Leeks are criminally slept-on, and this recipe really lets them shine. The frizzled ends gets as crispy as a potato chip, the middle gets tender and creamy, and you’re going to want to make them once a week.
Read MoreThis is a great recipe for switching up your salad routine. It’s filled with peppery radishes, green garlic, sweet, crunchy peas, and a dressing so good you’ll want to keep a jar in your fridge.
Read MoreOnce these artichokes are cooked in their oily, white wine bath, you can eat them without teaching anyone how to navigate the thorny beast or deal with the feathery choke.
Read MoreThis spicy, lemony parsley and fennel salad is a welcome addition to any Passover table, but especially one with rich, braised brisket.
Read MoreThis kugel is deeply savory, crunchy, creamy, and will be one of the first things on the table to disappear.
Read MoreThis can be endlessly scaled up or down to feed as many or few people as you like. While I find the butter + chive + salt combo to be perfect in its simplicity, you can always dress it up.
Read MoreA steakhouse dinner at home simply isn’t complete without creamed spinach, and this is my favorite way to make it.
Read MoreThe key to crispy latkes lies in a hot skillet with plenty of fat and getting absolutely every ounce of liquid out of those potatoes and onions.
Read MoreStuffing is my favorite food, and this is my favorite stuffing, bar none. Highly recommend making more than one pan.
Read MoreThis is our Thanksgiving mac and cheese moment. If you’re thinking “no, that’s kale,” just trust me: it will probably be your favorite thing on the table.
Read MoreThis is a perfect side dish, IMO. It’s savory, deeply flavorful, and really lets the vegetables shine.
Read MoreI never knew squash could be this good (and yes, you can make it with sweet potatoes!).
Read MoreMy favorite way to make mashed potatoes—a little lumpy, very creamy, lots of butter, some buttermilk for tang, and lots of black pepper and chives.
Read MoreThis is a description.
Read MoreThis is a description.
Read MoreAs we enter the period where the farmers market is mostly just squash, lean into it by making this bright, spicy side dish.
Read MoreThe corn is very, very good right now, and you should make this corn salad to celebrate.
Read More