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This classic asparagus risotto made with Arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. Serve it as a springtime main dish or elegant side.
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This fresh and easy asparagus soup features a base of stock, cream, and onion, seasoned with thyme and dry vermouth.
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Cheese straws are a classic Southern snack. A cross between a cheese cracker and a savory cookie, they only take a few ingredients to make and are delicious served with wine.
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This quick and easy asparagus frittata is perfect for spring. With eggs, Gruyere or Swiss cheese, shallots, and asparagus, it'll be your go-to breakfast or brunch recipe.
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A loaf of brioche permeated with raisins and swirled with a thick layer of cinnamon sugar is like ordinary raisin bread gone deluxe. The bread is soft and eggy, with a tender and light crumb. It begs to be toasted and eaten for breakfast with your morning tea, but you probably won’t be able to wait until the toaster pops to eat it.
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Here is our favorite apple pie recipe, with an easy, no-fail, buttery, flaky homemade pie crust, and a filling with a mix of different types of apples, spices, vanilla, and a splash of brandy.
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Has an idea ever lodged itself in your head enough that the only way to move on was to make the thing real? That’s how this brownie banana bread came to be. Inspiration struck: why not bake bits of brownie in banana bread? To verify the brilliance of this concept, I launched into a flurry of baking. It was worth it.
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Cabbage rolls are an Eastern European and American favorite, with tender cabbage leaves wrapped around savory rice and beef filling and bathed in tomato sauce. They’re pure comfort food, but between boiling or steaming the cabbage, cooking the rice and the beef, and wrapping up each roll before baking, they’re a labor of love.
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A buttery, pecan-studded dough and chewy chocolate-covered caramels come together in these turtle-inspired cookie cups. Press a Rolo in the just-baked dough, then finish with toasted pecans, a dark chocolate drizzle, and a sprinkle of flaky salt.
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They're super close to the egg bites from Starbucks, and much cheaper.
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Preheat the oven to 350°F. Make the graham cracker crust: Place the butter into a microwave-safe bowl and microwave until fully melted.
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Spaghetti squash carbonara recipe is a lighter, vegetable-forward version of classic pasta carbonara. Strands of spaghetti squash are topped with a creamy sauce and salty pancetta.
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As soon as fall arrives, grocery stores line their shelves with cans of pumpkin. The purée pops up in every baked good, from pumpkin bread to pumpkin cheesecake, and rightfully so. But the bright orange gourd is often overlooked in savory dishes.
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For convenience, I prefer to use frozen grated cassava. If you are grating fresh cassava (yuca), the prep time takes longer, up to 1 hour. After peeling, 1 pound yields about 1 cup of grated cassava. This recipe needs 2 cups, grated. You have to wrap the freshly grated cassava in a cheesecloth and squeeze out any excess liquid.
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Honor in-season eggplants by quickly sautéing them until tender with garlic, herbs, and Parmesan. The best part? You don’t need to salt and drain the eggplants!
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Skip the specialty pan! These blueberry muffin tops are baked freeform on a baking sheet for tender little berry-packed pillows topped with streusel, perfect for any time of day.
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Perfectly cooked salmon in just 8 minutes? The air fryer can do that!
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