A galette is basically a freeform pie. To save time, make the dough the night before you plan to assemble and bake the galette. I love the way the fresh…
If you don’t have fresh basil, you could use mint or even a tiny sprig of fresh thyme. The most important thing is to get the berries nice and juicy.…
This simple side shows a brilliant way to coax more flavor out of those early-summer vegetables. Serve with burgers, roasted chicken or seared chops.
Think eggs Benedict is decadent? Wait until you taste this lobster-centric version from Matt Jennings of Townsman restaurant in Boston.
This is basically an éclair batter cooked in a waffle iron. The waffles cook up a beautiful golden brown on the outside and are so eggy and soft on the…
Usually served raw for their crispness, cucumbers are wonderful when quickly cooked. In this recipe, the cucumbers absorb much of the dressing, making them even more juicy with lots of…
This is not your typical carrot cake. It’s light and delicate, thanks in part to applesauce in the batter. Finely grating one carrot helps distribute its flavor, while coarsely grating…
Here’s a new take on the classic baked artichoke dip. It may be retro, but it’s always the first to go at parties. Peas give it a beautiful color and…
Light and simple, panna cotta is all about texture. It should be a bit wobbly on the plate, and then melt quickly in your mouth. The sauce is inspired by…
Eggs are a perfect showcase for the trio of tarragon, parsley, and chives. Here, the herbs brighten a luxurious filling for deviled eggs, while a caper-chive drizzle on top adds…
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