A list of all the recipes Michelle Massey has tested.
Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff. Here’s how to make it at home.
A marvie blend of bitter stout and sweet ice cream, this inspired rendition of an old-fashioned float just may take you by surprise.
Think there’s nothing for supper? Pull out this recipe. Then look in your pantry again. You just have to know where to look.
A kissing cousin to the latke, this whopping plate-size potato cake ensures you’re not standing at the stove all night long turning out one wee pancake after another.
Whether you like a big or small salad, you’ll find it here. We think of this as an anything-goes-anytime-of-year salad. Swap outs are highly encouraged.
These savory shortbreads are seasoned with thyme, lemon, and a sprinkling of sea salt. Serve the shortbreads as a snack or as an hors d’oeuvre with wine.
This cauliflower fondue is full of Asiago cheese and smoked paprika. An unusual fondue, it gets texture from the cauliflower. A favorite of fondue lovers.
What makes this raspberry-cinnamon streusel tart special is utterly fresh raspberries and Sri Lankan cinnamon. Seek out the best raspberries you can find.
Filled with nutty goodness, this bread recipe gets its crunch and flavor from pumpkin seeds, sunflower seeds, flax seeds. Healthy and kid-friendly.
Unlike humdrum store-bought chips, these have some semblance of sophistication, not to mention healthfulness. And yes, it’s still hard to stop at just one.
For this pork loin recipe, Mario Batali blends porchetta, a highly seasoned boneless roast suckling pig with pork loin. An intense porchetta recipe.
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