Quiche has come in and out of style over the years, but we think it’s the ultimate brunch dish. A buttery, flaky pastry crust is irresistible, and the possibilities for…
Recipes
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Filled with a trio of fresh berries, this cake will be a welcome sight at warm-weather gatherings. And it’s a snap to prepare—just whisk the ingredients together, fold in the…
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While technically not a supper, this dip is hearty enough to serve for a One Pot Wednesday meal. You can replace the black beans with canned pintos or refried beans,…
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Here’s a play on a classic pan bagnat—a French baguette sandwich loaded with tuna, anchovies, olives and hard-boiled eggs. Serve with French fries or your favorite chips.
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Cooked on a salt plate on a backyard grill, these skewers take on the delicate taste of pink Himalayan salt. Our spicy potlatch seasoning, which combines herbs with red pepper…
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Endlessly adaptable, pesto can be made with an almost endless variety of herbs and nuts, and it can be made with or without cheese. Here we substitute assertively peppery watercress…
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Greek yogurt is strained, making it thicker than other types of yogurt. Even when made from low-fat milk, it has a lush, silky texture and a fresh, tart flavor. Plain…
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Made with pisco, a type of brandy that’s very popular in Peru and Chile, the pisco sour is probably the best-known cocktail import from South America. Its hallmark is its…
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These two recipes combine two different textures for extra appeal. If you love an old-fashioned root beer float, you will adore this updated version made by layering icy root beer…
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Quick-cooking shrimp make an easy weeknight dinner, doubly so when they are cooked on a baking sheet with the other ingredients, which makes both prep and cleanup a breeze. Using…