Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
Michel Richard lets loose with some fanciful flourishes in fashioning this lovely tart—both the recipe and the artsy rendering.
Breakfast made in a muffin tin has perhaps never been so enticing as with this nifty ooh- and aah-inducing riff on the classic croque madame.
We can think of no more compelling reason to indulge in toast for breakfast than this sweetly tart little lovely.
Clap of hands. Is there anything that screams spring more than these lightly buttered peas with a wee bit of cooling mint on top? We think not.
The perfect dish to usher in warm weather. Nothing but rosemary, garlic, salt, pepper, and a tour of duty in the oven.
To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.
Made with lots of herbs and only a bit of bulgur, this tabbouleh is dominated in a good way by parsley, mint, tomatoes, and onions.
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