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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 MoreNo 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.
Read MoreI 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.
Read MoreIs 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.
Read MoreFor so many people there is no book more beloved that The Joy of Cooking. Its unique style and depth has helped generations to cook.
But how do you update a classic that has sold millions upon millions of copies since the 1930’s to make it more approachable for today’s cook without losing its…joy (sorry, I had to)? Megan Scott and her husband iJohn Becker - original author Irma Rombauer’s great grandson - spent 9 years on the task. They tested, researched, went back through every edition and came up with original recipes to ensure that the classic tome would hold the same role for today’s cooks.
Read MoreThere are few dishes as popular at restaurants as beef tartare. And yet despite being among the easiest to execute, most people stay away from it at home. Raw beef in a restaurant setting seems fine, but there is some kind of mental block to making it yourself. But is it really just as easy for home cooks?
Luckily we had the perfect person to answer this conundrum - Chris Starkus, the chef at Denver’s steakhouse Urban Farmer also operates Lost Creek Micro Farm , so he knows about sourcing from a multitude of perspectives. We got his breakdown of what to look for when purchasing meat for serving raw, the best cuts to buy and the perfect recipe to make it all come together. You might not get to be on a cattle ranch in Denver, but you can come pretty close.
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