all things food
We confess, we’d never imagined you could turn ribs fall-off-the-bone tender in 30 minutes. Until this recipe made believers out of us.
Proof that it doesn’t take buttermilk or an insufferably long overnight brine to make insanely tender, crazily crisp, gosh darn perfect fried chicken.
Leave it to the French to make something as simple as roast chicken seem so darn alluring.
You know chicken cacciatore–chicken made with vegetables, herbs, and tons of tomatoes–right? Wrong.
This spaghetti carbonara recipe tosses pasta with eggs, cheese, guanciale, pancetta or bacon, and pepper to form a creamy sauce. Quick and easy.
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.
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.
Here is a salad we made for my sister’s birthday. It’s packed with flavor and perfectly combines crunchy (lettuce, nuts, cucumber) with creamy (tahini and roasted vegetables). A salad that is more than a salad.
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.
Whether you’re five or fifty-five, sometimes nothing is more satiating than a plate of spaghetti with butter and cheese.