all things food
Why make your own mustard? Because you can, dammit! And if that’s not reason enough, there’s no comparison between this and the store-bought stuff. Enough said.
Leave it to the French to make something as simple as roast chicken seem so darn alluring.
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.
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 handful of cheap ingredients. The exact perfect temperature and timing. And a little patience, please, while spuds are elevated from simple to stellar.
A simple and elegant salad that brightens up whatever you serve it alongside. Crisp, tangy, and refreshing, it’s a perfect accompaniment.
Whether you’re five or fifty-five, sometimes nothing is more satiating than a plate of spaghetti with butter and cheese.
These crumb-coated thighs come together with no fuss and can easily be adapted to whatever ingredients you happen to have on hand.