A piece of blue cheese tartine with two slices of crispy bacon on a grey plate.

Blue Cheese Tartine

A blur of sweet, smoky, creamy goodness, this tartine of sourdough, a schmear of blue cheese, and a dribble of honey makes basic bruschetta seem humdrum.

Cinnamon crunch chicken breast with a topping made from speculoos cookies, a salad behind

Cinnamon Crunch Chicken

Dessert and dinner wrapped into one, this clever little recipe from Dorie Greenspan crumbles spice cookies into creme fraiche and cloaks chicken in it. Sugar and spice and everything nice.

Turkey chili in a yellow bowl with a spoon

Turkey and White Bean Chili

Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.

A white bowl of wild mushroom risotto with pea with a fork resting inside and a glass and decanter of wine in the background.

Wild Mushroom Risotto

The secret to this intensely flavored risotto? Using chicken stock mingled with the liquid from rehydrating dried porcini mushrooms.

Braised Veal Breast

We Heart Hearth

David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.

Blue bowl of wild mushroom grits topped with an egg, parmesan cheese, and basil

Wild Mushroom Grits

Grits get the royal treatment with the addition of wild mushrooms, cheese, and truffle oil. These grits, with its earthy flavors, make an ideal partner to meaty dishes or by itself for instant comfort food.

Custard Gelato

Custard Gelato

This plain Jane custard gelato is made with just cream, milk, eggs, and sugar. In Italy, it’s known as crema. In our realm, it’s known as “Oh God.”