A list of all the recipes Sita Krishnaswamy has tested.
Made with crusty French bread in place of squishy hot dog buns, this dog is reminiscent of what you’ll find on the streets of Paris.
Who knew these buttery, airy, delicate little cakes were so simple to make…and so irresistibly delicious?! (Well, Proust, for one…)
Hmmm. Sweet tea. Whiskey. Lemon juice. Sounds like a sassy summertime take on a hot toddy to us.
We’re not going to do a song and dance to entice you to bake this cherry pie. Nope. We don’t need to. I mean, just look at it.
No, not Maine clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder. No complaints here.
Barely a recipe, this weeknight salvation is more like a simple blueprint for eating in season. Amen to that.
You may be stunned at just how easy this sorta elegance can be to pull off in your own kitchen.
We’re thinking about petitioning for the word “julep” to officially function as a verb as well as a noun. Julep us!
Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?
Quickles. It’s what we call pickles that can be made in mere minutes without the usual canning. (Quick. Pickles. Get it?!)
If you’re the sort who likes things spicy, even very first thing in the morning, then we’ve got a scrambled eggs recipe for you.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
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