There are a million pumpkin pie recipes on the web. There’s even a perfectly good recipe on the back of every single can of pumpkin purée on the store shelves. So I didn’t want to make just another basic pumpkin pie. No one needs that. Instead, I made a couple simple swaps to fancy it […]
What makes this loaf so good? First, it combines the best of fats for a squidgy, irresistible loaf. Olive oil cake fans will be happy to encounter a moist crumb that somehow manages to taste better the next day—if you’re lucky enough to have any the next day, that is. Butter is also incorporated to […]
This easy pumpkin snacking cake with chocolate cream cheese frosting is a fabulous dessert in every way. It’s easy (as established), it’s moist and delicious (full of pumpkin puree; warm spices like nutmeg, cinnamon, and ginger; slathered with tangy but rich chocolate frosting), and the entire thing, including that luscious frosting, can be made up […]
There’s something really special about the simplicity of pasta with butter, salt, and pepper. The creaminess of the butter and the little pops of salt and pepper sitting on the surface of the pasta, it’s simple goodness at its best. I love this combo so much that I’ve made several variations on that theme over […]
This savory vegetarian bread pudding is studded with umami mushrooms and gooey gruyere cheese, plus plenty of garlic. It’s easy to make and is a great fall and winter dinner with a green salad on the side. Or make it as a welcome alternative to the usual stuffing at Thanksgiving. Read more about what types […]
The Hasselback technique—a series of slight, narrow cuts, often used on potatoes—isn’t just for spuds. This Thanksgiving, try it out on hunks of butternut squash; this ultimate side dish—or even vegan centerpiece—is something the whole family can get on board with. The name’s origin is thanks to a restaurant in Sweden called Hasselbacken, where the […]
This method is a bare-bones way to cook this mysterious vegetable. For a hint more flavor, add parsley, a bay leaf, lemon juice, or black peppercorns to the water before steaming. Game plan: Make your own mayonnaise, dipping sauce, and aioli for serving.
There’s something homey and relaxing about a pitcher of freshly squeezed lemonade that sugary store-bought versions can’t quite deliver. Whether it conjures visions of a summer lemonade stand or rocking on a porch swing, grab some lemons and squeeze up a batch yourself. For more, see our Pink Lemonade recipe.
Croutons add a welcome, toasty crunch to any salad or soup that may be falling a little flat. This easy recipe can be made with any crusty bread, like pain au levain or sourdough. Try the croutons on top of gazpacho or a Caesar salad. To see this recipe with illustrated steps, check out The […]
A simple seared salmon fillet can jazz up a lettuce or grain salad, be added to herbed scrambled eggs, or be served with vegetable sides or legumes. Just season the fish with salt and pepper and sear both sides in a hot pan with oil until just done in the center.
Ranch salad dressing has gone astray from its original tangy buttermilk-herb recipe first created for guests at a real place called the Hidden Valley Ranch near Santa Barbara, California. Hidden Valley sold out for the big bucks, turning its recipe into a bottled, mass-produced, sludgy mess that Americans love. But just because lots of people […]