“One of the best chicken recipes ever!” “Crisp-skinned.” “Juicy.” “Aromatic.” “Easy.” “Gorgeous.” “Heavenly.” That’s what we’re hearing from folks who’ve tried this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
This is definitely not your classic shakshuka. But with its lilt of lemon, it’s hearty braised greens, and it sprinkling of za’atar, it’s not something we’d kick out of bed.
A classic middle Eastern mezze that’s crisp phyllo on the outside, blissfully melty halloumi and feta on the inside with parsley for some semblance of healthiness. Easy to juggle with a glass of wine in hand.
Movie-watching must. Nostalgic nosh. Low-calorie something to satisfy. Sexy little something to knock back with cocktails as a pre-dinner party teaser. Popcorn has its moods. This recipe fits them all.
A Portuguese classic made with red peppers, caçoila de Pico is a slowly simmered affair that’s well worth the wait.
“Just like something grandma made.” “A great way to have chicken leftovers.” “WONDERFUL!” That’s what folks are saying about this soup.
Essentially fancy-sounding blobs of pastry with grated cheese, these chichi French lovelies impress everyone yet barely take any effort.
Folks are calling this the best Rogan Josh they’ve ever tried. Made with marinated lamb and a Kashmiri chili-spiked tomato sauce, it’s the real deal.
Think you don’t like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
Rich, velvety, and very, very smooth. That’s this vegan no-bake fudge cake that makes magic from a short list of everyday ingredients.
Elegant and extravagant and easy. That’s these thin, delicate, curiously satisfying crêpes with caramelized apples and a rich caramel sauce.
Just like the traditional slowly simmered Indonesian curry. But complete with instructions for the slow cooker and Instant Pot.
Mussels take a twirl through a classic red pasta sauce and linguine. Most certainly able to inspire laughter, scintillating conversation, perhaps even a twirl on the dance floor afterwards.
A French approach to rib eye infused with butter and Cognac that’s embellished with a quick pan sauce that’s both classic and classy. Voila.