Shatteringly crisp skin. Tender meat. And a stovetop that isn’t spattered with grease. This is gonna change your weeknight chicken game.
- 15 M
- 25 M
- 10
Shatteringly crisp skin. Tender meat. And a stovetop that isn’t spattered with grease. This is gonna change your weeknight chicken game.
There’s chocolate bark and then there’s chocolate bark. This bark is the latter sort, a sort that intrigues and surprises, that both starts and stops conversations, a bark that knows no boundaries.
Everyday carrots turn shyly sophisticated when infused with flavor and coaxed to tenderness in this no-hassle side dish.
Cacio e pepe kugel. It’s what happens when Rome’s famous pasta dish collides with everyone’s favorite Jewish comfort food.
When prepared simply yet perfectly as here, this classic side dish will leave a lingering memory of just how lovely something healthy can be.
Fresh cod is poached in an herby milk-cream mixture and gently folded into mashed potatoes. It makes a perfect spread for garlic toasts.
Edna Lewis was loved for many reasons. Her spare prose. Her soulful recipes. Her kitchen frugality. Her endless wisdom. All attributes that are apparent in her famous brisket.
Bury a whole snapper in a heap of wet salt. Shove it in the oven. Then forget about it. Your reward for so little effort? The sweetest, most tender fish you’ll ever experience.
It’s nice to still be surprised. Which is exactly what happened to us when we tasted this inspired melding of earthy asparagus, sweetly tart raspberry vinegar, and sharp shallot.
A creamy, milky, not egregiously sweet, altogether lovely argument for sticking with a classic—in this case, a Spanish classic.