A humble little snack, made with a quartet of ingredients you likely have on hand. If you’re in Spain, they’re ubiquitous, and if you’re not but find yourself wishing you were, well, you can make one at home.
Read MoreIt’s a starch, it’s a carb, it’s a vegetable, it’s celebrating both peak summer produce and reliable pantry staples, it’s everything!
Read MoreThis recipe is simple, really existing to make the case that high quality meat, seasoned sparingly with salt and pepper is a true luxury.
Read MoreBiscuit making is a practice, a recipe you begin to feel rather than follow. They’ll only get better every time you make them
Read MoreWhile jam often feels like sugar thickened with fruit, this here is a celebration of the fruit itself.
Read MoreThis carrot cake, sans raisins and nuts (!!) is, to me, perfect. It’s perfect at room temperature, too, but refrigerating it gives it a dense, custardy, almost fudge-like texture that screams “mid-day snack.”
Read MoreLess intensely indulgent than classic Baked Ziti and a lot less fussy than lasagna, in my old age this is sort of the only baked pasta I’m making these days. It’s got all the hits: pasta, cheese, sauce, but feels casual in a way that makes it possible to throw together for dinner tonight.
Read MoreSometimes it’s nice to just arrange leaves on a plate, layer with sliced citrus and onion and season casually with flaky salt, vinegar and oil.
Read MoreThe benefits of cooking trout whole, butterflied go beyond visual appeal—the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan a chance to crisp up
Read MoreTreated well, broccoli can be spectacular. Cut into elegant little spears, tender, perfect for dousing in lemon juice, adding some raw grated garlic and sprinkling with flaky salt and it's just...a wonderful experience.
Read MoreThis is the galette you make when you need something substantial and comforting, don’t feel like eating meat, and have had too much pasta or are—god forbid—sick of beans.
Read MoreWhile you’ve got one thing in the oven slowly cooking overnight, you may as well make it two! These chickpeas are brothy, spicy, and a match made in heaven with the lamb. Bonus tip: make hummus with the leftovers—it will be the best you’ve ever had.
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