“This was beyond the best carrot cake I have ever had.” That’s what we’re hearing about this cake, which ingeniously relies on puréed, rather than grated, carrots.
If you know Chris McDade, you know he loves the salty umami bombs known as anchovies. Let this effortless pasta show you why we’re obsessed, too.
Easier to shape than a boule, focaccia is the next bread you may want to master making at home. Just slice it and eat it as-is with its dimpled herb-flecked surface.
What did our discerning testers say about this recipe? “Wildy satisfying.” “Zesty.” “Quick and tasty.” “A marriage made in heaven.” “A stunning nosh.” And they should know.
Say hello to the most failproof way we know to get everyone to eat their veggies—and just about anything else you can dip or dunk or douse.
Pretty much guaranteed to be one of those desserts that makes people do face-plants onto their dessert plates. A David Leite original recipe.
This ingenious approach to spaghetti requires just your usual boxed pasta, a bottle of wine, and 30 minutes. Gorgeousness ensues.
A harmony of sweet citrus notes nudges the classic lemon poppy seed cake in a less one-dimensional direction here. We may even be thinking of this as a 5D cake.
A classic. Bread stuffing filled with celery, onion, thyme, basil, and parsley that’s synonymous with Thanksgiving (though honestly, it’s equally welcome all times of year with roast chicken).
A perfectly flaky crust. A simple goat cheese filling. Some fresh pesto. And those spectacular heirloom tomatoes sitting on your counter. Surprisingly simple. Impressively spectacular.