David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.
A classic dish from the island of Ischia, this slowly braised rabbit becomes imbued with red wine and herbs.
These—eek!—meringue ghosts couldn’t be any easier. Beat egg whites and sugar until satiny and stiff, create some blobs, and bake. See? Not so scary after all.
The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)
Calamari a la plancha is squid cooked over a very hot plate–in this case, cast iron skillets. This calamari recipes takes all of 20 minutes to make.
This Malaysian recipe for pork shoulder simmered in soy sauce and warm spices is infused with lemongrass and galangal giving it a Southeast Asian taste.
This hot and sour soup from Thailand combines shrimp, chile peppers, lemongrass, galangal, tomatoes, mushrooms, and lots of cilantro. Exotic, spicy soup.
An authentic rendering of fish tacos, So Cal-style, this recipe grills red snapper to perfection, stuffs it in soft corn tortillas, and blings it up with cilantro and and a squeeze of lime.
Sole Grenobloise is a classic French recipe. Sole is seared then drizzled with a sauce of browned butter, capers, parsley, and lemon juice. Easy to make.
Slowly sweating the onions releases the sublime flavors of this English onion soup by Jamie Oliver. Use a variety of onions: white, red, and shallots.
You haven’t truly had fried seafood until you’ve had fritto misto, the unforgettable fried seafood made in the style of the Amalfi Coast. Trust us on this.
Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple.
Leek and potato soup with bacon is a family favorite. Tender leeks and earthy potatoes make this soup hearty. The bacon adds smokiness. A keeper soup.
A rib roast is studded with garlic and rubbed with salt, pepper, and smoke paprika. After roasting, a sauce is made from the drippings. Easy entertaining.
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