Featured
CRISPY THAI EGGPLANT SALAD
WHY THIS RECIPE WORKS For this recipe, we took elements from Sicilian caponata—eggplant, tomatoes, herbs, and vinegary notes—and married them with intense Thai flavors. We
April 14, 2023
Salad
BLACK-EYED PEAS AND COLLARD GREENS
Why this recipe works southern tradition holds that if, on New Year’s Day, you eat a plate of collards and black-eyed peas all stewed up
April 14, 2023
Featured
CELERY ROOT SALAD WITH APPLE AND PARSLEY
Why this recipe works celery root maintains its pristine white appearance, its crunchy, coleslaw-like texture, and (maybe most important) its refreshing herbal flavor in this
April 13, 2023
Salad
EDAMAME SALAD
WHY THIS RECIPE WORKS Edamame are a great base for salads because their bright, fresh flavor and satisfying pop of texture pair perfectly with leafy
April 13, 2023
Salad
FRESH CORN SALAD
Why this recipe works it’s not hard to find recipes for corn salad, but it’s surprisingly hard to find a good recipe. The standard preparation
April 11, 2023
Salad
CORN RELISH
Why this recipe works this bright condiment adds a summery flair to hot dogs, burgers, and sandwiches. Several recipes we tried called for cooking the
April 10, 2023
Baked
Pork Confit
Fit for Company, Cheap Eats, Comfort Food, Great Leftovers, Keeps Well This is a much less salty version of the classic confit from southwestern France,
April 10, 2023
Featured
ORZO SALAD WITH RADICCHIO, CHICKPEAS, AND PECORINO
Why this recipe works Radicchio contributes its gorgeous hue and welcome assertive chicory flavor to this flavor-packed pasta salad. Orzo, a tiny rice-shaped pasta, performed
April 9, 2023
Dessert
CITRUS-RADICCHIO SALAD WITH DATES AND SMOKED ALMONDS
Why this recipe works bring the sunny Mediterranean right to your dinner table with this colorful salad. In a reversal of what you might expect,
April 9, 2023
Featured
RADICCHIO SALAD WITH APPLE, ARUGULA, AND PARMESAN
Why this recipe works we often cook radicchio to mellow out the sharp, pleasantly bitter flavor of this vibrant red-and-white sphere, but it’s also a
April 9, 2023
I’m Brenda, your home cheff. Welcome to my Recipe Book!
I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.
Sausage Soup Recipe
November 1, 2022
Large ham recipe
November 15, 2022
Roast Beef Recipe
November 16, 2022
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