Made from chickpea flour, panisses are french-fry-like fritters common in parts of Italy and Southern France. Hot, crisp, and salty, they bear all the characteristics of a great snack to pair with drinks. The earthy, almost astringent quality of the chickpea flour is offset by a not inconsiderable amount of indulgent butter and aged sharp … Read more
Keep a package of puff pastry ready in the freezer and a tasty nibble for a festive gathering is never far behind. My preference is an all-butter dough, like Dufour, that I defrost right on the kitchen counter (you can also defrost it overnight in the refrigerator if you have some advance notice). This ready-made … Read more
Cooked hot and fast, thinly sliced brussels sprouts become crisp-tender and lightly wilted, a happy Goldilocks option between roasted and raw. The golden raisin agrodolce is a tangy foil, its sweetness cutting through the sharpness of the brussels sprouts. Make sure your pan is ripping hot so the sprouts have every chance of developing blistered … Read more
Oozy, saucy, and delightfully cheese-pully (that’s a word, right?), this creamy mac and cheese is just as suited for a cozy weeknight dinner as it is ready to rock the terrain of side dishes on your Thanksgiving table. Unlike BA’s Best Macaroni and Cheese recipe, it’s made without a roux—meaning no flour-based thickener to worry … Read more
Step 1 Place a rack in middle of oven; preheat to 375°. Cook 12 oz. bacon (about 12 slices), cut into ¼” pieces, in a medium skillet over medium heat, stirring often, until brown and crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Step 2 Spoon 3 Tbsp. bacon … Read more
As a new mom, I’m having a hard time “doing it all”—juggling meetings and deadlines at work, spending precious time with my one-year-old, and chipping away at a constantly growing to-do list. When the end of the day approaches and it’s time for dinner, I have about two working brain cells left to figure out … Read more
Step 1 Place a rack in middle of oven; preheat to 400°. Melt 1 Tbsp. unsalted butter in a large skillet or medium Dutch oven over medium-high heat. Add 1 lb. ground beef (preferably 20% fat), 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. freshly ground pepper and cook, stirring … Read more
When two of the best comfort foods on earth love each other very much, the result is this spicy, funky, cheesy, one-pot dinner. (Thank you to my husband for the inspired idea.) Mapo tofu–ifying the meaty base for Midwestern chili mac—as the name suggests, a cozy blend of chili and elbow macaroni—adds tons of savory … Read more
For those unfamiliar with seeni sambol, a Sri Lankan condiment of spicy-sweet caramelized onions, these cheesy Hawaiian buns are the perfect place to start. In this recipe, chef Sam Fore makes her own DIY version of the relish by cooking red onions with curry leaves, red pepper flakes, and a dash of tamarind concentrate. The … Read more
Frozen shredded potato patties transform into a crispy yet fluffy crust for this meaty hash-brown-and-egg casserole. It hits as well at a leisurely brunch (it’s prime holiday breakfast fodder) as it does for a weeknight dinner. Need a go-to breakfast bake for busy mornings? This cozy crowd-pleaser is a make-ahead dream (see Do Ahead for … Read more