunchy Marcona almonds, nutty brown butter, and the lilt of lemon.
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, and ever so slightly sweet waffles that do as much for your happiness as they do for your health.
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 refrigerator jam doesn’t require canning and processing and preserving. It just requires strawberries, sugar, a pot, and a fridge.
Pasta made by hand according to tradition is unspeakably more supple, lovely, and gratifying than store-bought. It’s also waaaaay cheaper.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail