Like a chorus line of Rockettes, these slices of brisket lean on one another in perfect symmetry here. Nach Waxman explains how to accomplish the same.
Mushrooms and butter and garlic, oh my! Think you’ve been there, done that? Trust us, you haven’t. Not like this. Read on to understand this recipe’s brilliance.
An effortless, elegant side that fancies up the form as well as the flavor of two enduring entertaining icons: the stuffed mushroom and Thanksgiving stuffing.
What we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here, one of our fuss-free favorites.
We wish someone had told us about this uncommon take on bread salad, which embellishes the usual suspects with figs and walnuts, a heck of a lot earlier.
“Little explosions of flavor” is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don’t disagree. Neither will you.
Fresh herbs, a squeeze of lemon, and a foolproof (and fun to say!) technique lend this grilled chicken its effusive Greek accent.
And by “giant,” we mean ginormous. Whopping. Biggest ever. Cookbook author and intrepid pasta eater Domenica Marchetti divulges both recipe and reason.
As the title promises, this recipe is simple. Maybe even beyond simple. Even so, this seasonal must tastes like summer in a can.
A sassy mix of ground pork, paprika, garlic, cayenne pepper, and wine that’s as irresistible as it is easy (albeit slightly inauthentic).
This roasted pork is so tender, so rich with cumin, garlic, cilantro, and smoked paprika, it’s hard not to shout, “Come to mamacita.”
This little bit of heaven is exactly what it purports to be: a smooth, rich confection made from a strawberry Philly cream cheese cheesecake.
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