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?
This cornbread salad makes a great side or even a delicious first course by adding chicken or steak. The recipe calls for store-bought cornbread. Easy.
Sweet and tangy and fall-apart tender. That’s what we think of this crowd-pleasing braised brisket that makes us go weak in the knees.
Lemony and garlicky pasta filled with spices and hazelnuts. Sounds like an extraordinary dinner to us. And it’s ready in 40 minutes. Booyah!
A quick and fresh way to serve sugar snap peas from America’s Test Kitchen. Fennel, pine nuts, and lemon are an easy upgrade.
A stunningly chic summer dessert with a taste that belies its ease of prep. We promise, we won’t tell if you don’t.
A Scandinavian-style pickle that’s distinctly sweet, a little sour, and perfumed with dill. It doesn’t even require turning on the stove during the dog days of summer.
Get ready to scream for ice cream. Sweet and creamy vanilla bean ice cream that’s made without an ice cream maker and it’s ready in 4 hours.
So long, Vlasic. Once you try your hand at making your own sweet relish, you can cross one more condiment off your shopping list.