Quickles. It’s what we call pickles that can be made in mere minutes without the usual canning. (Quick. Pickles. Get it?!)
We find this lovely, albeit subtly flavored, little number to be one of the simpler pleasures in life. We think you’ll concur.
Pillowy little poufs of potato-y perfection from the ultimate authority in Italian cooking. (No, not your nonna. The Silver Spoon.)
Served in every beer hall in eastern France, choucroute garnie is the hot dog and sauerkraut dish of Alsace. To which we say, oui!
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
This little make-ahead number is easy as can be, requires no coveted stove-top space before the big meal, and tastes, well, wow.
We know you’ve always wanted to fling pizza dough like a boss. This recipe from Jim Lahey helps you do just that.
A superlative, albeit not standard, pizza with a thin sheen of béchamel, three cheeses, and a starring role as appetizer.
With its crisp, nubbly coating and moist, insanely tender meat, this is fried chicken perfection. Finger lickin’ good.
This roux-less—and fuss-less—creamed spinach isn’t quite the classic, though no one’s complaining about that.
Green beans? Check. Creamy mushroomy sauce? Check. Can opener? Uh…no thank you. Not this Thanksgiving.
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