all things food
This lofty cake is so crammed full of chocolate and butter and air, there’s no room for flour–although we made sure to leave space for ample swoops of softly whipped cream.
Leave it to the French to make something as simple as roast chicken seem so darn alluring.
Certain things in this world inspire lasting love. Like this cake. An old-fashioned American classic for a reason.
You know chicken cacciatore–chicken made with vegetables, herbs, and tons of tomatoes–right? Wrong.
Don’t try to rush this ham. It’s slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.
This one-pot meal of roasted chicken thighs with leeks, rosemary, and cannellini beans in a creamy sauce just snatched a permanent spot in my weeknight rotation. Try it and find out why.
Homemade corned beef is crazy easy to make. And it’s not just for St. Patrick’s Day. Although the holiday simply isn’t the same without it.
Known in some parts as tar heel pie, this ridiculously rich chocolate brownie pie filling is impossibly fudgy, so much so it’s simply too gooey to consume out of hand.
Julia Child updated the French classic with mixed peppercorns and allspice to lend a little intrigue. A surprisingly quick yet altogether swoon-worthy weeknight dinner.
Though traditionally a first course, bone marrow is sufficient enough to be both first course and last course. And maybe each course in between.