A sweet-tart side dish sensation. These carrots of any–or many–hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.
Like a chorus line of Rockettes, these slices of brisket lean on one another in perfect symmetry here. Nach Waxman explains how to accomplish the same.
“Delicate.” “Flaky.” “Perfect.” “I could not stop eating it!” That’s what folks are saying about this hors d’oeuvre that’s a cinch to make—and devour.
No mere mash, this creamy potato puree owes its uber velvetiness to indecent amounts of butter and cream. Oh yeah.
Drunken pumpkin? Punken drumkin? Drumpin punkdrunk? This innocuous seeming slice boasts just a tad more, uh, character than your typical pumpkin pie.
This all-butter, no-fuss pastry crust comes together with ease and flakiness thanks to a little well-worded hand-holding that caters to pastry-making virgins.
These beauties aren’t unlike the classic sugar cookie in terms of ease and appeal, they’re just a littler richer, a little spicier, and a lot less expected.
What we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here, one of our fuss-free favorites.
“Beautiful.” “Filled with flavors.” “A tad spicy.” “Simple.” “Perfect!” That’s just a taste of what our testers are saying about this soup. Sort of makes you want some, doesn’t it?
Words escape us as to just how incomparable this made-from-scratch grape jam is compared to store-bought. But that smile certainly says it all.
With just four ingredients in the chutney and chops that practically cook themselves, this subtly sweet twosome makes an emphatic, easy supper statement.
Shirttail cousins to corn bread, these savory cakes wooed and wowed us with their crisped edges, ethereally airy interior, and pantry-friendly frugality.
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