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This plum cake isn’t the prettiest. But it tastes great and is a good way to use up fresh or frozen purple Italian prune plums.
These fresh pretzels are a treat: warm, chewy, salty – and a perfect pairing for many cocktails.
Slimy and swampy, with an aftertaste like the smell of the inside of a funky old tin cup – that’s my childhood recollection of sautéed spinach. Good thing palates change.
When it comes right down to it, stone fruits rock. The soft, sun-ripened fruits epitomize summer, when children can rinse off sticky fruit juice from their faces and limbs or wherever else the sweet liquid has landed – in their hair, on their bellies, between their toes – by taking a few passes through the sprinkler.
Sometimes an easy dinner isn’t dinner at all – it’s breakfast. I love serving eggs for a fast, filling meal and it is also a great way to bust out of a dinner rut. I usually default to quiche because it gives you the flexibility to use up ingredients already in the house. Frittata is great, too, especially for those trying to steer clear of the extra calories (or the gluten) in crust.