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Author Notes: Pasta with a small amount of meat and greens (bitter or otherwise) is a classic southern Italian template, from Abruzzese sausage with broccoli raab to Neapol (…more) —Sara Jenkins Serves 4-6...

Author Notes: I’d add this cake, adapted from Food & Wine’s Plum-Brown Sugar Upside-Down Cake to my list of must-bake summer desserts, which is expanding at a troubling rat (…more) —Sarah Jampel Serves 10 to...

Author Notes: Slightly adapted from Luisa Weiss of The Wednesday Chef. Burros’ crumble is shallow and top-heavy: a jammy layer of tart plums blanketed by a lumpy crust that (…more) —Sarah Jampel...

Makes 4 For the mushroom caps and filling: Four4-inch portobello mushroom caps 1/4cup canola oil, plus more for deep-frying 1/2teaspoon kosher salt 1/8teaspoon freshly ground black pepper 1 1/2cups plus...

Serves 4 Salt 1pound pasta of choice 2cups finely grated Pecorino Romano or Parmesan or a combination 2teaspoons freshly ground black pepper, plus more to taste Whole-milk ricotta, for serving...

Makes 12 large doughnuts Fritters 1recipe Yeast Doughnuts (https://food52.com/recipes/28778-basic-yeast-doughnuts-with-many-variations) 3large peaches, diced (I don’t peel them, but you can) Oil, as needed for frying Honey-Cinnamon Icing 1cup powdered sugar 3tablespoons...

Author Notes: A addictively spiced take on a classic Cheez-It, these crackers get their bright color from turmeric and paprika. Add as much or as little cayenne as you...