Ethereally light and slightly sweet, these pancakes are just plain good. And they’re good plain, too.
This boldly flavored classic Portuguese cake with an unforgettable crumb smacks of citrus in a way that no other cake can. The secret? A fruity olive oil, winter oranges, and this recipe.
Pasta made by hand according to tradition is unspeakably more supple, lovely, and gratifying than store-bought. It’s also waaaaay cheaper.
These easy peasy torn pieces of bread absorb the oil and butter through sloooooooow cooking, resulting in croutons that are obscenely crunchy.
This pound cake is rich with creamery butter, freckled with vanilla seeds, and knee-wobbingly crisp and sugary at the edges from—you guessed it—sugar.
For Thai Basil pork, ground pork is cooked with garlic, shallots, Thai chiles, and sweet basil. Serve white rice alongside mounds of Thai basil pork.
These warm-from-the-oven cashews are bathed in buttery rosemary, cayenne, and brown sugar goodness. An ideal pre-dinner nosh.
Grilled tuna steaks are cooked medium-rare and served with watercress and parsely. The vinaigrette dressing packs flavor and punches up the grilled tuna.
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