Stephanie Lucianovic tells how the grande dame of French cuisine knocked her up…via a recipe she’s dubbed “fertility flank steak.”
Michel Richard lets loose with some fanciful flourishes in fashioning this lovely tart—both the recipe and the artsy rendering.
We can think of no more compelling reason to indulge in toast for breakfast than this sweetly tart little lovely.
We believe in feeding kids real foods. But when you think about it, how much more real does it get than fish and bread crumbs?
There’s no scarcity of seductiveness in this Seattle-style redux of a classic cheeseburger. (The secret’s in the super melty cheese and the slathering of bacon jam.)
New York Times’ reporter Julia Moskin divulges the recipe for City Bakery’s Peanut Butter Sandies. You’re welcome.
What defines the quintessential classic cheeseburger? It’s quite the personal experience. Yet we’ve got a foolproof technique.
This five-ingredient fix, a restaurant classic as well as a simple weeknight supper, will have you practicing your acceptance speech.
Lovely and delicate, these shortbread cookies with a lemony lilt have a crunch that gives way to sweet, sweet nothingness.
After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.
Perfect. The best brine I’ve ever had. Oh. My. God. That’s what folks are saying about this simple weeknight supper solution.
Nothing says sassy like swapping pears for apples in the classic French tarte tatin. What can we say? We like to live on the edge.
You could call this sausages with mashed potatoes. But we sorta feel obliged to say bangers and mash. Faux British accent optional.
Whether you’ve sad-looking plum tomatoes or stunning heirlooms, you won’t regret transforming them into this all-sins-forgiven tart.
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