A list of all the recipes Rachel Feferman has tested.
Got eggs, stale bread, and a skillet? Then you’ve got supper. Seriously. Chefs do this. It takes less time than takeout. Tastes immeasurably better.
You may be stunned at just how easy this sorta elegance can be to pull off in your own kitchen.
Yoohoo, you who’s trying to eat more healthfully, start cramming carrots in your pieholes with this satisfying little number.
Rib eye. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
Eggs in hell? It’s an edible incarnation of Dante’s inferno. Don’t worry, it’s far more fetching than he’d have you believe.
Simple and stunning. That’s what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.
If ever there was an unabashedly, unapologetically girlie burger, this is it. Still, we’ve seen guys polish them off without complaint.
For something so unconventional, this combination of lamb burger, feta, arugula, cucumber, and lemon certainly tastes intuitive.
Yup. It’s still winter. Darn good thing this simple made-from-scratch soup requires barely more effort than heating up some Campbell’s.
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