Tasting is one thing. Believing it’s vegan? Entirely another thing. You’ll never guess the ingredients in this surprise summer sleeper of a vegan ice cream.
Individual dark chocolate soufflés that are gluten-free with a little grown-up sass in the form of a whiskey splash in the batter. Recipe courtesy of David Lebovitz.
All the understated elegance found in every Yotam Ottolenghi creation. Yet it draws on easy, inexpensive, everyday ingredients.
Our latest definition of decadent comfort food. A David Leite original, this recipe melds layers of ham, potatoes, shallots, and gooey cheese in a rich cream sauce.
Mashed potatoes get amplified here with a subtle sweetness and a stunning shade of orange. Not to mention all those healthy antioxidants that make second helpings not only condoned but encouraged. You know, for health’s sake.
How do you take your hot chocolate? Thick or thin? David Leite and Renee Schettler are, not surprisingly, on opposite ends of the argument. Though we’ve got one recipe that satisfies both cravings.