Tomato “gravy” is a uniquely Appalachian specialty and a wonderful way to use summer-ripe “maters.” Serve it with biscuits, over scrambled eggs or polenta (or grits, of course), or spoon…
read moreCoffee cake is one of those retro specialties, an old-school standby from the Mrs. Maisel era. You know, when having a nice, simple, home-baked “something” to serve with coffee was hostessing done right. It didn’t have to decorated to within an inch of its life and Instagram ready.
read morePackages of fresh cranberries in markets this time of year mean it’s time to make a key ingredient for this seasonal cocktail: the Cranberry Rose.
read moreGhee — Indian-style clarified butter — is the latest old-is-new food trend. Sure you can buy it, but ghee is easy and fun to make at home. Here’s how.
read moreA bumper crop of summer squash inspired this zucchini bread with tahini, caradmom, almonds and golden raisins.
read moreThe cooking that makes me happiest happens when I step away from a recipe and improvise with whatever’s on hand, like with this summery pasta.
read moreDon’t toss that wilted lettuce! Use it to make a stellar condiment. You know something’s up when you return home from a few days out of town happy to see a…
read moreBorscht: A Russian soup that always satisfies Quick, name a Russian dish. Bet borscht is the first thing that comes to mind. It’s practically a national dish in Russia, Ukraine…
read moreThis tasty salad was the result of desperation, preparedness and luck — all helpful elements for fast meals on the fly. You know that advice you always hear to…
read moreWhen dark chocolate meets ancho chile, it’s a happy taste match. This recipe started with a tub of leftover sour cream in the fridge and a yen for something with…
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