Yes, you’ve had roast vegetables. No, you haven’t had them like this, juxtaposed with nutty brown butter, the lilt of lemon, and the crunch of Marcona almonds.
- 15 M
- 1 H, 15 M
- 6
Yes, you’ve had roast vegetables. No, you haven’t had them like this, juxtaposed with nutty brown butter, the lilt of lemon, and the crunch of Marcona almonds.
Everyday carrots turn shyly sophisticated when infused with flavor and coaxed to tenderness in this no-hassle side dish.
This spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.
If you’ve been thinking maybe you’re done with pumpkin everything, wait’ll you experience this aromatic pound cake that boasts the perfect balance of sweet and spice.
Nothing helps a vegetable go down without a struggle like a little sweetness. Come summer, we’re particularly fond of this old-fashioned—yet still fashionable—zucchini delivery system.
For this embarrassingly easy roast, a tingling rub of Szechuan pepper, black pepper, and nutmeg (yes, nutmeg) coats pork butt before it’s roasted to tender incredibleness.
These Southern-style biscuits are just the thing for almost any occasion. Go on, we dare you. Try to think of a time you wouldn’t want them. (See what we mean?!)
Just like the women for whom it’s named, this pasta puttanesca recipe is edgy, spicy, and more than a little sassy. Gets the job done in a hurry, too.
Roasting these rotund little root veggies turns them docile as anything dug out of the ground can be. Consider them to be dirt candy.
Elegance was never achieved with such ease. Simply stack cooked lasagna noodles with sautéed ‘shrooms and smother with a luxurious cream sauce. Everyday extravagance.