Breakfast. Brunch. Lunch. Dinner. Pretty much anytime you need an insanely quick, one-skillet, satiating something, this frittata is the solution.
The trickiest part of this recipe? Not drifting into a reverie at the mere thought of these subtly sweet chops.
Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Still, when you tire of that, there’s always this deeply satiating tactic.
A gentle and genteel sipper, this libation draws on gin, cucumber, club soda, mint, and the lilt of lemon as a solution to lazy, languid summer nights.
Dark-meat chicken lovers, have we got a recipe for you. Actually, we’ve got a bird for you. It’s called guinea, and once you try it, there’s no going back.
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.
Succumb to this simple, satiating, seductive Vietnamese tradition. Known as ca phe sua da, it’s just coffee, ice, and sweet, sweet, sweetened condensed milk.
“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.
Though this cool, creamy, don’t-turn-on-the-stove soup is hardly penance, it certainly makes amends for all those burgers and brats. Summer detox, anyone?
A sassy mix of ground pork, paprika, garlic, cayenne pepper, and wine that’s as irresistible as it is easy (albeit slightly inauthentic).
True story: This luscious little number inspired one toddler to dip and dunk his way through an entire bag of baby carrots. An entire bag. Behold, the power of the dipper!
It may seem criminal to bathe the walloping nutrition of lentils and mushrooms in anything but wholesomeness, but there’s something to be said for quality of life. Hello, bacon!
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.
Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.
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