This tart, filled with roasted onions and blue cheese, is one of the finest recipes on site. None of us can ever get enough.
- 30 M
- 2 H, 15 M
- 14
Tired of being Martha-ized? Feeling as if you’re a failure unless you grind your own wheat, grow your own yeast, raise your own beef? Expecting the impossible from yourself, all while cooking a sit-down dinner for 25? Well, relax! Take a deep breath. We’ve been there–and we ain’t ever going back. Honest Entertaining is as much of a state of mind as a way to cook. And you’ll find that state of mind reflected in our recipes and our series of programs including technique videos and podcasts. It’s real food for real people for good times. It’s knock-it-out-of-the-park dishes that are smart, easy, and let you be a cook, not a domestic god/goddess. You know they say about false idols….
This tart, filled with roasted onions and blue cheese, is one of the finest recipes on site. None of us can ever get enough.
Know what really satisfies? Making your own gooey, peanutty, caramel-y, milk chocolate-y Snickers candy bars at home.
Know that elusive balance of ridiculously crisp skin yet tender meat and a dipping sauce that’s sorta sweet but with some heat? Most wings fail miserably to achieve that. These nail it.
The traditional Parmesan and anchovy dressing of a classic Caesar. But this little number swaps in charred sprouts for romaine, caraway bread crumbs in place of croutons, and adds pickled onions. Wowza.
Behold, the no-knead bread recipe that incited an insurrection among home bakers everywhere.
Seductive in that way that only butter and sugar can be, this satiny smooth Swiss meringue buttercream may make you swear off every other frosting recipe. And it’s easy to make. We show you how.
Not your typical salad, this is made with nutritious celery root that’s cleverly blitzed until minced so finely it could stand in for couscous. The perfect balance of sweet, salty, sour, and surprise.
Chicken with 40 cloves of garlic is a classic for one reason—it’s damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.
Easy, easy, easy. Fast, fast, fast. Delicious, delicious, delicious. That’s what we’re hearing from those who’ve made these carrots. Even avowed curry dislikers.
Let’s dispense with all the talk about Proust and time and just revel in these lemony little lovelies, shall we?