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If sweet-and-sour Italian agrodolce wanted to dress up like a classic vinaigrette, it’d look a little something like this. Let chopped raisins (any kind you have on hand will do!) and shallot lightly pickle in vinegar; while that’s sitting, make yourself useful by washing lettuce. Whisk the vinegar mixture with Dijon mustard, honey, and olive … Read more
Step 1 Preheat oven to 350°. Pat 1½ lb. skin-on, bone-in chicken thighs (about 4 small) dry and season generously all over with kosher salt. Sprinkle evenly on both sides with 2 tsp. all-purpose flour. Step 2 Heat 1 Tbsp. extra-virgin olive oil in a large cast-iron or high-sided skillet over medium. Cook chicken thighs, … Read more
This crunchy granola-like topping gets its sweetness (and stick-together-ness) from a bit of honey and its savoriness from earthy cumin seeds. It comes together quickly in a hot pan with a bit of oil to bloom the spices and toast the nuts and seeds. The honey gets stirred in off heat but while the mixture … Read more
Chicken paprikash is a classic Hungarian dish that relies on a serious scoop of paprika for both mild peppery flavor and a vibrant red color. Here that recipe’s building blocks are reimagined as a ragù, with ground chicken, aromatics, and a dollop of sour cream swirled in for richness. Two notes for shopping. If you … Read more
Step 1 Pat 3 lb. boneless pork shoulder (Boston butt), fat cap trimmed if needed, cut into 4 pieces, dry; season generously on all sides with kosher salt and freshly ground black pepper. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook … Read more
Step 1 Toss 1 lb. medium shrimp, peeled, deveined, with 2 Tbsp. Cajun seasoning in a small bowl to combine. Step 2 Pulse 1 medium red or green bell pepper, ribs and seeds removed, coarsely chopped, 1 medium onion, coarsely chopped, and 6 garlic cloves, coarsely chopped, in a food processor until combined but still … Read more
Sometimes the only thing that will do is chili cheese fries. Y’know? Luckily, you can now satisfy that craving with this equally comforting vegan version! It feels decadent and special but comes together quickly with wholesome pantry staples (including fiber-rich lentils!). Just 10 ingredients required to nourish your body AND soul, friends. Let us show … Read more
Linzer cookies are handheld riffs on linzer torte, a jam-filled cake from Linz, Austria, that dates to the 1700s. Black currant preserves were traditional in 18th-century Austrian abbeys, but modern bakers customize their linzer cookie recipes in all sorts of ways. Swap blanched and toasted hazelnuts for some or all of the almonds in the … Read more
Visit our alcohol-free drinks hub for more round-ups, guides and mocktail recipes. Also check out our review of the best non-alcoholic champagnes and sparkling wines. Best non-alcoholic and low-alcohol wines at a glance Best budget non-alcoholic red wine: Rawson’s Retreat cabernet sauvignon, £44.95 (case of 6) Best non-alcoholic German wine: Leitz Eins Zwei Zero riesling, … Read more
Perhaps you spotted a scotcheroos recipe on the side of a Rice Krispies box as early as the 1960s. The dessert is still a staple at sleepovers, potlucks, and bake sales throughout the Midwest, especially in North Dakota and Iowa. Most easily described as peanut butter Rice Krispies Treats layered with chocolate and butterscotch, scotcheroos … Read more