In the pantheon of great Portuguese foods, there are few sandwiches that are more superlative than the bifana. Essentially pork, bread, and sauce, it’s comfort food at its simplest.
This recipe from the late, great Edna Lewis turns out skillet-fried chicken that’s perfectly seasoned, extra-crisp, and gosh darn beautiful in every way.
“They will make converts of Brussels sprouts haters and Brussels sprouts lovers will scarf them down like candy!” That’s what we’re hearing about these lovely little crucifers. We couldn’t agree more.
As easy as the classic Toll House recipe but a lot more memorable, these beauties boast ample chocolate chunks, a subtle nuttiness from the tahini, crackly edges, and oh so soft centers.
Embarrassingly easy. Enticingly aromatic. And unbelievably satisfying in terms of that beguiling umami-ness that defines mushrooms. Curious? You should be.
Chicken gets a little tipsy after being doused with tequila but is then given a cold shower in the form of a squeeze of lime and a cooling cilantro-chile mayo sauce.
A playful riff on an Italian comfort food classic that calls for bite-size meatballs standing in for the usual meat sauce. Yet all the cheesy goodness of traditional lasagna remains unchanged.
A simple side that comes together quickly, only messes up a single pan, and will earn you accolades from most (if maybe not all) the folks at your table.
Looks like a baguette, tastes like a ciabatta. This northern Italian bread is crusty and chewy and all sorts of incredible.
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.