Simple enough to commit to memory, these tipsy turkey cutlets take minutes to make yet taste like you slaved for hours.
If spring had a taste, we dare say it’d be this simple yet sophisticated tart with its cheese custard, shatteringly crisp phyllo crust, and row after row of spring spears.
This much-ballyhooed ‘wich from Hog Island Oyster Bar in San Francisco is stuffed with fromage blanc, Gruyère, Cheddar, and Havarti. Talk about the stuff romance is made from…
Bury a whole snapper in a heap of wet salt, shove it in the oven, and forget about it. Your reward for so little effort? Moistest fish ever.
It may seem criminal to bathe the walloping nutrition of lentils and mushrooms in anything but wholesomeness, but there’s something to be said for quality of life. Hello, bacon!
This sassy roast chicken gets its moist meat and ultra-crisp skin from the two-step process of searing it in a skillet then sliding the whole thing in the oven. Simplicity.
A blur of sweet, smoky, creamy goodness, this tartine of sourdough, a schmear of blue cheese, and a dribble of honey makes basic bruschetta seem humdrum.
This goes-with-anything veggie side relies on pantry staples, comes together in 10 minutes, makes minimal cleanup, and lowers your husband’s cholesterol. You’re welcome.
Some consider this Catalan classic to be the great Spanish acquisition considering how it’s so very versatile (and vegetarian).
This cauliflower gratin recipe from Dorie Greenspan is French comfort food, yet it wouldn’t be out of place on a distinctly American Thanksgiving table.
Given this cobbler’s delicately sweet filling and crumbly, flaky topping, our search for the perfect cobbler ends here—and, we dare say, so will yours.
Few things say spring like the brilliant green of a fava bean. Here, a little help on how to harness these harbingers of warm weather.
Classic chocolate crinkle cookies get a hit of ginger. These chocolate-ginger crinkle cookies will be the first cookies to disappear from the cookie jar.
These savory shortbreads are seasoned with thyme, lemon, and a sprinkling of sea salt. Serve the shortbreads as a snack or as an hors d’oeuvre with wine.
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