Perhaps the most surprising crucifers we’ve experienced in a while, these are tossed with a fragrant, warming spice blend that’ll make you forget you’re eating healthy. Wonders never cease.
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A list of all the recipes Chelsea Dubreuil has tested.
Perhaps the most surprising crucifers we’ve experienced in a while, these are tossed with a fragrant, warming spice blend that’ll make you forget you’re eating healthy. Wonders never cease.
For years, Egg Shop’s fried chicken has been the talk of New York City. It’s crunchy, juicy, salty, spicy, honey-frizzled fried chicken amazingness. And here’s how you can make it.
Your newest go-to appetizer. (Or, on lazy nights when you feel like indulging, your dinner. Don’t forget the wine.)
Elegant? Check. Easy? Yep (albeit a little time-consuming). Worth it? Undeniably. Seriously one of the best things we’ve ever experienced.
Serve it alongside grilled fish, spring lamb, or roast chicken. Smear it on a cracker. Set it out with crudités. Twirl it with pasta. This lovely spring pea purée knows no limits…
Crisp white wine, Cointreau, plenty of citrus, and sparkling water collide in this conversation-starting sipper that you can succumb to without regretting it the next morning.
We’ve never met a rugelach that we haven’t liked. Although there are some we adore more than others. This falls into the latter category.
What to do with those lackluster, out-of-season berries that you couldn’t resist buying at the store.
All the comfort of classic mac and cheese plus a little kick. Actually, a lot of kick. Although we’ve heard not complaints.
An easy, light, spring-inspired riff on traditional risotto that still manages to maintain all the rich, indulgent, creamy goodness of the Italian classic.