The author calls this cocktail a “Bicycle” because, in his words, “once you are on, you are on, just keep pedaling, have another.”
Behold, Jim Lahey’s no-knead bread recipe. Easiest bread recipe ever that incited an insurrection among home bakers everywhere.
Ever notice how folks who are drawn to artichokes tend to be evangelical about them? One taste of this, you’ll understand why.
“Everyone loved it, including the kiddos.” “Quick and easy.” “Perfect.” “As good as any restaurant piccata I’ve ever had.” That’s what folks are saying about this recipe.
The infatuation with all things pork belly continues. Here it’s infused with herbs and left to cook low and slow until mind-bendingly tender.
Got leftover spaghetti and some eggs? Then you’ve got supper. This recipe, from a chef at Chez Panisse, shows you how.
A contemporary take on a ’70s classic, these stuffed ‘shrooms have an undeniable appeal—everyone’s fave dinner party nosh.
It’s remarkable what you can do with a can of beans. Here it’s transformed into a pretty classy purée (aka poor man’s hummus).
This classic Italian spaghetti all’aglio e olio is going to rock your world with its understated simplicity and undeniable frugality.
This eggplant Parmesan isn’t exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
Low in alcohol, slightly bitter, and takes the edge off a long day. Can’t think of anything else we’d care for in an aperitif. Can you?
This panna cotta has the most luscious of textures. How to explain it? Hmmm. Sorta like swooping velvet over your tongue.
Barely a recipe, this weeknight salvation is more like a simple blueprint for eating in season. Amen to that.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail