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Recipes
While we’re talking classics, this garlic bread really is better than the rest, and I would argue almost non-negotiable with a cheesy pasta and salad.
This chocolate cake really stands up on its own with a vanilla buttercream frosting—simple and classic.
Once these artichokes are cooked in their oily, white wine bath, you can eat them without teaching anyone how to navigate the thorny beast or deal with the feathery choke.
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We’re not stuffing individual shells, we’re not fussing over sheets of pasta, we’re not cooking down a béchamel. Instead, we’re letting tomato sauce, dollops of ricotta, and shredded mozzarella pool, melt (and bubble over) into pasta shells to serve with an oh-so-casual citrusy bitter greens salad.
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Recommendations
Sometimes it’s nice to just arrange leaves on a plate, layer with sliced citrus and onion and season casually with flaky salt, vinegar and oil.