Amaro, and a handful of other bitter liqueurs, are having a renaissance and showing up outside of the post-dinner digestif. I’ve been using the local-to-me Granor Farm Blue Corn Amaro as a component in lower-ABV cocktails to start the night, like my take on the Lumberjack, which is usually made with cognac or whiskey. I … Read more
This recipe is a twofer—two recipes in one and doing double duty as either a breakfast or a dessert. And you can make just one at a time or 50 for a giant party. They aren’t finicky, travel well, and can be served warm, cold, or any temp in between. Plus, there’s very little more … Read more
Pickle Dip belongs in the hallowed snack halls of French Onion Dip, Thick Ranch, and Mexicali Dip. To my mind, the best way to balance a decadent sauce is by slathering it on a mountain of fresh, crisp vegetables. Here the creamy base is contrasted with the acidity of the pickles and lemon, the heat … Read more
A signature of Japanese street food, specifically of Osaka, okonomiyaki is a savory pancake known for its custardy interior and a bevy of finishing touches. While the traditional recipe features grated mountain yam (nagaimo or yamaimo) to nail the dish’s characteristically soft texture, this version approximates the results with a pantry-forward batter and a few … Read more
This feel-good dinner makes the most of your time. Because you’re busy. You don’t have all day. I hear you. That’s where multitasking comes in: While hunks of Halloumi cheese and pita shards toast in the oven, you’ll slice up juicy citrus (snag blood oranges if you can for their vibrant hue), kicky shallot, kickier … 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
Here, we’ve mashed up two viral recipes into one quick and easy dinner. We started with pasta e ceci, the comforting combination of pasta and chickpeas, redolent with garlic and red pepper flakes. The second inspiration, baked feta, is exactly as it sounds: planks of salty feta baked until lightly browned and softened. This recipe … Read more
Jam and Dijon mustard is an IYKYK kind of situation. While the duo may seem an unlikely pair, fated to meet only when stored next to each other in the fridge, they actually belong together as the building blocks of a delightfully tangy sauce. Consider this: You get sweetness and body from the jam and … Read more
This is a vegetable dish so spectacular, it would be a shame to call it a side. Squash is generously seasoned with berbere, then baked until golden and tender. Serve these wedges over tangy yogurt, then top it all off with brown butter peanuts with a jolt of lime juice. Add a loaf of bread … 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