With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
This simple recipe turns out comfort food of the most refined order. Not bad for a one-pan Sunday supper.
“Impressive.” “Easy.” “Yummy.” “Brilliant.” “No leftovers!” That’s what folks are saying about this lovely little tart.
Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
This rice pilaf with cherries and pistachios is a perfect side dish for poultry. The pistachios add a bit of crunch and the cherries add sweetness.
A unique riff on baked eggs that are creamy, smoky, and spicy. Topped with goat cheese and scooped up with slices of bread, they’re divine.
Jerusalem artichokes, stump so many of us. But hang on–lots of our testers weren’t hip to them either until they tried (and loved) this recipe. What are you waiting for?
A simple recipe for an extraordinary
dinner, Kevin Belton’s pan-fried bass is super quick to whip up on a busy weeknight.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?