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One of Connie Lee’s go-to ingredients for a quick bite is Spam. She loves to chop some up and throw it in a bowl of ramen, or have it with rice and an egg for breakfast.
“Like a little detox to start the day.”
Sour cream and barley flour add savory complexity to this classic morning pick-me-up.
Chef Tracey Couillard is a New Englander who loves seafood comfort dishes.
Blake Fogelsong offers this contemporary twist that’s quick to make and packed with plenty of fresh flavors.
Calamarata is a thick-ring pasta that resembles sliced calamari when it’s cooked.
This recipe is just as welcome on a bowl of spaghetti or a baked potato as on a toasted bun.
“I love desserts that are deceivingly complex and rich but actually simple to put together.”
“The cook’s reward is beef tenderloin sandwiches the next day.”
“This salad looks complicated, but it isn’t.”
“I love this dish because it comes together quickly.”
“Batch cocktails like this are perfect for dinner parties because you can make a lot ahead of time without alcohol, and your guests can add their own favorite spirit.”
One of Kendall Lockwood’s favorite things.
This breakfast casserole is perfect for a house full of guests, or weekend brunch pitch-in.
Scratch your itch for something sweet and substantial at the same time.