“I may never use store-bought sauce again.” That’s what folks are saying about this super simple Tex-Mex standby with a simple salsa verde that’s made from scratch. And so worth it.
Dumplings that were named for a pasta-loving priest who got a little gluttonous and strangled himself by swallowing them whole. Gotta be good, eh?
Fresh pasta. Bitter greens. Two cheeses. Hello, supper!
Buttery pureed potatoes are spooned into a Mason jar, topped with an egg, and then the entire thing is covered and gently coddled. A creamier, more buttery, luscious-er breakfast cannot be had.
Knowing how to make a simple standing rib roast is literally a life changer. And it couldn’t be easier. Here’s all you need to know.
Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.
A riff on the classic lemon tart that’s ubiquitous in pâtisseries all across Frances, these orange tartlets are comfort food extraordinaire.
Lusciously dark, almost bitter caramel collides with sweet cream and sea salt. Definitely ice cream for adults. Finally, something you don’t have to share with the kids.
As sweet as candy yet with an undertone of savory, these maple bourbon braised short ribs are like dinner and dessert all at once.
This bowl of comfort features all the hearty, stick-to-your-ribs goodness of traditional split pea soup with the added benefit of tossing everything in the slow cooker and walking away.