Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop into tomato soup. Step four: Sigh.
Yup. It’s still winter. Darn good thing this simple made-from-scratch soup requires barely more effort than heating up some Campbell’s.
This little ditty is simplicity itself. Drizzle fresh, creamy goat cheese with a little honey and behold the loveliness of sweet, sweet synergy.
Everyday carrots turn shyly sophisticated when infused with flavor and coaxed to tenderness in this no-hassle side dish.
A kissing cousin to the latke, this whopping plate-size potato cake ensures you’re not standing at the stove all night long turning out one wee pancake after another.
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
Tender dark meat, moist white meat, and skin so crisp you could weep. David Tanis brings you the best of all parts of the bird, minus the traditional hand-wringing.
What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.
Imagine white beans slowly braised in olive oil spiked with garlic, rosemary, thyme, and Parmesan. Was healthful ever so tempting?
A baseball classic. Although our take on classic caramel corn is somewhat more delicate and buttery than the stale sort found at the ball park–and won’t last longer than an inning.
A rib eye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes puréed with butter galore do quite nicely.
Also called a Dutch baby, this pancake makes for a dramatic-looking breakfast and dessert. Baked in the oven, the pancake poufs up—toasty and high. Ahhh!
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