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Fried flowers? I know, it’s different. But trust me - this recipe is SO fast and easy, and it’s an absolutely delicious crowd pleaser. A popular starter dish in Italy, these fried zucchini blossoms are light and crispy and utterly addictive.
Read MoreSo, you want to make a pie - I promise, it’s not as hard as it seems! While buying pie crust is definitely the easier option, making your own crust takes no time at all and can make your final product even more fulfilling.
Read MoreNo, really. It’s the easiest AND the most delicious. This salad is crisp and fresh with a dash of tangy-ness - perfect for a quick bite after you hop out of the pool!
Read MoreI’ve always been a sucker for tarts (no pun intended!). Whether it’s for breakfast, dessert, or just a mid-day snack, tarts have always been a winner in my house. This delicious Sage and Apricot Tart is quick and easy to make and is perfect on a warm summer night. If you want to go crazy, add some vanilla ice cream on top!
Read MoreSnap peas are in your grocery store all year long, but I get so excited when I see the local ones pop up at the farmers market. They are so tender and perfect you can almost just snack on them by themselves. But this twist on a recipe from my book is a way to take that crisp, light flavor and turn into something even more flavorful.
Read MoreNo matter how much you love potatoes, you can love them even more when they’ve been smashed. You can get the best of both worlds - the crispy exterior with the mashed, creamy interior. They are not as heavy as mashed potatoes, but still filling, quick to make, and the ingredients and flavors make it just as nostalgic.
Read MoreDo you ever have a recipe you pull out of a magazine and go back to over and over?
That was the theory of Saveur’s 25th Anniversary Issue, revisiting some of their favorite past creations. But instead of just choosing the most popular they went to their test kitchen directors past and present to find the recipes that really stuck with the people who saw them the most.
Current test kitchen director, Kat Craddock knew exactly which one she would choose. The Canadian Butter Tarts from a 2000 issue spoke to her as a teenager and she carried the recipe with her over the years. So we decided to have Kat over to share this intentionally runny and intensely delicious recipe that she has been going back to for 20 years.
Read MoreSometimes when I’m traveling I find a sauce so intriguing that I start ladling it with a spoon and eating it straight. That’s what happened to me in Lisbon recently when I had this Worcestershire and cilantro sauce. It adds such a flavor punch that I think it would be great on almost anything - veggies, meats, added to a salad dressing. So here is my attempt to recreate a bit of travel magic, putting it on simple chicken and potato. Cheers to the great sauces!
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