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 sweet and savory salad, made with fennel, onion, raisins, and pine nuts. Sounds pretty extraordinary, right? It’s a Mediterranean favorite.
“To call this silken tofu ‘magical’ would be an understatement.” and “Umami party for sure in your mouth!” and “My boyfriend, who dislikes tofu, ate most of it.” That’s what we’re hearing about this stunner.
Our go-to approach for slightly-less-than-stellar fruit when we want exponentially-better-than-average results.
Slightly sweet, fudgy, and full of bittersweet chocolatey goodness. Certain to satisfy both the kid and the grown-up in your house—and in you.
It’s nice to still be surprised. Which is exactly what happened to us when we tasted this inspired melding of earthy asparagus, sweetly tart raspberry vinegar, and sharp shallot.
So novel to serve (and so delicious to eat) that you, as well as any finicky eaters at your table, might just forget any prior bland experiences you may have had with cauliflower.
Looks and tastes like a restaurant-quality meal that requires a staff of sous chefs and dish washers. Yet in reality it comes together in a single skillet in just 30 minutes.