These tart little delights are addictive and practically perfect on their own. So why mess with the original? This recipe keeps the fruit itself front and center but with a slight brulee'ed twist.
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If you haven't heard of Barbara Lynch, you are really missing out on one of the coolest chefs in the business. But if you're from Boston, then she's probably already a legend to you, seeing as she completely changed the face of the dining scene there. But now we all get to see her in a new light, thanks to her incredibly personal new memoir, Out of Line.
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We might think our fancy coffee shop is serving us the best coffee, but there are ways to be a bit more discerning. How do you know if coffee is fresh? How do you know if coffee is sustainable? How do you grind coffee properly? We get these answers and more from sitting down at the Roasting Plant.
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There's a moment in the spring when oranges are still good and rhubarb is just coming out and you can use them both. And it's lucky because their flavors meld perfectly together. This galette is so simple and looks so pretty that it almost feels unfair. Make them ahead or serve them warm -it'll work either way!
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How much can any one person truly know about wine? Bianca Bosker aimed to find out while writing her bestselling book Cork Dork. We talk to the author about joining the world of top sommeliers and what she learned about wine along the way.
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So I'm starting with the first Salad Hero by using an ingredient a lot of people scoff at: a fennel and its fronds. Yes there's more to a fennel than just its bulb. Instead of throwing half of it away we are using the fronds (that Oprah recently thought was dill. Oops.) to take it that extra mile. It's a win-win, that isn't too overpowering but gives the salad a bit of an extra something. Some might even call it a salad hero.
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My grandmother was the quintessential pie-baking grandmother. When she passed away I got all her recipes written down on notecards. I've been enjoying going back to them and trying to modernize them, but this time I shared the story with Bon Appetit. But here is the recipe in full
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