French. Foolproof. Froufrou. Fuss-free. Fenomenal. (Work with us.) Rarely does elegance come together with such ease (and alliteration) as this tart recipe.
A simple, step-by-step recipe for the classic French crepe that can easily be mastered by anyone. Yes, anyone. Including you.
No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.
You haven’t lived until you’ve had chicken karaage, which is Japanese-style chicken that’s marinated in soy and fried twice until crisp and oh so nice.
A classic spring coupling, this melding of rhubarb and strawberries takes the form of sweet tart pie filling burbling beneath ginger-inflected goodness.
An easy, foolproof, ever so slightly sweet corn bread that comes together as quickly as it disappears. Just watch it.
Full of natural ingredients that pack a wallop of intense, true-to-life ginger flavor, this brilliant hack for making real ginger ale will make you a convert.
A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?
This white cake has an understated elegance thanks to its tender crumb and lovely nuanced taste that everyone is calling unforgettable in the best possible way. Proof that basic doesn’t mean boring.
These subtly spiced, lightly crisped sweet potato wedges will have everyone clamoring for more–and, we dare say, no one guessing they’re healthful.
We find these unabashedly unconventional biscotti bewitching beyond belief. Different form. Same function. Far less fuss.
This outrageously healthy—yet still satiating—riff on Italian wedding soup swaps traditional beef and pork meatballs for ones made with turkey. Indulgence with decency.
It ain’t no Champagne. And it ain’t supposed to be. Subtly nuanced and sparkling and with a slightly fancy feel for teetotalers of all ages.
Tender and delicate and buttery and spectacularly simple, just as classic shortbread cookies ought to be.
This pork loin, with its fennel and garlic rub and apples and onions roasted on the same sheet pan, is about to become your new favorite supper salvation.
Not too dark. Not too sweet. Simply bittersweet. Luxuriantly so. So long, chocolate ice creams of your childhood.
They look like fudgsicles. They taste like fudgesicles. Yet they’re made from cocoa, coconut milk, and honey, so don’t give a second thought to indulging in them.
A soda fountain classic made with neither egg nor cream, this classic quencher is a summer staple for kids of all ages.
Got leftover coffee in that pot? Don’t toss it in the sink. Pour it into ice cube trays, freeze, and simple as that, no more watered down iced coffee EVER.
Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good biscuits we’ve had in recent memory. Maybe ever.