There’s no such thing as a bad scrambled egg, but this concoction, made creamy with fresh ricotta, comes close to the perfect scrambled egg. The eggs are partially cooked and cheese is added off the heat to impart a soft texture. Chives and fleur de sel give this breakfast a rustic feel. Substitute four egg whites for the two eggs and serve it with whole-wheat lavash to lighten up the dish, or dress it up with slices of smoked salmon, avocado, or bacon.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
This apple cake is the poster child for fall.
Cinnamon bun fans, our time has come.
A crisp cookie base, a silky dark chocolate filling, and a glossy ganache top make this the ultimate chocolate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.