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.
Elegance was never achieved with such ease. Simply stack cooked lasagna noodles with sautéed ‘shrooms and smother with a luxurious cream sauce for some everyday extravagance.
This bird borrows its Peruvian accent from its amazing technicolor dreamcoat of paprika, cumin, and garlic.
Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop into tomato soup. Step four: Sigh.
Yup. It’s still winter. Darn good thing this simple made-from-scratch soup requires barely more effort than heating up some Campbell’s.
Made with both almonds and brown butter, this little number from Dorie Greenspan is the love child of sole amandine and sole meuniere.
Classic bistro cooking at its best, sole meuniere maintains a balance between nutty brown butter and the lilt of lemon. A simple dish with a complex taste.
The asparagus in this salad is sublimely sweet and is balanced nicely by the saltiness of the pecorino cheese and tart zinginess of the dressing.
This beauty of a biscotti may seem a descendant of sorts from fruitcake, though it boasts a heck of a lot more allure than its stodgy ancestor.
Tender. Crunchy. Savory Sweet. This satiating bread salad is full of contradictions, including how something so straightforward can taste so complex.
Coq au vin, aka chicken in wine, is a French classic that exists in countless incarnations. This rich, soulful riff from Julia Child is our default dish.
A perky weeknight supper tossed together from five consummate pantry staples: skinny strands of quick-cooking angel hair pasta, lemon, cream, parsley, and booze.
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