all things food
Sometimes simpler is better. Proof? This classic chocolate frosting from the back of the tin of Hershey’s cocoa. We dare you to not just eat it straight from the spoon.
If Ina believes mashed potatoes need a little acidity to smooth out the richness, so be it. Here’s our new go-to approach to this oh-so-comforting side dish.
So satiatingly superlative, this cheese sauce is going to whisper seductively to you to ladle it onto everything. And we do mean everything.
Don’t let those leftover Easter eggs go to waste. This easy egg salad with caramelized onions is so lovely, you won’t even notice that there’s no mayo.
A simple and elegant salad that brightens up whatever you serve it alongside. Crisp, tangy, and refreshing, it’s a perfect accompaniment.
Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.
This flaky, tender, butter and shortening pie crust is a breeze to make, thanks to your food processor.
Though traditionally a first course, bone marrow is sufficient enough to be both first course and last course. And maybe each course in between.
For these easy homemade cheese straws, the rich, peppery bite of cacio e pepe is married with flaky puff pastry to create an unforgettable hors d’oeuvre.
Skip the traditional beef tenderloin seasonings and try this shawarma-inspired version that gets coated in fragrant spices and quickly cooked in the oven.