A marvie riff on the classic French potato and leek soup known as vichyssoise, this is astoundingly good. So much so you may just find yourself raising the bowl to your lips.
Buttery, rich cake is ribboned with a marmalade layer, steeped in a blood orange syrup, and topped with a light orange glaze. What more could you want?
Simplicity itself. Just blanched asparagus, fresh arugula, shavings of Parmigiano Reggiano cheese, and vinaigrette. Sorta tastes like spring.
This recipe may not be exactly what Dr. Seuss intended when he wrote Green Eggs and Ham. Oh well.
Perfection. That's what we think of this simple yet exquisite melding of pork, butter, salt, and pepper from chef Gabrielle Hamilton.
A comfort food phenom that's as cheesy and satisfying as macaroni and cheese...minus the macaroni.
David comes to understand that for some, corned beef hash is about far more than mere sustenance.
Made from just three ingredients, this classic flan is ridiculously easy to toss together. A tangy, rich, creamy coda to a luxe dinner or a simple brunch.
So long, noodles that are buried beneath heavy cream sauces. This shrimp and leek pasta is made with a barely there broth and the sweetness of leeks.