recipes

Served in British pubs for more than a century, the Black and Tan is made up of a layering of stout resting on top of a denser ale. The proportion is often 50-50, but a ration of 9 fl. oz. ale to [...]

Ingredients: 2 Tbs. unsalted butter, plus more for greasing 1 loaf challah or brioche, about 1 lb. (500 g), cut into 1-inch (2.5-cm) slices 6 eggs, lightly beaten 2 cups (16 fl. oz./500 ml) [...]

Gremolata, a mixture made from chopped fresh herbs, grated lemon zest and garlic, is traditionally served with braised meats like osso buco, but it also adds welcome zip to fresh pasta, [...]

Prep Time: 35 minutes Cook Time: 30 minutes Servings: 4 Ingredients: 2 Tbs. extra-virgin olive oil, plus more for greasing 5 oz. fontina cheese, preferably fontina Val d’Aosta 4 boneless, [...]

Turn basic avocado toast into a hearty weekend brunch or easy weekday lunch with the addition of herbed goat cheese, ricotta salata and a fried egg. If you want a little extra kick, drizzle the [...]

Ingredients 4 ounces chopped onion red, yellow, pearls, etc. 3 cloves of minced garlic 2 tablespoons butter 2 heaping tablespoons chopped chives 16 ounces two packages softened cream cheese [...]

Prep Time: 30 minutes Cook Time: 40 minutes Servings: 6 Ingredients: 1 Tbs. olive oil 1 yellow onion, cut into 1/2-inch dice Kosher salt and freshly ground pepper, to taste 1 1/4 lb. boneless, [...]

Prep Time: 20 minutes Cook Time: 40 minutes Servings: 6 Ingredients: 2 lb. (1 kg) boneless, skinless chicken breasts Kosher salt and freshly ground pepper 2 Tbs. extra-virgin olive oil 1 yellow [...]

Ingredients: For the cake: 3 cups (15 oz./470 g) all-purpose flour, plus more for dusting 1 tsp. baking soda 1/4 tsp. kosher salt 1/2 cup (6 oz./185 g) honey 1/2 cup (4 oz./125 g) granulated [...]

Prep Time: 30 minutes Cook Time: 50 minutes Servings: 8 Ingredients: For the pastry: 2 1/4 cups all-purpose flour 3/4 tsp. salt 12 Tbs. (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch [...]