A list of all the recipes Suzanne Fortier has tested.
Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean kimchi. And just wait’ll you see how he uses it.
You won’t find a single rolled oat in this granola recipe. What you will find is sweetly crunchy and obscenely nutty goodness galore.
Bourbon-spiked, butterscotch-coated, bacon-gilded popcorn raises the bar to a whole new level of hopelessly irresistible.
Sometimes, though the love of pig is there, you just don’t have it in you to stand at the stove tending to batch after batch of bacon.
Says David Lebovitz, “I’ve actually had friends lift their gratin dish and lick it clean—right at the table!” Good enough for us.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
Inexpensive, easy, and gentle on hands. Does dish soap get much better than that?! Nope. Seriously.
C’mon, potato salad mavens. We’ll show you our fave potato salad stir-ins if you show us yours.
Pucker up, cuz you’re going to want to smooch the bejeebers out of this ridiculously easy, sweetly tart sipper. Wowsa.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
Swooning alert. We’ve been wobbly in the knees for these sweet little olive oil tortas for a very, very long time.
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.
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