Linda Pacchiano

Succulent. Crisp-skinned. Simple. If that's what you seek in a roast hen, your search stops with this ooh- and aah-inducing technique.

New York Times' reporter Julia Moskin divulges the recipe for City Bakery's Peanut Butter Sandies. You're welcome.

Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. Here's how they do it. Er, prego.

Quite simply, these are sturdy kale, collards, chard, and mustard greens are coaxed to enticingness by slowly simmering them with ham hocks or bacon, onions, and spices. A Southern classic reinvented.

An impressive and enticing use for healthy roots and tubers that, thankfully, doesn't taste virtuous at all. In fact, it actually feels quite indulgent.

One pan. No fuss. Minimal carbs. Lotsa flavor. And just 30 minutes. You can understand why we are swooning over this little weeknight stunner.

"One of the best things I’ve EVER made." "Beautiful." "Comforting." "Delicious." "Easy." That's what folks are saying about this simple and satiating casserole.

Eating your veggies just got exponentially more enticing (and less expensive!) with this DIY alternative to those irresistible Terra root vegetable chips.

Every once in a while, along comes a loaf of bread that's so rustic, so memorable, it ruins every other bread experience. Here's that loaf.

An intoxicatingly aromatic Portuguese classic that's a tomato-based combo of stew and soup and chowder made of fish, potatoes, and chorizo.

Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there's always this deeply satiating tactic.

That frugal Italian trick of adding buttery bread crumbs to just about anything to make it more enticing works its considerable charms here. Swoon.

Folks are calling this grilled chicken thighs with arugula salad "wonderful" and "perfectly balanced" and "restaurant quality." Sorta enticing, yes?

How fortunate for us—and by us, we mean humanity—that there exists this recipe for the best classic coleslaw we've ever had.

A hint of maple with just the right amount of spice. That's our verdict on these grilled chicken wings that are cooked to perfection.

Forever banish your fears of cooking whole fish with this ideal lesson in how to cook fish so you achieve shatteringly crisp skin and tender fish.

Scandalously simple. Ethereally airy. Magical. That's but a sampling of what folks are saying about these two-ingredient, Southern-style cream biscuits.

"As perfect as perfect can be." And "A pretty killer combination of broccoli and Cheddar." That's what folks are saying about this quiche recipe. We think you'll agree.

Elegant. Easy. Inexpensive. Just three of the many reasons you're going to want to make this little keeper of a recipe over and over and over again.

Classic German comfort food made with a hot and tangy vinegar dressing and and crisp bacon. Here's how to make it.