Source: Receipes
Kimchi toast is a bright, funky, and very creamy snack that we’re eating for breakfast, lunch, and, dinner these days.
17
Oct
Recipes
17
Oct
Source: Receipes
Misi NYC is the hardest reservation in town, but the stunning roasted tomatoes can be replicated at home.
17
Oct
Source: Receipes
No boxed stock required! Dried beans have all the flavor you need to make this cozy, beyond-easy black bean soup.
16
Oct
Source: Receipes
Fried garlic chips are a nutty, crunchy, crispy condiment that makes any bowl of salad, soup, pasta, or [fill in the blank] better.
16
Oct
Source: Receipes
Editor in chief Adam Rapoport shares his frittata game plan for entertaining in his weekly newsletter.
16
Oct
Source: Receipes
You’ll be crowned a true hero once your crowd gets a taste of the sweetest, tender-crisp brussels sprouts they’ve ever had. All it takes is coring the tiny cabbages, separating out their leaves, and give them a quick turn on the stove.
16
Oct
Source: Receipes
Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.
16
Oct
Source: Receipes
Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors. Seat yourself close to the serving bowl—these are going to go fast.
16
Oct
Source: Receipes
If you’re the type who prefers fruit desserts that are heavy on the fruit, this apple tart’s for you. Halved apples (that’s right, no slicing or dicing) are roasted with brandy and maple syrup, then arranged on a pastry base with almond streusel to add crunch and absorb any rogue juices. What you get is kind of like apple pie—if it were 70 percent fruit with the flakiest crust imaginable. Firm tart apples hold their shape even when cooked twice. You can make the dough and roast the apples up to 2 days ahead.
16
Oct
Source: Receipes
No punch bowls, big-batching, or complicated mixology for your holiday cocktail. Our spritz recipe is so simple—one part amaro to four parts hard cider—that guests can make it themselves (you’ve got plenty to do elsewhere). Simply set out both bottles with glasses and a bucket of ice; they can handle the rest.
