All Recipes

French. Foolproof. Froufrou. Fuss-free. Fenomenal. (Work with us.) Rarely does elegance come together with such ease (and alliteration) as this tart recipe.

Just like what your grandma would put on the table for Sunday night dinner. (Don't you love how food instantly transports you through time?!)

An unconventional approach to apple pie that happily involves booze and lotsa butter. Even more memorable than the classic.

What light through yonder window breaks? It is the east, and this flaky pie crust is the sun. (That's how much we love this crust.)

What's easy peasy to make, lovely to look at, even lovelier to taste, and certain to impress? This cake.

We're food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.

Meat. Fire. Smoke. It's been a holy trinity since man first put meat to heat. Understandably so.

Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Not with this mellow, caramelized homemade conserva.

The problem with a New England clambake? You have to be in New England to partake. Until now and this easy stovetop method.

We love ice cream, but sometimes it's too darn hot and humid for anything sweet and sticky. Enter the lemon ice, a bracingly crisp and tart refresher. The best part—no ice cream maker required!

Booyah! We've found the secret to simple yet sensational fried chicken. And it's as basic as can be. Just salt. Pepper. Flour. Water. Patience.

Not familiar with the term "crostata"? We have a hunch you're going to like what it means, which is essentially "less fussy than pie."

Ridiculously easy to make yet complex as heck in taste. Slightly sweet with only a hint of heat. Kid-tested and adult-approved.

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.

Mind-bogglingly crisp oven-fried chicken. And it's sooo easy. Just shake, shake, shake chicken thighs in a bag of seasoned flour and bake unattended for a little while.

There's a simple way to extend the ephemeral apricot season, and it has everything to do with these easy peasy preserves.

Sweetly tart and laced with spice, this huckleberry (or blueberry, if you'd rather) crisp recipe is gonna rock your world.

All the scintillating, fall-off-the-bone magnificence of smoked ribs. None of the standing outside in the snow or sleet to tend your grill or smoker.

Authentic grilled jerk chicken from Helen Willinsky that's pretty much exactly like what you'd experience in the Caribbean.