Stew ¼ cup extra-virgin olive oil 1 Tbsp. herbes de Provence 1 tsp. crushed red pepper flakes 6 oil-packed anchovy fillets 2 medium onions, finely chopped 2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons 6 celery stalks, sliced crosswise ½” thick 6 garlic cloves, finely chopped Kosher salt, … Read more
Creamy, dreamy American buttercream is one of the easiest ways to finish off a cake, build a cookie sandwich, or ice a tray of chocolate chip cookie bars. Bonus: You only need five ingredients and five minutes to make this tried-and-true homemade buttercream frosting recipe. The butteriest buttercream starts with softened butter, so be sure … Read more
Step 1 Place a rack in middle of oven; preheat to 400°. Cook 12 oz. wide egg noodles in large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes. Drain noodles; reserve pot. Step 2 Remove dark green parts from 1 bunch scallions and thinly slice; set aside. Thinly slice … Read more
Step 1 Preheat oven to 350° with a rack in the middle. Grease an 8×2″ round cake pan with unsalted butter, then dust with all-purpose flour, tapping out excess. (Alternatively, butter cake pan, then line the bottom with a parchment paper round and butter the paper.) Step 2 Whisk 1½ cups (187 g) all-purpose flour, … Read more
The best thing about popcorn is that it’s the perfect canvas for just about any flavor—be it the simple seasoning of butter and salt, a sprinkling of masala, seaweed snacks, or tangy hot sauce. But the combo that reigns over the city of Chicago is caramel and cheddar, first popularized by Garrett Popcorn. To outsiders … Read more
An American institution shrouded in red-hot mythology, the Buffalo wings recipe that kicked off the game day and bar night staple is hard to pin down. According to one origin story, a proprietor of Anchor Bar in Buffalo invented hot wings sometime in the 1960s. Faced with hungry patrons and a fridge full of chicken … Read more