This swanky sangria relies on a pretty pink rosé and some seriously stunning summer fruits for its sassy and savvy look and taste.
With one taste of these quesadillas, we sighed and said, “Oh! So THAT’S what you’re supposed to do with squash blossoms!”
This gin-spiked sparkling lemonade is perfect for sweltering summer afternoons. And, fittingly, it couldn’t be easier to toss together.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
We just can’t stop dribbling these easy yet elegant oils—infused with basil, chile, curry, and more—over everything.
We’re thinking about petitioning for the word “julep” to officially function as a verb as well as a noun. Julep us!
Hey, ‘member those mushy mashed potato cakes mom used to make from leftovers? Yeah, well, these are nothing like them.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
It’s sooooo easy to wake up or come home from work, fry some eggs, and plop them on a tortilla. Sooooo ridiculously easy.
With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.
Regardless of whether you’re from Cincinnati or have ever experienced Cincinnati chili, you’ve gotta try this recipe. Trust us.
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.
This one’s for the gluten-free, dairy-free, low-carb, and Paleo peeps. It’s unlike anything you’ve ever had, we guarantee it.
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