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.
Indulgence rarely comes as easily as this inspired creation, keeping the attention squarely where it ought to be: figs, ricotta, pistachios, and honey.
Japanese grilling at its sweetest–and simplest, with just a quick turn over the coals and a happy little sauce of soy, sake, honey, and ginger for dipping and drizzling.
Everything you remember from childhood–crisped (but not burnt) at the edges, slathered with butter, sprinkled with cinnamon, and, if you were fortunate, drizzled with honey.
This little ditty is simplicity itself. Drizzle fresh, creamy goat cheese with a little honey and behold the loveliness of sweet, sweet synergy.
Those requisite olives that you plonk on the coffee table before company comes just got more respectable but no more troublesome.
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