This is a great little vegetarian pate for (usually) meat-heavy charcuterie boards.
It's just like leaves drifted right down from the from the trees and settled onto your tart! If dead leaves tasted like crisped chard and oyster mushrooms.
You already love pasta with butter and grilled asparagus, but this seasoning might make you drag your finger through the sauce.
Here's why Israeli couscous used to baffle me. It's baffling.
This is the menu to make when you suddenly have guests coming by for lunch or brunch. It's light, complete and most of all, friendly--to YOU.
Un-sauced, uncomplicated comfort in a bowl. Best served with art.
This stuffing will win you over from your current go-to, I'd put money on it. I'm thiiiiis close to getting James to agree to make it this year instead of his version which he's staunchly stood by his whole life!
DO: catch the broth that drips from your mushrooms in a soba-filled bowl.
"You have to eat these eggs on rice." Everyone at the table nodded.
I feel like I should apologize to those of you who’d like to see more dessert recipes turn up here,...
Things started smoking, pans started burning but it was worth it to have the marinade turn into a delicious glue that charred in spots.