Everyone totally loves a savory pancake, right? Right?! Well if not - trust me. These bean pancakes are absolutely delicious, filling, and are a perfect snack for adults and kids alike.
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Want to make the most of summer produce with a dish that is as gorgeous as it is easy? How about salmon with zucchini scales? What are zucchini scales, you ask? They are something that will make your dish look super beautiful, without actually being that much work.
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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.
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So, 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.
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Do 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.
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No one makes Southern food like Nathalie Dupree. The cookbook author and fellow Charlestonian is undeniably brilliant when it comes to bringing herself into your home through recipes. But among the best of her repertoire is two ingredient biscuits. They are as easy as could be and will make anyone into a biscuit obsessive. So in honor of her new book Nathalie Dupree’s Favorite Recipes and Stories we had her over to show us the perfect methodology.
So watch the video or make the recipe below - we won’t apologize if you start eating biscuits every day.
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I think my love for Italy has been made pretty clear, so when a new pasta spot comes into town I am immediately there. When Stefano Secchi opened Rezdôra, focusing on one of my favorite regions, Emilia Romagna, I instantly went and was blown away. There’s nothing like homemade pasta done well, and Secchi has it across his menu in spades - but could that translate to making it at home?
Luckily Secchi came over to give us a recipe that anyone can make, no matter your kitchen equipment. It’s a beautiful shape called Strozzapreti and all you need is your hands. He shares his secrets and then finishes with a simple sauce.
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Is there anything more universal than a hangover (or even for the non-drinkers, the days where we just feel particularly blah)? We all know the feeling of wanting something warming and filling that will hit that sweet spot to comfort us when we aren’t feeling well.
But maybe you hadn’t realized that the food for hangovers has global appeal. In her new book Hangover Helper Lauren Shockey explores the hangover cures that hit the spot across an array of cultures and gives us new ideas to shake up our old routines.
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