I used to cringe every time someone would start a sentence with, “When I was your age…,” knowing that I was in for a lecture, heavy with nostalgia for days gone by. Nowadays, though, I find I’m doing the same a little too often for comfort. But it’s true, when I was younger (perhaps your age), my local ice cream parlor would serve, alongside their gloriously overloaded ice cream sundaes, little paper cups filled way up to the brim with buttered pecans roasted in real, honest-to-goodness butter, for just five cents. Five cents! Yikes! I think I’m becoming my parents.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.