Earlier this summer, I made what I thought was just a dinner salad that turned out to be my new favorite dinner salad of all time and it was
This herby roasted lamb chop recipe is low effort, high reward. With minimal prep time and few dirty dishes, it impresses for a weeknight date or a Saturday dinner
Once upon a time, I spent approximately a whole summer making blueberry muffins, gripped with an obsession (that would be worrisome anywhere but this page) to make what I
Yogurt does a lot of heavy lifting in my house. We use it as the base for sauces and spreads—but for biscuits? Absolutely. Yogurt isn’t that different from today’s
This recipe is adapted from my 2018 Foolproof Cacio e Pepe, which uses a technique from the chef of Flavio Al Velavevodetto in Rome, which I learned via tour
If you have somehow managed to miss the Basque cheesecake glow-up of recent years, I hereby extend its reign with a new take, Cardamom Basque Cheesecake, so you haven’t
Prepare the eggplant: Arrange eggplant slices on a large (half-sheet) baking pan in one layer. Sprinkle with about 2 teaspoons kosher salt and set aside for 30 minutes. Heat
With just-ripe-enough bananas, bittersweet toffee, and heaps of whipped cream, this classic British dessert deserves a place at your table. Many recipes call for canned dulce de leche, but
Note: I’ve bumped up the amount of broth based on comments from people who found their rice undercooked. Prepare the chicken: Arrange chicken skin side up on a plate
