Schmear this simple green sauce on anything and watch it disappear. And did we mention you can toss it together in minutes?
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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….
Schmear this simple green sauce on anything and watch it disappear. And did we mention you can toss it together in minutes?
Not your everyday mashed potatoes, these are ridiculously rich and comforting thanks to butter, sour cream, Parmesan, roasted garlic, and caramelized onions. Leftovers freeze and reheat beautifully.
This is what we consider to be the ultimate pot roast for company. (Heck, with two types of booze, it’s gotta be good!)
A classic. And it’s even better than we remembered. And we mean that in the best possible way, moms.
Essentially a slightly tipsy cheesecake, this bourbon-enhanced eggnog pie is something we’re classifying as “holiday desserts for parties where people like to party.”
Got leftover cranberries? Then you’ve got the fixings for these incredible scones that are balance tart berries with creamy white chocolate and knee-wobblingly flaky pastry.
This strudel, filled with sweet potato, raisins, and cranberry, is a great lunch or side. Store-bought Phyllo makes the strudel a cinch to make.
Roasted winter squash with a little bling in the form of Parmigiano-Reggiano. So simple. So surprising. So satisfying.
Just like what your grandma would put on the table for Sunday night supper. (Don’t you love how food instantly transports you across time and space?)
Perfectly spiced. Simple to make. Welcome any time of day or night. And so lovely no one will EVER guess it’s vegan. Swear.
Doesn’t get much simpler than this make-ahead cranberry sauce. Simply simmer cranberries, sugar, and orange until you hear a “Pop!” Then slide it in the fridge. Your work is done.
Our very own David Leite shares the recipes behind the drama-drenched Thanksgiving stuffings he grew up with at his family’s Portuguese table.
Not entirely unlike the marshmallow-topped sweet potato casserole of your childhood, this “souffle” is ever so slightly more sophisticated with its pecan streusel.
We’ve tasted a lot of pasta alla Norma recipes in our day, and we gotta say, after trying this one, we’re calling it quits on our search for the perfect recipe. Because this is it.