Ever swoon while eating your vegetables? That’s what we thought. Next time you desire a side that’s simple yet stunning, try this.
Stunning in its simplicity, this whole roast salmon makes for a pretty–and pretty impressive–presentation, to say nothing of its super suppleness.
Sometimes carrots aren’t quite as sweet as we’d like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.
Babkalicious! Best babka ever! Holy Cow! Holy Babka! Those are just some of the responses we’re hearing ’bout this indulgent loaf of buttery, chocolatey, Jewishy goodness.
Tuscan through and through, this classic first course snazzes up chicken livers with capers, butter, onion, anchovies, and a splash of that other Tuscan tradition.
A sweet-tart side dish sensation. These carrots of any–or many–hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.
Like a chorus line of Rockettes, these slices of brisket lean on one another in perfect symmetry here. Nach Waxman explains how to accomplish the same.
This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.
A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. Its name is French for “caramely apple goodness atop a buttery crust.”
A sweet something that evokes the memory of travels to Greece or the bulk bins of ’70-era health-food stores. Either way, these are so good they’ll put the past to shame.
Why pay an absurd amount of money for a teensy bag containing a couple shriveled slices when you can make a slew of slightly sweet, somewhat tart, eminently easy dried apples yourself?
This lovely recipe may sound more like potpourri than supper. But we assure you, its flavor is just as compelling as its fragrance.
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