Filled with tender apples and drizzled with a creamy brown butter frosting, these brown butter blondies are the definition of an irresistible, packable fall treat. Plus, if you’re not already on the brown butter train, these blondies will have you on board in two seconds flat. It adds an extra richness, decadence, and caramelized flavor …
Starting with the Bahamas in the north and ending with Trinidad and Tobago just above Venezuela, the islands of the Caribbean are particularly unique because they have been influenced by different communities from across the world, from Africa, India, China, Syria, Lebanon and beyond. All of which helps make our cuisine so eclectic, yet somehow …
The secret to juicy corn is boiling fresh cobs for a good half hour. If you cook them for less time the corn “wrinkles” and has a drier texture. In a simple pasta and sweetcorn salad, like the one below, that extra liquid provides an essential contrast to the pine nuts and risoni. It’s one …
This easy one-pot dish comes together in under an hour and is good enough to be a complete meal. It feels a lot like the grown-up version of broccoli-cheese rice, and we want to make it every single night. The creamy rice gets a zappy hit from the vinegary peppers that lean more sweet than …
PHOTO: JULIA GARTLAND; FOOD STYLING: MAKINZE GORE SavePrint Fall desserts may get all the attention once autumn comes around, but I’m here to say that seasonal appetizers deserve their share of the spotlight—especially these adorable pizza-stuffed pumpkins. Stuffed with creamy ricotta, these biscuit-based bites are baked to golden perfection before being brushed with a flavor-packed …
Whatever your usual feelings for Brussels sprouts, this recipe will have you singing their praises. Coated in a cheesy, garlicky mixture, baked on high heat for an ultra-crispy crust, and served alongside a homemade Caesar dressing, this fall appetizer is sure to steal the show at your next dinner party. They’re so easy to whip …
How do I prevent the cheese from clumping in my cacio e pepe sauce?Samuel, by emailThe first thing to note, says Feast’s Italian correspondent Rachel Roddy, is that it’s “so annoying and so common. In fact, a lot of the responsibility lies with recipe writers, because, traditionally, cacio e pepe wasn’t this creamy, emulsified dish …
Mac & cheese remains one of my favorite meals, no matter how old I get, but even I’ll admit the same old thing can get old after some time. This chili mac changes things up a bit and makes this a heftier meal that’s very shareable. A one-pot meal, this recipe is a perfect way …
We are huge fans of cavolo nero in the Hayden household, and have taken to calling this popular method of blitzing the cooked leaves “monster sauce”. It’s a well-known method that I learned while working with Italian chefs to celebrate in-season cavolo nero and new season extra-virgin olive oil, keeping the sauce as simple as …
This is an easy, filling dinner, with the only proviso being that you must use good chickpeas – any jarred ones will work perfectly, otherwise use tinned from Epicure or KTC. (Of course, feel free to soak dried chickpeas overnight and cook, if that’s your jam.) Warmed through with softened tomatoes, a herb-packed dressing and …