Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
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Salmon-asparagus-garlicky-lemony goodness, perfect for spring.
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A classic Italian lasagna, made with red wine Bolognese sauce and Parmesan bechamel, with a touch of pecorino Romano and parsley.
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Inspired by the Tale of Peter Rabbit, with blackberries, bread and milk combined into one amazing dish that tastes like love. Use fresh or frozen blackberries.
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This Moroccan poultry pie combines sweet and savory flavors in one amazing dish. Traditionally served as a starter at festive occasions such as weddings, it can also make for a really special main dish.
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The traditional pastry cream filling in French tarts and pasties. Great between the layers of a cake, or just eaten like vanilla pudding. (YUM!)
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The standard pastry traditionally used to make French-style tart shells.
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The classic French dish, with succulent chicken bathed in a rich, golden broth. All those cloves of garlic turn creamy, mild and spreadable in the slow oven braise. Be sure to have lots of crusty French bread nearby to sop up every last drop.
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Half the flour in this recipe is whole wheat flour. This makes for a more substantial breakfast, without dramatically changing the taste. You can make a big batch and rewarm them for a quick, nourishing breakfast during the week.
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The world's best grilled cheese sandwich.
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Ground beef and Swiss chard simmered together in beer, then combined with gruyere cheese in a casserole topped with breadcrumbs and more cheese.
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An all-American pie classic, bursting with blueberry flavor and bedecked with stars. You can make this any time of year with blueberries either straight from the freezer or fresh.
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Quick, simple and delicious. These are muffins, not dessert masquerading as a breakfast food.
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Flaky, tender pie crust pastry.
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Why it works: a wine-and-butter soaked cheesecloth keeps the turkey breast moist and flavorful during cooking, and adds lots of flavor to pan juices to make delicious gravy. See notes at the end of the recipe for more details.
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Enough for an 18-pound bird. May be cooked inside the bird or in a baking dish on the side.
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Cut roasting time to about an hour! Step-by-step instructions to cut your turkey into pieces and roast it much more quickly and evenly in a butter-wine braising liquid to keep the meat juicy and delicious.
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Buttery and creamy, with just the right amount of braised garlic. The best traditional mashed potatoes you will ever eat.
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French-style green beans topped with buttery toasted breadcrumbs.
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Caramelized Brussels sprouts in a maple glaze spiked with a hint of Aleppo peppers.
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