This good old-fashioned soup has a frugal heartiness once needed by day laborers, a satiating subtleness now appreciated by foodies.
A hefty shot of booze makes for a batter that’s thin, crackly, and clings to the onions such that it’s barely there.
Slightly tart and eminently easy, this tomatillo sauce makes ample to stash some in the fridge for later. Cook once, eat twice. Whew.
Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop into homemade tomato soup & sigh.
This made-from-scratch soup requires barely more effort than heating up some Campbell’s, though the taste is worlds apart.
Dubbed Company’s Comin’ Coconut Cake, this beauty will have you dreaming up excuses to invite guests for dinner—and dessert.
Think you know lasagne? As Giuliano Hazan explains, what you know may be sadly mistaken. His recipe will fix that.
Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.
Think a terrine is tricky to make? Think again. The most difficult aspect of this recipe is shelling some pistachios.
Fancy schmancy mac and cheese canapés? Why not? Plop these lovelies on a silver platter or into a waiting lunch box.
Believe it. Wheat-free, slice-n-bake cookies that taste like the real deal without fuss or crazy ingredients. You’re welcome.
This confluence of cheeses is like a lazy man’s croque monsieur. Cheesy faux French accent and glass of wine optional.
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