Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.
Why make your own mustard? Uh. Because you can. Duh. As if that’s not reason enough, this recipe is all natural, with no sugar.
Warning: This tart is best when consumed within a few hours of emerging from the oven. We don’t see this as being a problem.
Crushed graham crackers. Melted butter. Slippery fingertips pressing said ingredients into a pie plate. Brings back memories.
We just can’t stop dribbling these easy yet elegant oils—infused with basil, chile, curry, and more—over everything.
Some days are, without a doubt, cloudy with a chance of sprinkles. Just perhaps not the sorta sprinkles you were expecting.
We’re bringing back fusion cuisine in style with this unabashedly American burger and its Spanish-inspired accoutrements.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
It’s sooooo easy to wake up or come home from work, fry some eggs, and plop them on a tortilla. Sooooo ridiculously easy.
With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.
When we say this intensely hued pasta is simply stunning, we mean it’s visually breathtaking. Also that it comes together so simply it stuns us.
Going for a pigskin theme for your next have-folks-over-to-crowd-in-front-of-the-game-on-the-flat-screen party? You need this.
Pillowy little poufs of potato-y perfection from the ultimate authority in Italian cooking. (No, not your nonna. The Silver Spoon.)
Dust off that waffle iron. You’re going to want to give these crisped dimples and the ooey, gooey cheese they contain a whirl.
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