Mother Nature is a savvy, savvy hostess. We know this because endive makes the perfect platter-to-piehole vehicle for cheese.
Everything you remember from childhood--slathered with butter, sprinkled with cinnamon, and, if you were lucky, drizzled with honey.
An inspired take on a classic, this simple, sassy granola recipe is yours to follow to the letter or tweak to your (or your most picky family member's) content.
This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.
Say good morning to your newest weekday breakfast craze. Who knew cheese, honey, and bread could be sooooo indulgent?
Sometimes carrots aren't quite as sweet as we'd like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.
Baguette slathered with goat cheese and baked to toasty perfection with a can't-mess-it-up vinaigrette and salad. Easy peasy.
Fresh figs alone, while stunning if savored by you alone in the kitchen, isn't exactly what you want to serve guests. Here's what you do want to offer them.
A sweet something that evokes the memory of travels to Greece or the bulk bins of '70s-era health-food stores. Either way, these are so good they'll put the past to shame.
We can imagine all manner of occasions where this easy, last-minute phyllo phenom would be welcome. Can't you?
Chili Honey Butter11/15
Sweet, spicy, and just a little sassy. That's what we think of this sensational synthesis of everyday ingredients. Slather it at will.
This festive Moroccan-style feast from Lynn Rossetto Kasper requires nothing more than a little patience and a lot of wet naps.
Japanese grilling at its sweetest--and simplest, with just a quick turn over the coals and a happy little sauce of soy, sake, honey, and ginger for dipping and drizzling.
Okay. We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn't seem to be stopping it from disappearing.
Like baklava, these exquisite pastries are a communion of phyllo, nuts, and honey. Unlike baklava, they're a cinch to make.