We’re not quite certain which title is more apt—apple cranberry sauce or cranberry applesauce. But then, we’re not so into titles or labels. We’re simply into taste. Whatever you call this, there’s no denying, it tastes lovely.
Just three ingredients–parsnips, maple syrup, and olive oil. And it’s so easy. Just slice, toss, roast, and be reminded just how nice simple tastes.
Spectacularly exotic yet still surprisingly familiar. That’s what folks are saying about this shish taouk or middle Eastern grilled chicken with sumac and a tart pomegranate-tamarind sauce.
Sufficiently stunning enough to convert even the staunchest sprout haters with its sprightly citrus smack. Swear.
Boletus edulis—that’s the fancy-pants name for porcini—is hardly a come-hither sort of name, but with such a rich, earthy, unmistakable taste, who cares?
Words escape us as to just how incomparable this made-from-scratch grape jam is compared to store-bought. That smile certainly says it all.
Lassi popsicles? That’s right. The classic Indian drink in frozen form. Just fruit–mango, blueberry, strawberry–yogurt, sugar, and maybe a hint of spice. Pure and simple and delicious.
A simple autumn staple made in a slow cooker from chef Hugh Acheson.
Looks like a cucumber pickle. Tastes sorta like a cucumber pickle. But let us assure you, this is not a cucumber pickle. It’s even better.
Simple. Seasonal. Sophisticated. Sassy. Sublime. All qualities we swoon to in a dessert. All found right here.
We’ve no idea where the saying “in a pickle” comes from, but we’d love to find ourselves in a jar of these subtly sweet specimens.
Icy. Slushy. Sorbet-y. Creamy. Melony. Everything you imagine a granita could be, you’ll find it here.
Roasted potatoes on the grill magically means you can indulge your craving for roasted potatoes during sweltering summer without heating up the entire kitchen. You’re welcome.
