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!
Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.
After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
Given how sweet and cakey and simple these little confections are, they’re the perfect party dessert—even if you’re a party of one.
Um, 5 minutes hands-on time for a loaf of bread? Please. That’s nothing. Nothing short of a miracle, that is.
Served in every beer hall in eastern France, choucroute garnie is the hot dog and sauerkraut dish of Alsace. To which we say, oui!
As a digestive, or after-dinner drink, limoncello is an Italian classic. How do you say “hiccup” in Italian?
Not that we have anything against bubbly. Gosh, no. But ounce for ounce, this is a far more budget-conscious cocktail.
A better way to start your day. Uh, we mean, end your day. That’s what we meant. Yes. End it. Ahem.
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
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