A traditional bread that’s heavily punctuated with Portuguese loveliness, including chouriço, presunto, and sheep’s milk cheese. Practically a meal unto itself. And a damn satiating one at that.
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A list of all the recipes Jenny Howard has tested.
A traditional bread that’s heavily punctuated with Portuguese loveliness, including chouriço, presunto, and sheep’s milk cheese. Practically a meal unto itself. And a damn satiating one at that.
Your mornings just got a heck of a lot easier. Not only is there about to be more time to hit that snooze button but there’s no annoying standing at the stove and cleaning up spatters afterward.
A centuries-old trick for preserving (and, we dare say, vastly improving) a glut of fresh ingredients that would otherwise go to waste.
Salty pistachio. Sweet butterscotch. And that undeniable crunch of candy. All with easy-to-make instructions that are foolproof even for beginner cooks and candymakers.
These surprise lovelies bring back the feel of summer with an unexpected melding of corn, pineapple, and basil in a manner that’s gonna have your head spinning and everyone clamoring for more.
Our go-to approach for slightly-less-than-stellar fruit when we want exponentially-better-than-average results.
In its simplest and truest form, this Indonesian chile paste is made from just chiles, salt, and lime juice. And it’s a revelation.
A Southern classic, pickled shrimp are subtly flavored with herbs and spices in a nuanced way. So much so you’ll be wondering where these have been your entire life.
This cheater’s version of the real ricotta deal turns out satisfyingly creamy and rich and is certain to cure your craving. Made from just milk, yogurt, lemon juice, and salt.
These kimchi bulgogi sandwiches are gonna disrupt your regular dinner rotation—in the best possible way. Think of it as a Philly cheesesteak with a different sort of accent.