This simple recipe turns out comfort food of the most refined order. Not bad for a one-pan Sunday supper.
Sweet and savory collide in this old-time apple jelly that you can slather on toast, plop on a cheese plate, or take by the spoonful.
These little zucchini crisps are dangerously moreish and make a surprisingly stunning nosh alongside a glass of white wine.
Scented with star anise, not overly sweet, and just 25 minutes from start to finish. Talk about our sorta summer dessert.
Learn firsthand the virtues of tea made from fresh mint versus a teabag—and yes, said virtues include ease and simplicity.
Peachy keen. That pretty much sums up how we feel toward this simple, skewer-y salad of sorts. Just can’t get enough of it.
Acidity. Saltiness. Sharpness. Herbaciousness. This North African salad is where all these elements collide to quite lovely effect.
This take on the classic contains no raw egg, so make it for everyone you love—even the old, the young, and the preggers.
“Just the right balance of tangy and sweet.” “Easy to make.” “Not a big production.” “Perfect.” That’s what folks are saying about this.
Got leftover coffee in that pot? Don’t toss it in the sink. Pour it into ice cube trays and freeze. No more watery iced coffee ever.
No sugar. No creepy preservatives. Nothing but blueberries, plain yogurt, honey, lemon juice, purple smiles, and requests for seconds.
This is gluten-free and paleo-friendly, for those keeping track of such things. But it’s also good enough for anyone to want a slice.
Anyone else ready for another weekend? If so, we’ve got the sultry Spanish sipper that’ll get everyone in the mood…to party, that is.
Don’t goo up this burrata recipe with salad or condiments, please. Let’s just let the big gorgeous milk white orb speak for itself.
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