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Just like the state fair, minus the crowds.
Turn humble onions into this thrifty yet luxe pasta dinner.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Easy to make, impossible to stop eating.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.