This recipe is adapted from "U.S.A Cookbook," written by Sheila Lukins, an author of the Silver Palate cookbooks that were popular in the 1980s and '90s If you're looking for an introduction to…
Bread pudding is my go-to alternative to traditional stuffing, which tends to dry out your turkey To make bread pudding, you need to dice the bread, season it and bake it until the cubes are nicely…
Figs are baked into an almond batter for this rustic cake to have with coffee or tea With figs, ripeness is everything A ripe fig (the object of your desire) is soft, yielding, beginning to crack,…
This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon The batter comes together quickly with minimal effort, using basic pantry…
This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook Boneless chicken thighs are coated with herby, garlicky…
Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad For extra smoky flavor, try…
Pomodoro, the Italian word for tomato, comes from pomo d’oro (“golden apple”), and also refers to this sauce A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use…
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