Sure, you could traipse to a bakery and buy brioche rather than make them yourself. But where’s the satisfaction in that?
This much-ballyhooed ‘wich from Hog Island Oyster Bar in San Francisco is stuffed with fromage blanc, Gruyère, Cheddar, and Havarti. Talk about the stuff romance is made from…
The color of happiness, yes? But what’s even more stunning about this soup than its vibrant hue and sweet taste is just how easily and inexpensively it comes together.
Bury a whole snapper in a heap of wet salt, shove it in the oven, and forget about it. Your reward for so little effort? Moistest fish ever.
Mmmmm…doughnuts. Ethereally fluffy, wonderfully drippy, sweetly glazed doughnuts. What are you waiting for? Go make some.
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.
This bird borrows its Peruvian accent from its amazing technicolor dreamcoat of paprika, cumin, and garlic.
Some consider this Catalan classic to be the great Spanish acquisition considering how it’s so very versatile (and vegetarian).
As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We’ll break bread to that.
Summer at its simplest, not to mention it’s most splendid, seeing as how five minutes of effort yields a meal that rivals round-trip tickets to Italy.
5 ingredients. 15 minutes. And dinner is done.
This spicy tomato soup gets its heat from Thai sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.
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