This easy, nutrient-rich side comes together quickly thanks to canned beans, a great pantry staple for weeknight dinners. You can also serve this dish as
Pozole, a hearty pork and hominy soup, is made all over Mexico with slight variations. You can turn this into pozole verde by replacing the tomatoes with
The distinctive tropical flavor and fragrance of bananas and their meaty texture make them a satisfying addition to quick breads. For the most pronounced flavor, use very ripe, plump bananas that give when gently pressed, with a skin color that ranges from yellow with an abundance of brown and black freckles to almost completely blackened. If you have very ripe bananas but are unable to make banana bread right away, peel and freeze them until ready to use.
Twice-baked potatoes take on bold new dimensions of flavor in a rich, creamy gratin with shallots and cheddar cheese. This dish is one of the signature sides at Strip House, a steakhouse in New York City’s Greenwich Village. The potatoes need to be baked a day in advance, so plan accordingly.
Pozole, a hearty pork and hominy soup, is made all over Mexico with slight variations. You can turn this into pozole verde by replacing the tomatoes with
The word sformato comes from the Italian verb sformare, meaning “to unmold.” A sformato is a soft, usually savory, custard that is baked in a mold (or individual molds as here), turned out onto a serving plate and served warm. Besciamella (bechamel sauce) often serves as the base to which vegetables, meat or cheese are added. This cheese and asparagus version can serve as a side dish or the main dish of a luncheon. Buttering the ramekins and lining the bottom with parchment paper assures that the custards will unmold easily.
The best chefs' recipes are the ones dearest to their hearts. Here they are.
In this easy recipe for an American classic, we’ve eliminated the need to pull out your loaf pans by creating two free-form meat loaves right on the baking sheet, alongside a hearty and colorful medley of root vegetables. Although this recipe calls for equal parts beef and pork, you can experiment with any combination of ground meats, including lamb, veal and turkey. Leftover meatloaf makes fabulous sandwiches.
Crunchy walnuts, sweet and chewy dates, tart apple slices and salty Manchego cheese give this light, delicious salad a full array of textures and flavors.
Did you know that it’s Negroni Week, seven days when you have the perfect excuse to indulge in this popular Italian aperitif? Once you’ve had your fill of
How are you going to use up all that zucchini? Here's how.
Although you could make this hearty chili—the perfect choice for National Chili Day—with your usual pinto or kidney beans, it’s worth seeking out heirloom
I KNOW I can't be the only one who loves shopping at Williams-Sonoma, but loves it even more because the store just always smells so good. If you share my love of the scents, here are a few of my favorite DIY potpourri recipes. These are incredible because they'll make your home smell like Williams-Sonoma!
The Vitamix is a versatile tool indeed.
This easy, creamy chowder doubles the sweet corn flavor by using fresh kernels shaved from the cob, plus the cobs themselves to flavor the broth.
The Vitamix is a versatile tool indeed.
Eggplant is a versatile vegetable that happily lends itself to almost any cooking method, but roasting or grilling seems to bring out the best in it. This
Tieghan Gerard of Half-Baked Harvest proves once again how easy it can be to master great recipes, such as this wonderful, crusty loaf from her Super Simple cookbook.
In southern France, particularly along the Mediterranean coast, ratatouille is ubiquitous on summer menus. It is equally delicious hot, warm or at room
Our readers are a discerning crew of skilled home cooks. So when we realized which recipes you were clicking and cooking over and over again, we
The base of this cake is made from a “spoon cake” batter so it’s almost custard-like, and it comes together easily—just whisk the ingredients together in a bowl. This dessert is absolutely delicious and is the perfect thing to prepare when you want to use up fresh fruits. In the spring, we especially love rhubarb (it’s technically a vegetable but treated like a fruit in cooking). Your favorite berries or pitted cherries are also great options. Serve the cake with scoops of vanilla ice cream.
Here, an easy marinade complements lean pork tenderloins beautifully. The dish is simple enough for a weekday supper but tasty enough for company. Consider grilling an extra tenderloin or two, as they are also terrific sliced and served cold the next day.
One of the highlights of summer is eating a BLT sandwich, preferably made with gorgeous heirloom tomatoes from your garden or the farmers’ market. Here we take this warm weather staple up a notch by topping it with a garlicky aioli that gets its gorgeous green color from fresh basil. The aioli recipe makes enough for several sandwiches, so multiply the sandwich ingredients if you have a crowd to feed. The leftover aioli is also great dolloped on steamed or roasted vegetables or stirred into your favorite summery soup.
Use very ripe bananas to make this easy banana bread.
Sourdough starter keeps indefinitely, and its flavor improves with age. Use the starter to make our sourdough bread.
Mild halibut is the perfect fish to pair with vibrant summer flavors such as tomatoes and basil. Use a nonstick pan to prevent the fish from sticking.
A handheld immersion blender makes fast work of pureeing this white bean soup. The blender is also used to whip up a batch of roasted red bell pepper tapenade, which is spread on crostini and served alongside the soup.
The Vitamix is a versatile tool indeed.
Low-calorie spaghetti squash is a great stand-in for pasta, and its long strands take to sauces just as well. This simple meatless Monday dish is
Almost every coastal town in Italy has its own version of seafood stew, typically made with whatever is left over at the fish market that day. We like to
In Tuscany, slowly simmered, simply seasoned beans are sometimes served as a lunchtime main course. For an even heartier vegetarian dish, top these savory
Gazpacho has come a long way since it was enjoyed by harvesters on the scorching plains of southern Spain. Modern versions now include all manner of novel
Focaccia: Make it once, and you'll make it a thousand times. This is the recipe you need.
Although this recipe includes two components—a beautiful bright-green soup and a colorful fillet of roasted salmon—the dish comes together much more
Naturally bitter radicchio becomes sweeter when charred, creating the perfect flavor counterpoint to a briny green salsa. Ready the salsa up to a day in
Buy the freshest salmon you can find—wild salmon, if it’s available—for this flavorful starter. This recipe is easily doubled to serve more, and makes a
In this recipe, caramelized pears add a sweet note to classic butternut squash soup. Thin slices of prosciutto—an air-dried, salt-cured ham from Italy—are
It's apple picking season! Time to take another look through your saved recipes and decide how you'd like to make the most of fall's crisp apples this
Belle's rendition of the nonnas' recipe gets a double dose of simple but flavorful sauce: First, it’s tossed with a butter-enriched pomodoro sauce, then drizzled with fresh basil pesto. The recipe calls for strozzapretti, a rustic cut of pasta with an elongated, twisted shape that pairs well with hearty sauces. The dish is finished with pecorino sardo, a lightly smoked Sardinian cheese made with milk from the island’s native sheep. If you can’t find either, substitute your favorite short noodle pasta and pecorino romano cheese.
Take a (virtual) trip to Paris with Ina Garten.
Think beyond the cupcakes for St. Patrick's Day this year.
Crepes are easier to make than you might think! Follow our simple step-by-step guide.
My friend Eve is addicted to Williams-Sonoma's Spiced Pecan Pumpkin Quick Bread. She texted me last week to see if I had a home-made recipe for the cult favorite because she is tired of paying a whopping $11.95 for a mix that makes one loaf. $12 (plus the cost of 2 eggs and a stick of butter) and yo
