The savory depth of XO sauce plays the perfect foil to sweet and tart citrus in this simple salad.
The tangy, mouthwatering sauce here is inspired by agrodolce, an Italian sweet and sour sauce made by reducing vinegar, sugar, and spices.
With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring. While it’s definitely a lighter take on the classic minestrone, it gets a lot of depth of flavor from the ground spices, toasted garlic, and white miso.
This style of ultra-thick chocolate chip cookie, popularized by the NYC bakery Levain, requires a dough with less sugar than flour, and more chocolate chips than sugar. These ratios keep the cookies thick, not cakey, with a flavor defined by the chocolate itself, so be sure to use the best-quality chips you can find!
This is the direct inverse of the normal basil pesto you know and love. It’s built on a combination of toasted nuts, creamy ricotta, and salty Parmesan, with a little kick coming from raw garlic and fresh oregano. You don’t need a food processor, a mortar and pestle, or a blender—in fact, the entire sauce …
Comforting from the simple flavorful broth and bright from the crunchy fresh topping, this dish is a perfect choice for early spring days.
We’re all for a good store-bought marinara (Rao’s is our go-to), especially in a recipe with multiple parts. But there is no substitute for homemade béchamel—of this we can be sure.
Blanching the broccoli rabe in salted water will temper some of its spicy and bitter bite and make it cook faster in the skillet.
Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd. As the fat renders, it bastes the vegetables for a built-in side dish.
Have all your ingredients prepped and ready to go before assembling. You don’t want the cabbage to wilt before serving.
Inspired by the nut-based Caesar dressings at NYC’s Lalito and Scarr’s Pizza, our version starts with roasted cashews. The result is deeply toasty and, thanks to red pepper flakes, fiery too.
So much to love on one plate! Skirt steak is one of our all-time favorite cuts—it’s nice and thin, so all you have to do is sear it hard for a couple of minutes on each side and the interior will be a perfect medium-rare, no thermometer required.