Soft and tender and almost cake-like—some would say even pancake-like. A lovely reminder that yes, maple cookies are completely appropriate at the breakfast table.
Looking to elevate canned salmon beyond recognition? Maybe banish all recollections (nightmares?!) of Lenten Fridays from childhood? Here’s your answer.
You could, of course, serve couscous plain. But why?! Makes little sense when you can quickly and easily toss in almonds and lemon and tuna and shaved fennel and literally be astounded.
A make-at-home version of your fave diner-style burger but with the added smokiness from just the blissful amount of chopped pastrami mixed in with the beef.
We’ll demolish almost any version of peanut butter cookies. But these, with their slightly crisp edges and oh-so-soft, melt-in-your-mouth center, are among the best we’ve ever experienced.
Shirley Corriher, the doyenne of all things food science, divulges her foolproof secrets to gloriously golden and puffy popovers.
Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.