Surely you’ve heard of potatoes roasted in duck fat? Same basic principle—and unspeakable loveliness—applies here.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.
DIY classic Key lime pie—including a handy little cheat sheet on substituting everyday limes for these puckery little Key suckers.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
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.
Make no mistake, there are umpteen approaches to frying catfish. None is necessarily right or wrong. But this one is superlative.
If you’re a pickled eggs virgin, you’re in for something quite special—and not just because these little lovelies are so pretty in pink.
Let’s get clear about what hummus is and what it ain’t. Real hummus tastes like nothing but hummus. Not fancy. Just perfect.
Yoohoo, you who’s trying to eat more healthfully, start cramming carrots in your pieholes with this satisfying little number.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
No, this isn’t quite the classic cooked-for-days cassoulet you’ll find in Gascony. This is cassoulet casserole. You’ll find no complaints here.
True to their name, these little lovelies practically snap when you take a nibble. We love truth in advertising.
Entertaining is a cinch when you have really easy and reliable recipes, like this one, at the ready. Go on, call some friends.
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