Offer up this tangerine and beet salad recipe–all bright and sunny yellow–in the middle of a dismal winter day, and you’ll be hailed as a kitchen hero, nay, savior.
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 spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.
This pretty little number is sweet and tart and sassy enough to hold its own against all manner of menus, whether holiday or more humdrum.
This evocatively named dip isn’t the same as the one of yore. It’s got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.
A British take on potato salad that’s both simple and sublime, this summery staple draws on the tart richness of creme fraiche and the pucker of lemon.
Cinnamon is the solo act in this sophisticated but simple gelato. Creamy, indulgent, and complex tasting, this gelato is sure to become a new favorite.
For this warm arugula salad, caramelized red onions, pancetta, and pine nuts are drizzled with balsamic vinegar and tossed with cool arugula. Marvelous.
A chili that you can dress up or down, whether you need something really impressive for game day or relatively inexpensive for Tuesday night dinner.
Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb. Don’t expect the warm-from-the-oven loaf to last long.
Whisper thin shaved fennel lends a delicate anise flavor to this simple yet sophisticated salad.
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