This is my new favorite way to make steak at home, and it’s been on repeat all summer. Steak and a caesar? Sign me up.
Read MoreMake taco night a party, and invite The Dip.
Read MoreIf you’re grilling this weekend, throw some zucchini on too—they’ll get charred and snappy, then covered in a zippy, dilly dressing, and will have everyone at the barbecue rethinking their stance on zucchini.
Read MoreIf you need a good breakfast/brunch/lunch dish, this quiche is unreasonably delicious, a really special dish to make for your family or friends, and a great way to use the gorgeous squash blossoms that are at the markets right now.
Read MoreThe anchovy-fennel-chili-infused oil is good on quite literally anything, but is especially great drizzled over the sweetest little tomatoes you can find.
Read MoreI’d eat these not quite fried, not quite caramelized onions and chickpeas with salty, creamy feta and lots of herbs (leafy, spriggy, coarse!) literally any time of day—an ideal side no matter the meal.
Read MoreWhile we’re talking classics, this garlic bread really is better than the rest, and I would argue almost non-negotiable with a cheesy pasta and salad.
Read MoreFeeling like something savory instead (same, always)? There’s also a salty, cheesy, dilly version of these perfect fluffy babies.
Read MoreThese fluffy, buttery, juicy scones are a nice way to use summer berries, and are very cute on the breakfast table.
Read MoreThese tart, salty, buttery cookies are an any-occasion dessert for me. Excellent with coffee or tea, a delightful addition a holiday cookie tin, or a nice way to end a big meal.
Read MoreIf you’re looking for a great, unexpected, dare I say sexy dessert for your next dinner party, here it is folks. It’s a nice wintery dessert, especially when served with a post-meal amaro.
Read MoreIf you’re celebrating Hanukkah (or just looking to fight off a winter cold) you can’t beat the classic. This soup has all the best things: light, fluffy matzo balls, an intense amount of celery, and #lotsofdill
Read MoreThis is the best salad to eat next to any hunk of braised meat, or on its own in the middle of the day with shredded bits of leftover roast chicken.
Read MoreThese are basic on purpose, and add a nice peppery freshness to an otherwise rich meal.
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