Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you’ll manage.
Sugar and spice and everything nice—that’s what you’ll find in this magnificently spiced traditional Southern pie from baker extraordinaire, Cheryl Day.
What do we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here’s one of our fuss-free favorites.
Happy World Vegetarian Day! Here’s a soupy, stewy, smoky chili with stealth veggie goodness galore. Healthful never tasted so darn good.
At long last, a slice of pumpkin pie that can be considered complete in and of itself—no dollop of whipped cream required. Pumpkin and meringue. So happy together.
“Simple.” “Perfect.” “The moistest chicken with the crispiest skin we’ve ever had.” That’s what folks are saying about this crowd-pleasing, weeknight-friendly chicken trick.
Summer posole cravings are satisfied with this cooling summer riff on the classic Mexican soup that we simply can’t stop wanting yearround.
Seafood pasta is always a little luxurious—even on Wednesday night, and even when the pasta in question is ready in half an hour.
“Best peach pie in the world!” That’s what folks are saying about this recipe. We’re not going to argue.
No sugar. No creepy preservatives. Nothing but blueberries, plain yogurt, honey, lemon juice, purple smiles, and requests for seconds.