Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.
Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex–and who’d have thunk it’s as easy as heck to make?!
Tuscan through and through, this classic first course snazzes up chicken livers with capers, butter, onion, anchovies, and a splash of that other Tuscan tradition.
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.
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.
“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 classic sugar cookies in terms of ease and appeal. They’re just a little richer 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?
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