Add a kick to classic deviled eggs with pickled jalapeño.
Tallow adds another dimension to grilled asparagus.
A simple and elegant way to start a spring meal. Don’t limit yourself to the standard red bunches at your grocery; radishes should be all over right now, so head to your local farmers’ market and you’re bound to find beautiful options.
Smoked salmon not your cup of tea? Make these with cherry tomato halves in place of salmon, or mix it up and do both.
Practice a few times with your oven to nail exactly the timing you’ll need to keep your yolks runny and your whites set.
Pea shoots are a sweet addition to a spring salad, and they look beautiful on a plate. The rhubarb vinaigrette is a well-deserved treat after a long winter, as well.
The Super Bowl is an American classic – every year, family and friends of all ages don team colors and gather around ever-larger televisions to cheer on their respective teams until a victor emerges. But the battle is a friendly affair, filled with jubilant shouts and benign ribbing, and, of course, there is the food.
Choose whatever blue cheese you like for this one.
Never underestimate the power of a fresh, crunchy slaw because it’s as vibrant as it is multipurpose.
Tzatziki is one of those things you can’t make too far ahead or you risk wateriness, so don’t make this until the day of the party, and be sure to really squeeze that cucumber dry. Dress the vegetables very lightly – just enough to coat, no more – to keep them crisp and beautiful all day long.
Having a little extra fat on the pork is especially nice if you’re making this the day ahead and rewarming; it stays juicy and moist on its own, without adding extra liquid. Toasting the spices makes a huge difference in your flavor, too, so don’t cheat and skip that step.
These ice cream sandwiches are a perfectly sweet end to any Super Bowl party.
Take your time preparing these: If your ingredients aren’t properly incorporated, it can affect how round your finished cakes are. Make your cakes up to a day ahead, but don’t make the filling until you’re ready to assemble and serve.
Gochujang, a Korean hot sauce similar to but sweeter than Sriracha, is a perfectly unexpected choice for hot wings.
The holidays are about celebration and relationships: marking the last days of the year by catching up with those closest to our hearts and closing the gaps geography has created.
You'll need a kitchen torch for this one, but it's worth the effort.
Tired of ham or turkey? Roasting a duck (or two) is less fussy than you think, and makes a beautiful centerpiece on your table.
Don’t break your back making from-scratch naan; most grocery stores have a great selection of flatbreads to choose from, usually sold in packages of two or more. Look for a fresh, soft-but-sturdy variety.
Don’t throw away those greens! Fennel fronds and carrot tops make delicious pesto for their root counterparts, and they accentuate the flavors of the vegetable – root-to-tip cooking at its finest.
Vegetable spreads are all about presentation, so make your selections based on seasonality and color.
Chestnut cream, also called chestnut purée, is usually found at specialty or international markets in the British section – to the Brits, chestnut cream is like pumpkin in a can.
Beef tenderloin is a classic pick for holiday gatherings, as individual steaks cut down on prep and oven time while the herb-packed chimichurri sauce brightens the finished dish and works perfectly alongside any roast potato or vegetable.
A couple of things set this pie apart from your standard holiday dessert.
The leaves lack the bitterness of spinach and the chew of kale or collards.
Persimmon trees are found growing wild throughout the eastern U.S. and spanning into the Midwest.
Acorn and butternut are a sure bet for your fall dinner table.
Hot buttered rum has been used as a cure-all in the U.S. since Colonial times.
They do their best to hide it, but beets have a sweet side, and it’s time you knew about it.