A list of all the recipes Emily Olson has tested.
There’s a week or two midsummer when blueberries and tomatoes hit their peak. That’s the time to make this salad. Ready? Go!
A classic, perfected. (Yes, we know, you’ve been promised this before by others. But we mean it.)
Pink was never so pretty—or so easy peasy—as these foolproof preserves that rely on just four ingredients and an occasional stir.
We’re hearing that this all-natural rendition of red velvet cake surpasses the artificially dyed classic. See for yourself, grown ups.
“The best biscuits I’ve ever had!” is what we’re hearing from many, many, many folks who just can’t help but exclaim when they try these buttery biscuits.
With apologies to the politically correct, the froufrou, girlie-girl semblance of this recipe is just a guise. Trust us. It’s an unadulterated, manly man’s chili.
Ideal for lazy weekends as well as harried weekdays, these soft-boiled eggs are cooked to perfection in less than five minutes. You’re welcome.
Definitely a nonconformist, this beauty of a burger melds lamb, pork, grilled onion, mustard, parsley, dill, fennel, cumin, lemon, and scallion. We dare you.
The antithesis of gazpacho, this robust soup jumbles tomatoes and onion and balsamic and blasts them in the oven for unparalleled cool weather comfort.
Essentially eggs scrambled with chips and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.
We know. You already have an egg salad sandwich recipe. But trust us, it’s nothing like this one, which is whoppingly old school in taste, blissfully healthful in every other way.
These brownies are the perfect treat to send to troops overseas or your kid in college. They’re chocolatey, moist and, best of all, can withstand the U.S. Postal Service.
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