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.
We find this lovely, albeit subtly flavored, little number to be one of the simpler pleasures in life. We think you’ll concur.
A simple, sophisticated riff on traditional mac and cheese that’s more alfredo-y than casserole-y. No complaints here.
Eggs, potatoes, and not much else. That’s our weeknight salvation come suppertime on a super crazy day.
Cold, creamy, and eminently slurpable, just like the vanilla milkshakes mom used to make. In other words, perfect in all ways.
These quick, easy, gritty-in-a-good-way little corn cakes come from a doyenne of Southern cooking. Put simply, they don’t disappoint.
An impressive impromptu dinner that’s done in less than 30 minutes and a cinch to clean up. You’re welcome.