And you thought you didn’t have time for breakfast. We’re changing that with this handy dandy technique.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
We found ourselves swooning to the simpleness and suppleness of this lovely little salmon salad.
It’s remarkable what you can do with a can of beans. Here it’s transformed into a pretty classy purée (aka poor man’s hummus).
Shame we didn’t have these little lovelies on our plates when we were being admonished by our parents to “Eat your veggies!”
Looking for an excuse to invite folks over? Here it is. Less than 10 minutes from start to wipe-the-creamy-dip-from-your-lips finish.
Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
Make no mistake, there are umpteen approaches to frying catfish. None is necessarily right or wrong. But this one is superlative.
Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.