Dunkin’ Donuts? Dunk these churros instead. These tasty pastries have fans worldwide: In Spain they are served simply with a cup of thick, rich, chocolate for your dunking pleasure, across Latin America they are a popular street food, and in the US you will frequently find them rolled in cinnamon sugar. However you take your… Read More »

The 140th running of the Kentucky Derby is approaching, which we consider a perfect occasion to turn our palates southward. A heavenly dish where bananas are caramelized in a skillet, flambeed, and then served over ice cream, Banana’s Foster was created at Brennan’s Restaurant (New Orleans) in 1951 by Chef Paul Blange. The dessert is… Read More »

Fava beans have a short season, meaning these “peas of the giants” could be gone for the year before you know it. But just because they’re here and gone lickety split, doesn’t mean favas are a flash-in-the-pan fad food. In this salad, Anya lets fava beans shine, pairing them with fresh sweet corn and dressing… Read More »

This summer, explore Mexican cuisine with more than just tequila shots and and beachside margaritas. A Mexican classic perfect for brunch, these huevos rancheros will fortify you for the day ahead. Textures and colors are layered with care, and when topped off with a delicate fried egg and some avocado slices, each bite is filled… Read More »

You know a breakfast bread has made it big when it earns its own national holiday. In honor of National Zucchini Bread Day, we wanted to celebrate the only way we know how– by adding extra chocolate. Eliza’s chocolate zucchini bread recipe combines the healthy aspect of shredded squash with cocoa, a dusting of espresso powder,… Read More »

We are so excited to welcome the lovely sister duo — Vicky and Ruth — behind May I Have That Recipe, who have shared this original recipe and tutorial for this popular Spanish dessert. Flan, also known as crème caramel, is a traditional custard dessert served with a thin layer of soft caramel that has… Read More »

Flan, also known as crème caramel, is a traditional custard dessert served with a thin layer of soft caramel that has become ubiquitous in Spanish-speaking countries. The egg-based concoction dates back to Roman times, when both sweet and savory variations were popular. An easy, yet elegant dish, flan can be prepared in a bundt pan… Read More »

Sweet-tooths will line up for blocks to wait for an authentic Italian bakery’s cannoli. The Sicilian pastries can be filled with ricotta or mascarpone, but Mandy combines the best of both. Her take is as authentic as it gets: hand-rolled cannoli dough, hand-dipped, fried shells, and fresh, homemade ricotta combined with mascarpone for an incredibly light… Read More »

Spring has sprung, which means it’s time to say sayonara to heavy soups and stews, and make room for fresher, lighter delights such as this playful take on Middle Eastern tabbouleh. Andrew’s wholesome dish pops with color, flavor, and texture, beginning with a creative tweak on the parsley component (a key flavor agent in any… Read More »

This recipe is part of 2014 #PizzaWeek, a week-long blogging event celebrating cheese, carbs, and cheese on top of carbs. This might be one of our greatest crowning achievements. We’ve seen pizza for breakfast, pizza for lunch, and even a few pizzas for dessert. Well, this is pizza for your dream. Your very, very sweet dreams,… Read More »

This recipe is part of 2014 #PizzaWeek, a week-long blogging event celebrating cheese, carbs, and cheese on top of carbs. Stuffed crust, deep dish, and thick crust enthusiasts can finally agree on one order: Sicilian pizza. But don’t mistake the square slice for a mysterious school cafeteria meal of your past. Sicilian dough stretches across an olive… Read More »

Served piping hot, everything from the crisp of the first bite, to the strings of melted mozzarella that stretch as you pull away, to the satisfying grease spot left on the plate, makes classic Brooklyn style pizza one of the best foods in existence.

Up the ante on your french toast routine by swapping out brioche for Texas Toast. Assembling the ingredients the night before in a casserole dish turns it into a major timesaver in the kitchen. When you’re expecting a crowd of hungry people awaiting a full breakfast, preparing any dish in advance can be a lifesaver…. Read More »

Tunisian in origin and a staple today in many cuisines throughout the Middle East, “shakshuka” translates roughly to mean “a mixture,” a fitting name indeed for a dish that serves as the harmonious meeting point of several subtly different tastes and textures. Because it appears on the breakfast (and dinner) tables of so many cultures… Read More »

Spanakopita, or Greek spinach pie, may just be the perfect food. Traditionally composed of a crispy golden phyllo exterior sheltering a mixture of spinach and cheeses, spanakopita is easily adaptable to taste with different cheeses and greens. Here Christina keeps it classic, using a mixture of ricotta and feta cheeses for a smooth and creamier… Read More »