Potato salad is one of those dishes everyone thinks they’ve mastered… until you start making Ina’s versions back to back and realize how much range there actually is. Creamy, herby, vinaigrette-heavy, lobster-loaded – some are instant classics, some surprised me, and a few I’d tweak […]
These oven-baked pork and beef meatballs use a panade — stale bread soaked in milk — for an exceptionally tender, plush texture with no pan-frying required. Seasoned with fennel seed, chili flakes, and two cheeses, they’re finished in a garlic-and-basil-infused tomato sauce that delivers serious depth with minimal effort.
Eric Kim’s Kimchi Braised Short Rib Pasta is a rich, comforting mash-up of Korean flavors and Italian pasta. Short ribs slowly braise with kimchi, garlic, onions, and gochugaru until meltingly tender, creating a savory sauce that clings to pappardelle. Finished with parmesan and parsley, it’s a cozy, deeply flavorful dinner worth the wait.
We kept Valentine’s Day simple with Don Angie’s Steak al Limone — New York strip marinated in lemon, Calabrian chili, garlic, and fish sauce, served with a bright cured lemon relish. Paired with charred broccoli and finished with chocolate chip blondies, it’s an easy dinner at home.
Ten years ago, I set out to cook every single Ina Garten recipe—a project inspired by Julie & Julia. What began as a way to learn how to cook grew into a life-changing adventure filled with recipes, friendships, personal growth, and unforgettable memories – culminating in cooking with Ina herself.
Eagerly awaiting focaccia expert Lacey Ostermann’s “3 Doughs, 60 Recipes” cookbook? Try her Winter Panzanella now—a seasonal twist featuring golden-toasted focaccia, Tuscan kale, caramelized butternut squash, and pickled onions in a zesty lemon-parmesan dressing. This hearty, satisfying salad proves bread salads aren’t just for summer.
I’ve never met a vodka sauce I didn’t love, and a new favorite is Lidey Heuck’s Saucy Shrimp alla Vodka!
I mean, how can you not love a simple homemade tomato sauce infused with shallot, garlic, crushed red peppers, and, of course, vodka combined with a little heavy cream and parmesan?!
The brief fiddlehead fern season has arrived in Maine! I immediately grabbed these young shoots of an ostrich fern at the farmers market and decided to recreate a version of the dish that made me fall in love in them in the first place: Andy Ricker’s Phat Phak Kuut