A list of all the recipes Kristin Cole has tested.
One taste and you’ll forget all about that butter and brown sugar trick your mom taught you long ago. Promise.
You say artichoke. We say carciofi, Italian for “pointy leafy thing that turns meltingly tender when cooked like your nonna knows how.”
Yeah, watermelon juice dripping off your elbow is a swell thing. So is this incomparably elegant yet easy salad that melds sweet and heat.
There’s a lot to be said for a diner-style dish like this one, though we prefer ours minus the too-high counter, the sticky laminated menu, and the surly service.
Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you’ll manage.
Ooooh baby, this is how we like our broccoli–cloaked in a not-too-rich sauce with ample oomph from blue cheese and a hint of heat from cayenne.
Sweet. Spicy. Earthy. Puckery. Since when did anything–or anyone–at your table ever boast such character? Certain to compensate for lulls in the conversation among your duller dinner invitees.
Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, oniony goodness. Accept accolades. See how easy that was?
Make an all-too-ephemeral ramps season everlasting simply by tossing the stinky veggies in a jar with some vinegar and sugar.
Whether you have unripe berries, overripe berries, or an abundance of the season’s sweetest, most fragrant berries, say hello to your sweetly sticky solution.
This sophisticated chocolate fix draws on just two ingredients, comes together in minutes, and is satiating beyond belief.
We know. You already have an egg salad sandwich recipe. But trust us, it’s nothing like this one, which is whoppingly old school in taste, blissfully healthful in every other way.
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